416.renal diet[2]

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    Jefferson Hospital Comprehensive Renal Diet

    Name___________________________________

    Date____________________________________

    Diet Restrictions:

    _____________grams protein

    _____________milligrams sodium

    _____________milliequivalents potassium

    _____________milligrams phosphorus

    _____________calories

    _____________mL fluid

    Dietitian_________________________________________

    Phone number____________________________________

    Jefferson Hospital Nutrition Department- (412) 469-5797

    12/01

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    1.

    Introduction

    When the kidneys are not working normally, waste products (the result ofwhat we eat) build up in the blood. If you are not on dialysis, you need to followyour diet carefully to control this build up. Dialysis treatments can remove some ofthese byproducts, however they will still accumulate in your system betweentreatments. Renal diets are very individual. Your diet may include any or all of thefollowing restrictions.

    CaloriesIf you are a diabetic, it is likely that you will be asked to follow a calorierestriction to help control your blood sugar. Calories are also important to those whoare not diabetic because they determine whether you will gain or lose weight. If youare not a diabetic, you may be asked to eat extra foods with sugar in them to helpyou maintain your weight. This diet contains a list of high calorie, free foods thatcan help. If your diet is low in calories, your body may burn the protein you eat and

    possibly your bodys muscle protein for energy. Therefore, a diet adequate incalories is important to prevent malnutrition.

    ProteinNormally, protein byproducts are excreted from the body in the urine.

    However, if the kidneys are not functioning normally, this protein byproduct, calledurea, builds up in the blood. A blood test called BUN (blood urea nitrogen) showshow much of this byproduct is in your blood. If your BUN is very high, you mayfeel nauseated and tired. If you are not on dialysis, you will need to follow a verylow protein diet to keep these byproducts low. However, patients on dialysis areoften allowed higher amounts of protein in their diet since the dialysis machineremoves these byproducts. If your BUN is low, you may not be eating enough

    protein. The amount of protein that you should eat will be determined by yourdoctor or dietitian.

    2.

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    SodiumThe balance of fluid in your body is regulated in part by the mineral sodium.

    Too much sodium in your diet can cause you to retain too much water. This iscalled fluid overload and may cause a sudden increase in weight, shortness of

    breath, swelling of the feet, legs or hands, high blood pressure or heart failure. Tablesalt is rich in sodium as are processed foods, smoked or cured meats, salted snacksand canned foods such as soup and canned vegetables. Salt substitutes can behelpful, but read label carefully to see if the product contains sodium or potassiumwhich may also be restricted in your diet.

    FluidWhen the kidneys are no longer functioning normally, fluids can accumulate

    in the body. Fluid overload can develop if you drink too many liquids. Many foodscount as a fluid such as all beverages including milk, juice, water, coffee, tea, softdrinks and alcohol. Any food that melts at room temperature counts as a fluid toosuch as jello, ice cream, popsicles and ice cubes. If you are told to limit your totalfluid intake each day, then you must count these items as part of your fluidallowance.

    PotassiumThe mineral potassium helps to keep your nerves and muscles working

    normally. Your heart is a muscle that is also regulated by how much potassium is inyour blood. Too much potassium in your blood can cause your muscles to be weakand can affect your heart beat. A very high potassium level in your blood could evencause your heart to stop beating. Potassium is found in almost all foods. The amountin some fruits and vegetables is very high, so you will be asked to avoid these foodsor only eat very small amounts. Follow portion sizes carefully so that you dont goover your potassium allowance.

    3.

    Phosphorus and CalciumKidney disease causes your body to have an imbalance of calcium and

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    phosphorus. Normally, your kidneys filter out the extra phosphorus that you may eatin food. When too much phosphorus builds up in your blood, the body tries tocorrect this by taking calcium out of your bones. This leads to weak and brittle

    bones. High phosphorus levels in your blood can also cause your skin to be itchy.Some foods are very high in phosphorus such as dairy products, nuts and seeds,chocolate and dried beans, peas and lentils. Some people can control their

    phosphorus levels with diet alone, but many kidney patients need to takephosphorus binders also. Your doctor will prescribe which ones to take and howmany you need daily. It is important to take these binders WITH your food so thatthey can bind as much of the phosphorus in the food as possible. Many phosphorus

    binders contain calcium which helps to normalize calcium levels in the blood. Yourdoctor will decide if you need additional calcium or vitamin D supplements.

