kalpana balasubramanian, m.s., ashwini wagle, … tool for south asians.pdfdiet and renal disease...

Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved

A Nutrition Education Tool for South Asians with Renal Disease

Kalpana Balasubramanian, M.S., Ashwini Wagle, M.S., R.D., Assistant

Professor & Kathryn Sucher, Sc.D., R.D., Professor

Department of Nutrition and Food Science

San Jose State University


Diet and Renal Disease

When you have renal disease, diet is an important part of your treatment plan. Your

recommended diet may change over time, depending on how your condition progresses.

Few things that are important to your diet include

1. Getting the right amount of calories and protein

2. Appropriate levels of phosphorus, potassium, sodium and fluids in your diet

3. Staying at a healthy body weight

Calories:

Calories are important to your overall health and well being. Calories are found in all the

foods you eat.

Why is getting the right amount of calories important?

Getting the right amount of calories is important because they

Give your body energy

Help you stay at a healthy weight

Help your body use protein for building muscles and tissues

Because your recommended diet may limit protein, you may also be cutting down on an

important source of calories. As a result, you may need to get extra calories from other

foods.

Proteins:

Protein is found in bones, muscles, skin, organs, blood, hormones and enzymes

Why is getting the right amount of protein important?

Getting the right amount of protein is important to your overall health and how well you

feel. Your body needs protein for

Building muscles

Repairing tissue

Fighting infections

You will need to limit the amount of protein in your diet. This will help decrease wastes

in your blood, helping your kidneys to work better.

Phosphorus:

Phosphorus is a mineral found in your bones. It is essential for

Building strong bones

Keeping other parts of your body healthy


Why is phosphorus important for you?

Your kidneys may not be able to remove enough phosphorus from your blood. This

causes the level of phosphorus in your blood to become too high. A high blood

phosphorus level may cause a loss of calcium from bones. Your bones may become weak

and break easily.

Phosphate Binders:

Medicines called phosphate binders absorb the excess phosphate in your GI tract and help

maintain serum phosphate levels. Taking a phosphate binder before every meal helps to

maintain serum phosphorus levels if your levels are high.

Potassium:

Potassium is a mineral that controls nerve and muscle function.

Why is Potassium important for you?

Potassium is an important mineral in the blood that

Helps your muscles and heart work properly

Maintains fluid and electrolyte balance

The amount of potassium in the blood is controlled by the kidneys. When the kidneys are

not working, high levels of potassium build up in the blood. This can cause muscle

weakness. Since your heart is a muscle, high potassium levels could cause it to beat

abnormally or stop.

Sodium:

Sodium is a mineral found naturally in foods. It is found in large amounts in table salt and

in foods that have added table salt such as seasonings, most canned foods and some

frozen foods.

Why is Sodium important for you?

Sodium is essential for

Fluid balance

Nerve activity

Muscle contraction

You will need to limit the amount of sodium in your diet, especially if you have high

blood pressure and extra fluid in your body. Everyone needs some sodium. However,

sodium is found naturally in foods and most people eat more sodium than they need.

When kidneys fail, the extra sodium is not removed. With extra sodium in your body, you


will feel thirsty and may drink more fluids which could be dangerous for you. The best

way to control thirst is to limit sodium in the diet.

Fluids:

In kidney disease, fluid restriction is essential. Fluid allowance is highly individualized.

Why is Fluid important for you?

Going over your recommended fluid allowance can lead to too much fluid building up in

your body between dialysis treatments. This excess fluid causes

Swelling

High Blood pressure

Fatigue and shortness of breath

Fluid in Lungs

Congestive heart failure

Sources:

National Kidney Foundation: http://www.kidney.org/atoz/pdf/nutri_chronic.pdf

Chronic Kidney Failure- A guide to better living: Mid Atlantic Renal Coalition


Renal Exchange List

Source:

National Kidney Foundation

Grains/Cereals/Bread

Milk/Yogurt/Cheese

Meat/Protein

Fruits/Fruit Juices

Vegetables

Salt/Sodium

Desserts

6-11 servings each day

½ cup milk or ½ cup yogurt or 1 ounce

cheese each day

8-10 ounces of high protein foods each

day

2-3 servings of low potassium fruits. One

serving = ½ cup or 1 small fruit or ½ cup

of juice

2-3 servings of low potassium vegetables

each day. One serving = ½ cup cooked or

1 cup raw

Use less salt and eat fewer salty foods.

