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Nourishing Diet

Part of the renal range, this resource provides information for people with kidney disease and a poor appetite to help them have a more nourishing diet to feel better.

Classification: DT (Dietitian) Advice is complex, condition specific and requires a Dietitian with knowledge, skills and experience in the condition.


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  • To support the dietary education for long-term condition management of people with chronic kidney disease and requiring extra nourishment. The tagret group will understand:

    • that they must inform their dietitian about any changes in appetite techniques to ensure they meet their dietary needs when their appetite is poor
    • that normal restrictions may be relaxed when appetite is poor.

    The target group will be able to identify and know how to include high energy foods. The target group will know:

    • that phosphate binders are/may be needed to achieve their target blood serum phosphate levels and are only effective/appropriate when taken with foods containing phosphate
    • that they must seek their dietitian's guidance before taking any vitamin/mineral supplements.

    Evidence Base:

    • European Guidelines for the Nutritional Care of Adult Renal Patients (EDTNA) 2003.
    • McCance and Widdowson’s Composition of Foods Integrated dataset (CoDID, 2015 accessed from https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid).
    • Fouque D. et al (2007). European Best Practice Guideline on Nutrition. Nephrology Dialysis Transplantation, Volume 22, Issue suppl_2
    • NICE (2013) Hyperphosphataemia in chronic kidney disease: Management of hyperphosphataemia in patients with stage 4 or 5 chronic kidney disease. Clinical guideline 157.
    • Kalantar-Zadeh K., Gutekunst L., Mehrotra R., Kovesdy C.P., Bross R., Shinaberger C.S., Noori N., Hirschberg R., Benner D., Nissenson A.R. and Kopple J.D. (2010) Understanding Sources of Dietary Phosphorus in the Treatment of Patients with Chronic Kidney Disease. Clinical Journal of the American Society of Nephrology, 5, pp. 519-530.
    • National Kidney Federation. (2009) KDIGO clinical practice guideline for the diagnosis, evaluation, prevention, and treatment of Chronic Kidney Disease-Mineral and Bone Disorder (CKD-MBD). Kidney International,113, pp.S1-130.
    • Christian S Shinaberger (2008). Is controlling phosphorus by decreasing dietary protein intake beneficial or harmful in persons with chronic kidney disease? The American Journal of Clinical Nutrition, Volume 88, Issue 6, 1 December 2008, Pages 1511–1518
    • British Dietetic Association (2013). Renal Nutrition Specialist Group – low phosphate diet rationale. www.bda.uk.com/regionsgroups/groups/renal/groupresources/lowphosphatedietrationale
    • Schlemmer et al (2009). Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis. Mol. Nutr. Food Res. 2009, 53, S330 –S375
    • Hannah J et al (2017). Phosphorus in food: new insights and recommendations for practice. Journal of Kidney Care, vol 2 no 3 p 66-72.
    • NHS 5-a-day portion sizes. https://www.nhs.uk/live-well/eat-well/5-a-day-portion-sizes/ (Accessed 2019).
  • Publication Details

    NDR-UK Ref No:

    9472

    Publication Format:

    A5 leaflet

    Classification:

    DT

    Pack size:

    10

    Publication date:

    2019

    Last Review:

    2019

    Next Review:

    2022