    Vitamins and Minerals

    People with kidney disease need to take special vitamin supplements. Yourdoctor will likely prescribe a vitamin specifically for kidney disease. It is importantthat you only take the vitamins prescribed by the doctor. Some over the counter

    products contain minerals and some fat soluble vitamins that could be harmful topeople with kidney disease. Also inform your doctor of any herbal remedies youmay be taking, since some of these can interfere with medications you may be

    prescribed.

    How to follow this diet:Foods that you are allowed to eat are divided into 6 food groups. Each food

    group will list what you are allowed to eat and the portion size for one serving.There will be a list of foods to avoid at the end of each food group. It is important tostay away from the foods on the avoid lists, because they are either too high in

    potassium, sodium or phosphorus to be included in your allowed foods. If one ofyour favorite foods is on the avoid list, let the dietitian know so she can try to fit itinto your diet if possible.

    At the end of this booklet, there is a sample meal plan to show you how youmight plan your meals for the day. This is just a sample, you do not have to eat thefoods listed there. As long as you stay within the amounts allowed on each food list,you will be within the restrictions of your diet.

    4.

    Milk List

    Select ________ servings per day.

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    One serving is:

    skim milk

    cuplow fat milk

    cupwhole milk

    cupevaporated milk, reconstituted

    cup

    nonfat dry milk, reconstituted cupvanilla or strawberry ice cream

    cup

    AVOID

    buttermilkcommercial foods made of milk

    condensed milklow sodium milkmalted milkmilkshakesall other types of ice cream except vanilla or strawberryinstant chocolate milk mixeschocolate milk or chocolate flavored milk drinkshot chocolatecocoa or malt beveragescustard

    puddingeggnogyogurt

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    5.

    Meat and Meat Substitute List

    Select _________ servings per day.

    One serving is 1 ounce unless otherwise indicated:

    Meat, poultry and fishbeefchickenduck

    eggsall fish and shellfish are allowed, if canned, use low sodiumlamb

    pork, freshtongue, unsaltedturkeyveal

    Cheese is high in phosphorus, only use 2-3 ounces of the following cheeses weekly:(one serving is 1 ounce unless otherwise indicated)

    brickbriecolbycottage cheese 1/4 cupmonterey jackmuensterneufchatelmozzarellaswiss

    ricotta1/4 cup

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    6.

    Meat and Meat Substitute List (continued)

    AVOID

    anchoviesbreaded fish and poultrybologna, pastrami, salamicaviarcheese other than those allowed, especially American cheese, cheese spreads ordips and any kind of processed cheese food

    chilichipped or dried beefcold cuts and other luncheon meatscorned beefdried and salted coddried peas, beans and lentilsham, curedherringhot dogskosher meats

    loxlow sodium luncheon meatsnuts and seedsorgan meats

    peanut buttersalt porksardinessausagesoybeanstofu

    7.

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    Bread and Starch List

    Select _________ servings per day

    One serving is:

    Breadbagel

    hard roll (4 in. across)

    1

    hot dog or hamburger bun

    French or Italian bread

    1 slicepita bread (6 in. across)

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    1raisin bread

    1 slicesoft roll or bun (2 in. across)

    1taco shell

    2tortilla, corn or flour (6 in. across)

    1white or light rye bread

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    1 slice

    Muffins/Biscuitsbaking powder biscuit, made from scratch (2 in. across)

    1cornbread (2 by 2 in.)

    1plain or corn muffin, made from scratch

    1

    Pancakes/Wafflespancakes, made from scratch (5 in. across)

    1waffles, made from scratch (4 by 4 in.)

    1

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    8.

    Bread and Starch List (continued)

    Dry cereals (one serving is 3/4 cup)If diabetic, avoid sweetened cereals.

