Foodservice in a hemodialysis center |
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Authors: | J A Domer |
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Institution: | Bio-Medical Applications of Greensboro, Greensboro Kidney Center, North Carolina 27401. |
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Abstract: | The renal dietitian has the challenge of planning a renal diet for patients treated with hemodialysis. The diet must be individualized to provide adequate nutrition for maintenance of ideal body weight and provide for the patient's sense of well-being (1). Because eating and drinking during hemodialysis present serious potential health risks (2-4), the renal dietitian needs to counsel the patient and/or other care provider to plan ways that the patient can consume adequate nutrition. The dietitian will need to follow a series of steps to assess, monitor, and provide alternate meal patterns, which may even include the use of commercial supplements. |
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