The goals of nutritional management of CKD across the continuum of care
include delaying the progression of kidney disease, preserving protein and
nutritional status, minimizing complications and symptoms, and maintaining blood
chemistries.
Nursing care Plan for stage 3 chronic kidney disease is a very important role
in treating chronic kidney disease.
Sack breakfast or lunch
Each patient who receives dialysis treatment outside the facility must be
provided with a bag breakfast or lunch depending on the time the resident has
dialysis treatment. A sack breakfast and lunch menu cycle must be in place to
ensure that consistency and adequate nutrition are provided. Dietary employees
must receive training on renal diets and the use of sack breakfast and lunch
meals.
Liberalized diet
Add low concentrated sweets or carbohydrate-controlled restriction for
residents with kidney disease patients. Work with the dialysis dietitian to
individualize the diet to each resident’s specific needs.
Supplements
Always try a food first by obtaining and honoring the resident’s preferences.
If a supplement is necessary, try choosing supplements that are high-calorie and
high-protein in a small volume. Monitor the resident’s sodium, potassium,
calcium, and phosphorus levels as needed. A method must be developed to ensure
supplements are provided with the resident’s sack breakfast or lunch on dialysis
days.
There are some rules for patients with chronic kidney disease as follow:
1. For residents experiencing any of these problems, it may be necessary to
limit sodium intake. If a salt restriction is required, the dietitian should
explain to the resident the benefits of reducing sodium intake to encourage
compliance. Alternative methods for adding flavor to foods should be tried. If
weight gains are excessive between treatments, the dietitian should consult with
the dialysis dietitian to determine the appropriate fluid restriction and
educate the staff on providing and monitoring fluids correctly.
2. Residents with poor intake or decreased appetite may benefit from a
liberalized diet, as previously discussed. Giving small, frequent meals that
emphasize the resident’s preferences may also help. Minimizing food odors by
using cold protein foods, such as meat sandwiches, can help avoid nausea as can
softer, less spicy foods.