    Apple Jacks Puffed RiceCaptain Crunch Puffed WheatCocoa Krispies Rice ChexCocoa Pebbles Rice KrispiesCookie Crisp Rice ToastiesCornflakes Special K Crispy Rice Sugar Frosted

    FlakesFrosted Rice Krispies Sugar PopsFruit Loops Sugar SmacksFruity Pebbles TeamflakesHoneycomb Trix

    Cooked cereals (one serving is 3/4 cup)Cream of RiceCream of WheatFarina

    Malt-O-Meal

    Crackers/Snacksanimal crackers

    7breadsticks, unsalted (4 in. long)

    2butter crackers

    5graham crackers (2 by 2 in. square)

    2Matzoh

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    1melba toast

    5milk crackers

    1popcorn, popped and unsalted

    2 cups

    pretzels, unsalted

    3/4 ozrice cakes

    2saltine crackers, unsalted

    6soda crackers

    6

    9.

    Bread and Starch List (continued)

    Pasta/Grains

    noodles, cooked

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    cuppasta, cooked

    cupwhite rice, cooked

    cup

    Desserts

    If diabetic, limit desserts to only once per day and count as a starch serving.

    One serving is:angel food cake

    1 avg piecearrowroot cookies

    3danish- plain, apple or cherry

    1 smalldonut- cake type or jelly

    1small

    gelatin dessert

    cuplemon cookies

    2

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    plain sugar cookies

    2popsicle

    1pound cake

    1 avgpiece

    shortbread

    4sponge cake

    1 avgpiece

    sugar wafers

    5vanilla wafers

    5white cake with icing

    1small piece

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    10.

    Bread and Starch List (continued)

    AVOID ALL OF THESE ITEMS

    BreadsBoston brown bread

    buttermilk rollsdark rye bread or rolls

    pumpernickelrolls prepared from refrigerator dough or packaged mixeswhole grain breads

    Cerealsbaby cereal

    Maltexbran cereal

    MaypoCheerios Mini

    WheatsCorn Bran Nutra

    GrainCorn Chex

    OatflakesCount Chocula oatmealCracklin Bran oat bran

    cerealsCW Post Product 19Fiber One

    Quaker 100% NaturalFruit N Fiber raisin

    cerealsgranola type cereals Super Sugar Crispinstant hot cereals RalstonGrapenuts

    Shredded WheatHeartland TotalKix

    Wheat ChexLife

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    WheatenaLucky Charms Wheaties

    11.

    Bread and Starch List (continued)

    AVOID ALL OF THESE ITEMS

    Crackers/Snacksall potato snacks, including potato chops and potato sticksall salted snacks and crackers

    bacon flavored snacks and crackerscheese crackerscorn chipsflavored tortilla chips

    pork rinds

    Desserts

    browniescakes and cookies with chocolate, coconut, nuts or raisinscaramelscheesecakefudgemilk chocolate

    pies

    Muffins/Biscuitsall commercial muffins and all types of bran muffins

    English muffinsmuffins and biscuits prepared from packaged mixes or refrigerator dough

    Pancakes/Wafflescommercially frozen pancakes and waffles

    pancake and waffle mixes and commercial batter

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    Pasta/Grainsbaking mix (Bisquick, Jiffy) self rising flourbread stuffing mix soybean

    flourdried peas and beans wheat germrice and noodle mixes wild rice or brown

    riceseasoned bread crumbs

    12.

    Vegetable List

    The potassium content of vegetables varies widely. You will notice that some of these

    foods have very small serving sizes. These items are higher in potassium, so be surenot to eat more than the portion indicated, or you will go over your potassiumallowance. Any low potassium food can become a high potassium food if you eat toomuch of it.

    Select ___________ servings per day.

    One serving is:asparagus

    4 spears or

    1/4 cupbean sprouts, mung

    cupbeets and beet greens

    1/4 cupbroccoli, raw or cooked

    cup

    brussel sprouts

    cupcabbage

    cupcarrots, canned or fresh, cooked

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    cupcarrots, raw

    medcauliflower

    1/3 cupcelery

    1 outerstalk or 1/4 cup

    collard greens

    1/4 cupcucumber, pared

    cupeggplant

    cupendive

    cupescarole

    cupgreen beans

    cupkale

    cuplettuce, iceburg

    1 cuplettuce, romaine

    cupmixed vegetables

    1/4 cup

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    mushrooms

    1/3 cupokra

    1/4 cup

    13.