Use herbs, spices and low salt flavor

enhancers in place of salt. Avoid salt

substitutes made with potassium

Depending on your caloric needs, your

Dietitian may recommend high-calorie

desserts. If you are a diabetic, discuss low

carbohydrate dessert choices with your

Dietitian


Nutrient Recommendations for varying levels of kidney failure

Nutritional

Parameter

Normal

kidney

function

Stages 1-4

chronic

kidney disease

Stage 5

Hemodialysis

Stage 5

Peritoneal

Dialysis

Calories

(Kcal/kg/d)

30-37 30-35 30-35 30-35

Protein

(gm/kg/d)

0.8 0.6-0.75 1.2 1.2

Sodium

(mg/d)

Unrestricted 1000-3000 2000-3000 Highly

individualized,

can range from

2000-4000

Potassium

(mg/d)

Unrestricted Unrestricted

unless serum

level is high

2000-3000 Generally not

restricted,

approximately

3000-4000

Phosphorus

(mg/d)

Unrestricted 10 mg/kg/day 800-1000 800-1000

Fluid (mL/d) Unrestricted Unrestricted 1L/day + daily

urine output

Individualized.

Can range from

2-3 L/day +

daily urine

output

Sources:

Beto, J. A., Bansal,V.K. Medical nutrition therapy in chronic kidney failure: Integrating

clinical practice guidelines. Journal of American Dietetic Association. 2004; 104:404-

409.

Nelms, M., Sucher, K., & Long, S. Nutrition Therapy & Pathophysiology


Some Suggestions and Tips :

Keep a diary of what you eat each day. Show this to your Dietitian on a regular basis.

Ask your Dietitian which nutrients you need to limit in your diet. Do get help from your

Dietitian in planning your meals.

Be aware of portion size. Always choose small portions.

Learn to read food labels, so you can make healthier food choices.

Watch out for foods that have added table salt such as seasonings, canned foods, most

frozen foods, salty snack foods like chips, restaurant and take out foods.

Herbs, spices, table wine and special vinegar can be used instead of salt to make your

foods flavorful. Try fresh or dried herbs and spices to enhance the flavor of foods.

Limit high salt foods so you will have less thirst.

Drink from small glasses and cups. Drink only when you are thirsty. Reach for cold

beverages. Beverages that are less sweet will quench your thirst. Use sour candy or sugar

free gum to moisten your mouth.

Remember that some foods should be counted as liquids. These include soups, popsicles,

sherbet, ice cream, yogurt, custard and gelatin.

Non-dairy creamers can be used in place of milk in cereals, coffee and many sauces to

lower the amount of phosphorus in your diet.

Choose dry dishes instead of curries and sauces. If you would like to have a dish with

sauce, choose smaller portions.

If you would like to have soups, instead of cream soups and dhal soups, try mulligatawny

soup.

Rice is an excellent choice. Choose plain boiled rather than fried. Plain rotis and naans

are good choices. Avoid rotis and naans with stuffing. Steer away from dishes which are

based on chickpeas.

Many desserts contain milk, milk powder, nuts and dried fruit, so may not be suitable.

Avoid dishes which contain coconut milk and shredded coconut.

Source:


National Kidney Foundation

List of Foods


Low Potassium Foods (< 200 mg/serving)

Breads Cereals / Grains / Pasta

1 Chapathi, 6”diameter

1 Pulka, 6” diameter

1 Makki ki Roti, 6”diameter

1 Roomali Roti, 6”diameter

¼ plain Naan

½ plain Paratha

2 plain Puris, 5”diameter

2 Methi Puris, 5”diameter

1 Bhatura, 6”diameter

¼ plain Kulcha

2 Kakhara

1 plain Dosa, 6”diameter

1 Green Gram Dhal Dosa, 6”diameter

1 Rava Dosa, 6”diameter

1 plain Utthapam, 6”diameter

2 Rava Idlis

2 Rice Idlis

1 Adai, 6”diameter

1 Pessaratu, 6”diameter

4 Pakodas

1 slice White Bread

1 slice Wheat Bread

1 slice Raisin Bread

1 slice Rye Bread

1 small Pau (Dinner Roll)

1 Sweet Bun

½ plain Bagel

½ Egg Bagel

1 medium Pancake

2 Breadsticks, 2”

1 Corn Bread, 2”

½ English Muffin

1 small Croissant

¼ white Pita, 6”diameter

1 medium Sugared Doughnut

½ C Sabudhana Kichidi

½ C plain Poha

½ C Pongal

½ C Rava Upma

½ C plain Rice Upma

½ C Bulgur Upma

½ C Barley, pearled (cooked)

