Question

Chapter 19: Diet in Renal Disease

There are 8 dietary components that must be monitored and/or controlled in dietary treatment for kidney disease.

"How do PROTEIN and SODIUM summarize the following questions":

1. Write a summary regarding the role of the components (Protein & Sodium) in kidney disease including each question below: The format should be as if you were writing this for a patient with kidney disease- so they can easily understand the information in layman terms.

A. How does the component affect the kidneys?

B. How the dietary component should be modified in regards to kidney disease. In other words, what are the clients needs for this component, should the patient eat more or less of this, should they avoid it, eat more, etc?

C. How should the dietary component be monitored during kidney disease treatment and management?

D. What benefits will the patient receive with these component modifications and changes to their diet?

Answer 1

1. Effect of sodium and protein in causing kidney disease:

Salt is part of every dish we take and make and constitutes the major source of Sodium in diet. Higher the salt intake, more the amount of protein accumulated in the kidney and hence it affects the nephrotic functioning leading to kidney dysfunction.It also majorily contribute to cardiovascular diseases which inturn is a primary cause for kidney disease.The function of kidney is to undertake ultrafilteration by glomerular filtration of toxic substances entering the GI tract. There is a balance maintained between sodium, potassium and water by osmosis. High salt intake affects this balance resulting in Hypercaluria, Renal calculi etc.

2. Reccommended dietary components considering the suppliment of Sodium and Protein in the body:

The daily recommended amount of sodium is not more than 6 grams a day

Daily reccomended is 0.8 grams of protein per kilogram of body weight

Few food rich in Sodium and protein are:

• High protein food: Meat, poultry, fish, eggs, tofu.
• Moderatew levels of protein: Legumes, nuts, nut butters, seeds, seed butters, milk, cheese, cottage cheese, soy beverages, yogurt.
• Little protein: Whole grain breads, rice, pasta, quinoa, barley.