    Vegetable List (continued)

    onions

    cupparsnips, cooked

    1/4 cuppeppers, sweet, green or red

    cuppotatoes, specially prepared (see instructions) cupradishes

    10each or 1/4 cup

    rutabaga

    1/4

    cupsquash, butternut

    1/4 cupsquash, spaghetti

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    cupsquash, summer

    1/3 cupsweet potatoes, boiled

    1/4cup

    tomato, low salt canned

    1/4

    cuptomato, fresh

    medtomato juice, unsalted

    1/4cup

    tomato sauce, low salt

    1/4cup

    turnip or turnip greens

    cupvegetable juice cocktail, low sodium

    1/4cup

    watercress, raw

    1 cupwax beans

    1/4

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    cup

    Special instructions to reduce potassium content of potatoes, turnips and rutabagas:

    1. Peel and slice vegetable into small pieces.2. Let stand overnight or for at least 2 hours in a large amount of water. For eachcup of vegetable, add 5 cups of water.3. Drain, rinse and drain again.4. Cook in a large amount of water as in step 2.5. Drain. If desired, freeze small portions for later use.

    14.

    Vegetable List (continued)

    AVOID

    artichokebaked beansbaked potatoesbreaded vegetablescanned vegetables containing saltcarrot juicechickpeas, lentils and split peascorndried or canned beans, including canneloni, kidney, lima and garbanzofrench fried potatoes

    instant or frozen potatoespeassauerkraut, pickled vegetables, pickles and olivesspinach, cookedsuccotashtomato juice or sauce containing saltwinter squash (acorn, etc.)

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    vegetable juice cocktailvegetables packed in cream, butter or cheese sauceyams

    15.

    Fruit List

    The potassium content of fruits varies widely. You will notice that some of thesefoods have very small serving sizes. These items are higher in potassium, so be surenot to eat more than the portion indicated, or you will go over your potassiumallowance. Any low potassium food can become a high potassium food if you eat

    too much of it.If you are diabetic, use only fresh, unsweetened or juice packed canned fruit.

    Select___________servings per day.

    One serving is:apple

    1 smallapplesauce

    cupapricot, canned, juice packed

    3 halvesblackberries

    cup

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    blueberries

    cupboysenberries

    cupcherries

    10 fresh or cup

    fig, canned

    3fig, raw

    1

    fruit cocktail

    cupgrapes

    10grapefruit

    med or cupmandarin orange sections

    cupmango, raw

    mednectarine

    medorange

    med

    passionfruit

    1 medpeach, fresh

    medpeach, canned

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    cuppear, fresh

    medpear, canned

    cuppersimmon

    1pineapple

    cupplum

    1fresh or 2 canned

    16.

    Fruit List (continued)

    pomegranate

    med

    red raspberries1 cup

    strawberries

    cuptangerine

    1 medwatermelon

    1 cup

    Juicesapple

    cupapricot nectar

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    cupcranberry

    1 cupcranberry-apple

    cupcranberry-grape

    cupcranberry-raspberry

    cupgrape

    cupgrapefruit

    cuporange

    1/3 cuporange-grapefruit

    cuppear nectar

    cup

    peach nectar

    cuppineapple

    cuppineapple-orange

    cuppineapple-grapefruit

    cup

    AVOIDall dried fruit including prunes, raisins, dates, figs, apricotsapricots, rawavocado

    bananascantaloupe

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    honeydewpapayaplantainprune juicestar fruit

    17.

    Fat List

    Select __________ servings per day.

    One serving is:

    butter or margarine 1 tspliquid nondairy creamer

    2 TBSPshortening

    1 tspvegetable oil

    1 tsp

    whipped topping1/4

    cupwhipping cream

    1TBSP

    The following fats are high in sodium, limit choice to one per day.mayonnaise

    1 TBSPsalad dressing:Catalina

    1 TBSPFrench

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    1 TBSPItalian

    1 TBSPRanch

    1 TBSPRussian

    1 TBSPThousand Island

    1TBSP

    The following fats contain protein, phosphorus or potassium. Limit choice to oneper day.cream:half and half

    2TBSP

    light

    2 TBSP

    cream cheese1

    TBSPpowdered nondairy creamer

    2 TBSPsour cream

    2 TBSP

    AVOIDavocado

    bacon, bacon fat, ham fat and salt porkgravy mixes and salted gravynuts, seeds and olives

    18.