½ C Couscous (cooked)

½ C White Rice (cooked)

½ C Brown Rice (cooked)

½ C Tamarind Rice

½ C Lemon Rice

½ C Egg Fried Rice

½ C Vegetable Pulao

½ C Saffron Rice

½ C Rice Pulao

½ C Shrimp Fried Rice

½ C Rice Vermicelli

½ C Sesame Vermicelli

½ C regular Dalia

½ C Sprouted Wheat

½ C Oatmeal

½ C Corn flakes

½ C Cereal (cooked)

½ C Cream of Wheat (cooked)

1 C Puffed Rice Cereal

1 square Semolina Dhokla

½ C Idiyappam

½ C Lemon Pasta

½ C plain Noodles

1 oz Granola Bar

½ C Macaroni and Cheese



Vegetables Fruits/ Fruit Juices

½ C Radish (cooked)

½ C Fenugreek leaves (cooked)

½ C Zucchini (cooked)

½ C Carrots (cooked)

½ C French Beans (cooked)

½ C Brinjal (cooked)

½ C Onions (cooked)

½ C Papdi (cooked)

½ C Cauliflower (cooked)

½ C Karela (cooked)

½ C Bell Pepper (cooked)

½ C Turnip (cooked)

½ C Lauki (cooked)

½ C Cabbage (cooked)

½ C Mixed Vegetables (cooked)

½ C Drumstick leaves (cooked)

½ C Okra (cooked)

½ C Tindora (cooked)

½ C Snake Gourd (cooked)

½ C Ridge Gourd (cooked)

1 small Celery stalk (raw)

1 small Apple

10 Cherries

10 Jambu

10 Lychi or Lychees

15 Grapes

1 small Pear

1 small wedge Watermelon

1 small Tangerine

1 small Plum

½ C whole Strawberry

½ C canned Mandarin Oranges, drained

½ C canned Peaches, drained

½ C Raspberry

½ C Blackberry

½ C Blueberry

½ C Cranberry

½ Grapefruit

½ C canned Fruit Cocktail, drained

½ C fresh Pineapple


½ C Apple sauce

½ C Lemon Juice

½ C Lime Juice

½ C Apple Juice

½ C Grape Juice

½ C Cranberry Juice

½ C Pineapple Juice

2 tbsp Raisins



Meat/ Protein Nuts/ Seeds

½ C Egg Burji

¼ C Egg Substitute

1 Egg White Omelet

1 Egg White

½ C Chicken Rice Pilaf


1 Soya Kebab

12 Oysters, canned

½ C Tuna Fish, canned, drained

1 Meatball, regular mince

1 oz Kaju (Cashewnuts)

1 oz Roasted Peanuts

1 oz Akroot (Walnuts)

1 oz Pine nuts

1 oz Sunflower seeds

1 oz Sesame seeds

2 tbsp fresh grated coconut

Sweets Snack Foods

1 Kaju Katli

1 Mysore Pak, 1”x1”

1 Son Papdi, 1”x1”

1 Sandesh

1 Milk Peda, 1”x1”

1 Jalebi

1 Petha, 1”x1”

2 small Nankatai

½ C Sooji Halwa

1 Sooji Ladoo

1 small plain Donut

1 small Frosted Cupcake

1 small slice Chocolate cake, 2”x2”

1 small slice Pound cake

1 Homemade Brownie, 2”x2”

1 Cream Puff

1 Popsicle

½ C Sorbet

1 Strawberry Fruit Bar

10 Jelly Beans

4 Hard Candy

1 tbsp Honey

1 tbsp Sugar

1 tbsp Jelly

1 small slice Carrot cake, 2”x2”

1 Chakli / Muruku

1 Papad

2 Bhakarwadis

10 Pani Puris

½ C Plain Chivda

1½ C Popcorn

10 Pretzels

10 Vanilla Wafers

4 Unsalted Crackers

4 Whole wheat crackers

4 Graham Crackers

1 Rice cake


Low Potassium Foods (<200 mg/serving)

