Tropical, Light’n’Tasty, Mini Wheats Golden Honey, Porridge/rolled oats made with water, Puffed Wheat, Weet-Bix. Breakfast cereals that contain dried fruit, bran, nuts or chocolate. NB: Some cereals are ok and have been listed in the choose list. Examples of cereals to avoid: All Bran, Coco Pops, Muesli, Sultana Bran, Sustain. Meat, Meat Alternatives & Dairy “Not too much, not too little” – you need to eat the right amount of protein foods each day. Choose palm sized portions at each meal. Beverages (Fluids) Cordial & soft drink (choose diet drinks if you have diabetes), instant coffee tea, thriftee, water. Fruit & vegetable juices, milky & espresso coffees. Snacks Plain biscuits, cakes, muesli or cereal bars, popcorn, unsalted rice cakes that do not contain fruit, nuts, chocolate or coconut. Biscuits, cakes, muesli or cereal bars that contain fruit, nuts, chocolate or coconut. Miscellaneous Aioli, garlic, ginger, herbs, honey, jam/marmalade, mayonnaise, mustard, nutella, spices, vinegar. Baked beans, marmite/vegemite, peanut butter, salt substitutes (Losalt), soup, tomato puree. Reproduced with kind permission of Auckland Region Renal Dietitians BACK 0800 KIDNEY / 0800 543 639 www.kidneys.co.nz Managing Potassium Intake 0800 KIDNEY / 0800 543 639 www.kidneys.co.nz When your kidneys are not working properly the phosphate level in your blood can begin to rise. You may be prescribed tablets that act as phosphate binders to help keep your blood phosphate lower e.g. Osteo 500, Alutabs. These must be taken at the start of your meals and snacks containing protein to work properly. Avoiding excess phosphate in your diet can also help to reduce blood potassium levels. PHOSPHATE FOODS HIGH IN PHOSPHATE Try to reduce SUITABLE ALTERNATIVES Milk/Dairy Foods/Eggs Milk, Calcium enriched milks Milkshakes Most cheeses –cheddar, Edam, Gruyere, Cheese spreads, cheese sauce Tinned milk – condensed milk, evaporated milk, dried milk. Yoghurt, milk puddings and custards Eggs Milk/Dairy Foods/Eggs Cottage cheese, Ricotta cheese, cream cheese, Cream, sour cream Egg whites Meats Liver, kidney, liver pate, duck and game birds. Sausages and sausage meat products Meats Beef, lamb, pork, turkey, chicken, minced beef. Fish Sardines, salmon, prawns, mussels, scallops, oysters, crayfish, whitebait, herring, smoked fish, cod roe, mackerel. Fish White fleshed fish eg cod, sole, terakihi, gurnard, etc. Tuna, shrimps, fish fingers, fish cakes, Vegetables Hot Chips Vegetables All fresh and frozen vegetables Legumes (dried peas& beans), nuts Baked beans, lima beans, red kidney beans, chick peas, lentils (unless taken in place of meat) All nuts Peanut butter Legumes (dried peas& beans), nuts Nuts – small handful (30g) Fruit Dried fruits Fruit All other fruits are suitable Breads and flours Dense rye and wholemeal breads, bran flakes Breads and flours All white breads and rolls. White flours. Pastry. Biscuits and Cakes Rye crispbreads, oatcakes, scones, bran muffins, wholemeal muffins, full coated chocolate biscuits Biscuits and Cakes Cream crackers, water biscuits, digestives, plain sweet biscuits, shortbread, crumpets, cream biscuits, 0800 KIDNEY / 0800 543 639 www.kidneys.co.nz Miscellaneous Milk chocolate. Malted milk drinks e.g. Horlicks Ovaltine, Milk powders Mineral Water Coco Cola and Pepsi drinks Miscellaneous Plain chocolate (2-3 squares) Filled chocolates. Gravy (made with weak Bovril), gravy browning, Bisto. Boiled sweets, chewy fruit sweets, jelly sweets, pastilles, peppermints, Mars Bars, chewing gum, Marshmallows, Popcorn. Fats (oils, margarine, butter) None Fats (oils, margarine, butter) All varieties Sugars None Sugars All sugars, jams, honey, golden syrup, Cordials and soft drinks, (not cola, pepsi ) Sauces, Herbs & Flavourings Sauces, Herbs & Flavourings Herbs, spices, salad dressings, mayonnaise, mustard, vinegar, tomato sauce, Nutrition Services Christchurch Hospital, Private Bag 4710 Christchurch Telephone: (03) 364 0630 Fax: (03) 364 0636 G:\COMMON\PATIENT RESOURCES\Renal\phosphate.CRF This resource was written by NZ Registered Dietitians, Christchurch Hospital Review Date: December 2011 B.Assessing Nutrition in Patients With Chronic Kidney Disease By Kimberly Thompson, MS, RD, LDN Suggested CDR Learning Codes: 3000, 3010, 3060, 3090, 5000, 5010, 5340, 5390, 5400, 5410; Level 2 Suggested CDR Performance Indicators: 8.1.1, 8.3.1, 8.3.6, 10.2.1 Chronic kidney disease (CKD), which affects millions of people every year, can occur as a result of various diseases and health conditions. It also can occur when patients fail to take prescribed medications for chronic diseases or because of a poor financial situation that prevents patients from seeking treatment. Often, it can go undiagnosed because of poor medical follow-up by patients who have chronic medical conditions such as diabetes or hypertension. It is the RD’s role to be aware of the underlying cause of a patient’s CKD and develop an individualized, evidence-based nutritional plan to improve the patient’s quality of life. This continuing education course presents an overview of CKD and end-stage renal disease (ESRD), focusing on the causes of the disease and individualizing clients’ medical nutrition therapy by using the evidence-based guidelines established by the Academy of Nutrition and Dietetics