Question

Describe the nutritional factor you find the most difficult to manage, and how that factor must be monitored in individuals undergoing renal dialysis. Provide rationale as to why you find that factor to be the most difficult to manage.

Describe one nutritional/diet principle that you have learned from this course that you plan to incorporate into your daily work routine? This principle can be patient or self-focused.

Answer 1

NUTRITIONAL PROBLEMS • A nutritionaldeficiency occurs when the body doesn't absorb or get from food the necessary amount of a nutrient. Deficiencies can lead to a variety of health problems. These can include digestionproblems, skin disorders, stunted or defective bone growth, and even dementia.
Major nutritional problems include: 1) Maternalnutritional anemia; 2) protein energy malnutrition; 3) vitamin A deficiency; 4) lactation failure; 5) addiction to milk feeding; and 6) inadequate preparation and use of artificial milk products.
A healthy diet has three main areas of concern: food choices, hydration and portion control. Diseases that occur due to lack of nutrients over a long period are called deficiency diseases or nutritional disease. Deficiency of one or more nutrients can cause diseases or disorders in our body. For example, wheat is rich in carbohydrates, but poor in nutrients like proteins and fats.
Fat and muscle mass: A clinical assessment of subcutaneous fat mass (FM) and muscle mass and a history of weight loss should constitute important parts of the routine nutritional assessment of protein energy malnutrition in people on dialysis. Loss in fat deposits and muscle mass gives an indication of under nutrition. The renal diet is commonly recommended for those with late stages of chronic kidney disease and end-stage kidney disease. The renal diet is characterized by the reduction of dietary sodium, potassium, and phosphorus. Nutrition is defined as the processes by which an animal or plant takes in and utilises food substances. Essential nutrients include protein, carbohydrate, fat, vitamins, minerals and electrolytes. Normally, 85% of daily energy use is from fat and carbohydrates and 15% from protein.
A healthy eating plan:
Emphasizes vegetables, fruits, whole grains, and fat-free or low-fat dairy products.Includes lean meats, poultry, fish, beans, eggs, and nuts.Limits saturated and trans fats, sodium, and added sugars.Controls portion sizes.

3 Basic Principles of a Good Diet:-
Keeping a food journal.
Not skipping meals.
Eating out less frequently.
A renal diet is one that is low in sodium, phosphorous, and protein. A renal dietalso emphasizes the importance of consuming high-quality protein and usually limiting fluids. Some patientsmay also need to limit potassium and calcium.