renal diet
General information
Instructed in the importance of including more fiber in diet if not contraindicate. Instructed to take fresh fruit, cooked or stewed fruits, green vegetables, root vegetables and whole grain food.
Instructed in that not one food is perfect. However, a wide variety of foods from each group assures the desirable intake of nutrients. A well-balanced diet is essential for good health.
Patient was instructed on measures to decrease fat in diet, such as foods should be baked, broiled, or boiled instead of fried. Trim visible fat from meats and remove skin from poultry. Substitute fish or chicken for beef, pork or lamb. Use skim milk instead of whole milk.
A diet that meets the dietary guidelines will ordinarily have enough iron, folate, and vitamin Bto prevent anemia.
Instructed patient about methods for adjusting the diet to meet a change in activity greater caloric intake is required for prolonged or strenuous activity to prevent hypoglycemia.
SN instructed patient on low salt diet. SN instructed patient on how to read nutritional labels on commercially prepared foods. Other salt alternatives such as Mrs. Dash was encouraged. SN explained how sodium affects blood pressure and water retention.
SN instructed patient / caregiver on service authorization, advance directives, rights and responsibilities, rights of the elderly and obtained necessary signatures. Instructed patient / caregiver on 24 hour nurse availability and provided / posted the agency telephone number. Also instructed that after hours, weekends and holidays an answering service will reach the nurse and he / she will return the patient / caregiver call and answer any questions or make a visit if needed. Patient and caregiver stated understanding. Patient and caregiver educated on diabetic diet, diabetic foot care, symptoms / signs ( s / s ) of depression, managing pain with medications, healthy skin, and pressure ulcer prevention. Leaflets left in home.