Milk/ Milk Products Beverages

½ C Whole Milk, 3.25%

½ C Skim Milk

½ C Soymilk

½ C Rice Milk unenriched

½ C Plain Yogurt, regular

½ C Buttermilk, plain

1 tbsp Non dairy creamer

1 tbsp Half and Half

1 tbsp Sour cream

1 tbsp Whipping cream

1 oz Cream cheese

1 oz Cottage cheese

1 tbsp Mozzarella cheese, grated

1 tbsp Parmesan cheese, grated

½ C Chai Tea

½ C Coffee

½ C Ginger Ale

½ C Cranberry Juice Cocktail

½ C Lemonade

½ C Apple Cider

½ C Soft drinks

½ C Soda

½ C Colas

½ C Hot Cocoa

Fats Spices / Condiments / Chutneys / Sauces

1 tsp Margarine

1 tsp Mayonnaise (Regular/Light/Fat free)

1 tsp Canola oil

1 tsp Corn oil

1 tsp Safflower oil

1 tsp Sunflower oil

1 tsp Soybean oil

1 tsp Olive oil

1 tsp Peanut oil

1 tsp Coconut oil

1 tsp Ghee

1 tsp Butter

1/8 tsp Garam Masala

1/8 tsp Cinnamon

1/8 tsp Fenugreek seeds

1/8 tsp Fennel seeds

1/8 tsp Mustard seeds

1/8 tsp Garlic

1/8 tsp Ginger

1/8 tsp Cloves

1/8 tsp Ajwain

1/8 tsp Asafoetida

1/8 tsp Red Pepper

1/8 tsp Black Pepper

1/8 tsp Turmeric

1/8 tsp Saffron

1/8 tsp Nutmeg

1/8 tsp Cumin seeds

1 tbsp Tomato chutney

1 tbsp Coconut chutney

1 tbsp Cilantro chutney

1 tbsp Mint chutney

1 tbsp Mango chutney

1 tbsp Salsa


1 tbsp Ketchup

1 tsp Low Sodium Pickles

1 tsp Tamarind

High Potassium Foods (>200 mg/serving)


½ Aloo Masala Paratha

½ Masala Paratha

½ Paneer Paratha

½ Onion Paratha

1 Mughlai Roti, 6”diameter

1 Khasta Roti, 6”diameter

1 Missi Roti, 6”diameter

1 Tandoori Roti, 6”diameter

1 Masala Dosa, 6”diameter

1 Tomato Utthappam, 6”diameter

1 Chilli Cheese Utthappam, 6”diameter

1 Pepper Adai, 6”diameter

1 Besan Cheela

1 C Muesli

1 C Raggi porridge

½ C Sprouted Moong Dalia

½ C Moong Missal

½ C Dhansak

½ C plain Kichidi

½ C Moong dhal Kichidi

½ C Curd Rice

½ C Tomato Rice

½ C Bisebelabath

½ C Mutter Paneer Pulao

½ C Lamb Biriyani

½ C Vegetable Dum Biriyani

½ C Chicken Dum Biriyani

½ C Cheese Ravioli

Pulses / Dhals / Legumes Vegetables

½ C Rasam

½ C Sambhar

½ C Kesari Dhal (cooked)

½ C Toor Dhal (cooked)

½ C Masoor Dhal (cooked)

½ C Mung Dhal (cooked)

½ C Channa Dhal (cooked)

½ C Tomato & Onion Dhal (cooked)

½ C Dhal Fry

½ C Dhal Makhani

½ C Chole

½ C Pindi Chole Masala

½ C Rajma

½ C Black Eyed Peas

½ C Beans (Lima/Navy/Pinto)

½ C Black Gram Dhal (cooked)

½ C Soybeans

½ C Matki Usal

½ C Moong Missal

½ C Beetroot (cooked)

½ C Peas (cooked)

½ C Yellow Corn (cooked)

½ C White Corn (cooked)

½ C Broad beans (cooked)

½ C Spinach (cooked)

½ C Pumpkin (cooked)

½ C Potato (cooked)

½ C Sweet Potato (cooked)

½ C Colacasia (Taro)(cooked)

½ C Yam (cooked)

½ C Drumsticks (cooked)

½ C Broccoli (cooked)

½ C Brussels sprouts (cooked)

½ C Green Plantain (cooked)

½ C Mashed Potato (cooked)

½ C Palak Paneer

½ C Paneer Jalfrezi

½ C Malai Kofta

1 C Carrots (raw)


1 C Tomato (raw)

½ C Mushrooms (cooked)