    Condiments

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    Allowed herbs, spices and condiments:

    allspice macearrowroot marjoram

    basil mintbayleaf mustard (limit to 1

    TBSP per day)caraway seed nutmegcardamon onion powder cayenne pepper oreganocelery powder paprikacelery seed parsleychili powder parsley flakes

    chives pepper cinnamon poppy seedscloves poultry

    seasoningcoriander rosemarycumin saffroncurry sagedill sesame

    seedsdry tapioca sugar substitute

    (like Equal or Sweet&Low)fennel tarragongarlic powder thymeginger tumericketchup (limit to 1 TBSP per day) vinegar

    Allowed flavorings and extracts:

    almond peppermint

    lemon rummaple vanillamint walnut

    19.

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    Avoid All Of The Following Condiments:

    anise nutsbaking soda onion flakes

    salt free baking powder onion saltbouillon or broth picklesbarbeque sauce relishescelery salt salt (including lite salt, seasoned salt, seachili sauce salt, vegetable salt)cooking wine salt substitutegarlic salt soybeans

    prepared horseradish soy saucekitchen bouquet steak saucelemon pepper seasoning sunflower seeds

    meat tenderizer tabasco sauceMSG (monosodium glutamate) wheat germ

    worcestershire sauce

    Soup is an item that is difficult to fit into the renal diet unless you are makinghomemade soup from fresh stock such as chicken or vegetables with only thepermitted seasonings. You can use low sodium canned soups, but read the labelto be sure of the sodium content. Also check for added potassium in the lowsodium canned soups. Regardless, all soup counts as a fluid and must becalculated into your fluid allowance. Please avoid all regular canned soups,

    those made with bouillon and any soup from a restaurant since these can bevery high in sodium.

    One cup of broth based soup counts as one starch serving.Avoid creamed soup and bean soups due to potassium and phosphorus content.

    20.

    Concentrated sugars to use for extra calories.

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    Not recommended for diabetics.

    Candy:butterscotchcandy corngumdropshard candy

    jelly beanslollipopsmarshmallowsmints (no chocolate)

    Desserts:fruit ice

    popsicles

    Sweeteners/Accompanimentscranberry saucehoney

    pancake syrup (imitation, not real maple syrup)jam or jellymarmalademolassessugar of any kind

    AVOID

    apple butter licoricecaramel malted milk

    powdercarob Ovaltinechocolate real maple syrupcocoa powder

    21.

    Fluid Restriction

    You are allowed ___________ccs (milliliters) or ______ cups of fluid per day.

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    Anything that is liquid at room temperature counts as a fluid. This includesfoods like soup, jello, ice cream, sherbet, popsicles, fruit ice and ice cubes. All

    beverages including milk, juice, coffee, tea, soft drinks, alcohol and water formedications count as a fluid.

    Measure out your fluid restriction at the beginning of the day and place it in asee-through container in your refrigerator. Use this water to make your coffee andtake your pills. If you drink other beverages, measure the amount and pour the sameamount out of your pitcher of water. This way you can see how much fluid you haveleft for your day. When the water in the pitcher is gone, then you are done drinkingfluids for the day.

    Common measurements

    1 1/4 quarts = 5 cups =40 ounces =1200 ccs

    1 quart = 4 cups =32 ounces =960 ccs

    1 pint = 2 cups= 16 ounces= 480 ccs

    pint = 1 cup

    = 8 ounces= 240 ccs

    cup = 4 ounces= 120 ccs

    1/4 cup = 2 ounces =60 ccs

    2 TBSP = 1/8 cup =1 ounce =30 ccs

    Ways to stick to fluid restriction:Drink only when thirsty.Try not to drink to be social or out of habit.Use small glasses or cups.Drain all canned fruits and vegetables.Try to be active so you dont think about drinking.

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    Put drinks in refrigerator to be chilled instead of adding ice.Take medication with applesauce or other soft food instead of water.

    22.

    Fluid Restriction (continued)

    Tricks to control thirst:Keep blood sugar under control if you are diabetic.Brush your teeth more often or use mouth wash.Follow low sodium diet.Avoid being out in the sun if being in the sun makes you thirsty.

    Suck on lemon wedge. Wedges may be frozen first.Eat sour candy or chew gum to moisten your mouth.Suck on a few ice chips. Ice stays in the mouth longer than water, butremember that ice counts as a fluid too.Eat frozen fruit such as grapes, peaches or pineapple chunks.Try eating something like bread with margarine or jelly.

    Allowed beverages:If diabetic, use sugar free, low calorie versions of these beverages.

    alcohol as permitted by physicianClear carbonated beverages such as ginger ale, Sprite, 7-Upcoffee (limit to 1 cup per day due to potassium content)Hi-C (no orange)Kool-Aidlemonaderoot beertea, brewed or instant (limit to less than 2 cups per day due to potassium content)

    AVOIDbeer, alecarbonated cola beverages such as Coke, Pepsi, Dr Pepperclub sodafruit punch and commercial fruit juice beveragesGatoradeKava coffee and specially flavored coffee drinksorange flavored drinks

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    orange carbonated beverageswater treated with water softener

    Also refer to milk list for additional dairy beverages to avoid.

    23.

    Sample Meal Plan

    Your total allowance for the day: Milk:_______servingsMeat:_______servingsStarch:______servingsVeg: _______servingsFruit:_______servingsFat: _______servingsFluid restriction: _______cups per day

    Breakfast Milk ______serving_________________________

    Meat ______serving_________________________

    Starch______serving _________________________ Fruit ______serving

    _________________________Fat ______serving

    _________________________

    Lunch Milk ______serving_________________________

    Meat ______serving_________________________

    Starch______serving _________________________ Veg ______serving

    _________________________

    Fruit ______serving_________________________

    Fat ______serving_________________________

    Dinner Milk ______serving

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    _________________________Meat ______serving

    _________________________Starch______serving _________________________ Veg ______serving

    _________________________Fruit ______serving

    _________________________Fat ______serving

    _________________________

    Snack ______serving_________________________

    ______serving _______________________________serving _________________________

    Fluid Restricted Diet

    You are allowed ___________mL (milliliters) or ______ cups of fluid per day.

    Anything that is liquid at room temperature counts as a fluid. This includesfoods like soup, jello, ice cream, sherbet, popsicles, fruit ice and ice cubes. All

    beverages including milk, juice, coffee, tea, soft drinks, alcohol and water formedications count as a fluid.

    Measure out your fluid restriction at the beginning of the day and place it in asee-through container in your refrigerator. Use this water to make your coffee andtake your pills. If you drink other beverages, measure the amount and pour the sameamount out of your pitcher of water. This way you can see how much fluid you haveleft for your day. When the water in the pitcher is gone, then you are done drinkingfluids for the day.

    Common measurements

    1 1/4 quarts = 5 cups =40 ounces =1200 mL

    1 quart = 4 cups =32 ounces =960 mL

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    1 pint = 2 cups= 16 ounces= 480 mL

    pint = 1 cup= 8 ounces= 240 mL

    cup = 4 ounces= 120 mL

    1/4 cup = 2 ounces =60 mL

    2 TBSP = 1/8 cup =1 ounce =30 mL

    Ways to stick to fluid restriction:

    Drink only when thirsty. Try not to drink to be social or out of habit. Use small glasses or cups. Drain all canned fruits and vegetables. Try to be active so you dont think about drinking. Put drinks in refrigerator to be chilled instead of adding ice. Take medication with applesauce or other soft food instead of

    water.

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    Fluid Restricted Diet (continued)

    Tricks to control thirst:

    Keep blood sugar under control if you are diabetic. Brush your teeth more often or use mouth wash. Follow low sodium diet. Avoid being out in the sun if being in the sun makes you thirsty. Suck on lemon wedge. Wedges may be frozen first.

    Eat sour candy or chew gum to moisten your mouth. Suck on a few ice chips. Ice stays in the mouth longer than

    water, but remember that ice counts as a fluid too. Eat frozen fruit such as grapes, peaches or pineapple chunks. Try eating something like bread with margarine or jelly.

    Jefferson Hospital Nutrition Services (412) 469-5797

    1/00