Fruits / Fruit Juices Meat / Protein

1 small Banana

1 small Nectarine

1 small Kiwi

1 small Mango

1 small Orange

1 small Chickoo

1 small Custard Apple

1 small Guava

½ C Butter Chicken

½ C Chicken Tikka Masala

½ C Chicken Korma

½ C Indian Fish Curry

½ C Fish Stew

½ C Shrimp Curry

½ C Lamb Kofta Curry

½ C Pork Curry


Nuts/ Seeds Fats

1 oz Pistachio

1 oz Pumpkin seeds

1 oz Almonds

1 C Fresh Coconut meat, raw

2 tbsp Peanut butter

2 tbsp Almond butter


Sweets Snack Foods

1 Besan Ladoo

1 Boondi Ladoo

1 Puran Poli

1 Peanut Chikki

1 Chocolate Burfi, 1”x1”

1 Coconut Burfi, 1”x1”

1 Pista Burfi, 1”x1”

2 Vegetable Cutlets

2 Alu Vadi

4 Paneer Pakodas

4 Fish Pakodas

4 Muthias

1 Vada Pav

1 Vegetable Puff

½ C dried Prunes

½ C dried Apricots

½ C Cantaloupe cubes

½ C Honey dew melon cubes

½ whole Papaya

½ C Jackfruit

½ C dried Fruits

½ C Pomegranate

5 dried Figs

5 whole Dates

½ C Grapefruit juice

½ C Tomato juice

½ C Mango juice

½ C Prune juice

½ C Papaya Juice

½ C Apricot juice

½ C Carrot Juice

½ C V-8 Juice

½ C Kheema (Mutton/ Lamb/ Beef)

½ C Mutton Korma

½ Tandoori Chicken

½ Chicken Fry

½ Grilled Chicken

2 Chicken Nuggets

2 Chicken Egg Rolls

2 Vegetable Egg Rolls

1 Medium Fish Fillet

1 Medium Fish Tikka

2 Curried Lamb Chops


1 Ghujia

1 Gulab jamun

1 Rasgulla

1 Rasmalai

2 small Appam

2 small Malpuas

2 small Modak

½ C Carrot Halwa

½ C Badam Halwa

½ C Banana Halwa

½ C Dry fruit Halwa

½ C Moong dhal Halwa

½ C Sweet Pongal

½ C Phirni

½ C Kheer / Payasam

½ C Badam Kheer

¾ C Rabadi

¾ C Basundi

½ C Lemon Souffle

½ C Vanilla Pudding

½ C Caramel Pudding

½ C Banana bread pudding

½ C Mango pudding

½ C Date & Bread pudding

½ C Jaggery

1 tbsp Molasses

1 Egg Puff

1 Samosa

1 Bonda

1 Dhal Kachori

1 Vegetable Kachori

1 Urad Dhal Vada

1 Medhu Vada

1 Dahi Vada

1 square Besan Dokhla, 2”x2”

6 Khandvi

½ C Fried Masala Chivda

½ C roasted Masala Peanuts

1 oz Potato Chips

1 oz Tapioca Chips

1 oz Masala Chips

1 oz Fried Banana Chips

1 small French Fries

4 All purpose Flour Biscuit


Milk/ Milk Products Spices / Condiments / Chutneys / Sauces

½ C Chocolate Milk

½ C Ovaltine Milk

½ C Boost Milk

½ C Bournvita Milk

½ C Complan Milk

½ C Horlicks Milk

½ C Badam Milk

½ C Marinara Sauce

½ C Spaghetti Sauce


½ C Kesar badam Milk

½ C Rose Milk

½ C Sweetened Condensed milk

½ C Fruit Milk shakes

½ C Masala Chai

½ C Thandai

½ C Kulfi

½ C Falooda

½ C Ice cream

½ C Custard

½ C Pudding

½ C Sweet Lassi

½ C Mango Lassi

½ C Chaas

½ C Fruit Yogurt

½ C Raita

½ C Shrikand

½ C Cream Soup

1 oz Khoa

1 oz Paneer

1 oz Tofu

1 oz Chenna

Low Phosphorus Foods (<110 mg/serving)


1 Chapathi, 6”diameter

1 Roomali Roti, 6’diameter

1 Pulka, 6”diameter

¼ plain Naan

½ plain Paratha

2 plain Puris, 5”diameter

1 plain Dosa, 6”diameter

½ C Sabudhana Kichidi

½ C plain Poha

½ C Rice Upma

½ C Bulgur Upma

½ C Barley, pearled (cooked)

½ C Couscous (cooked)

½ C White Rice(cooked)


1 plain Utthappam, 6”diameter

2 Rava Idlis

2 Rice Idlis

4 Pakodas

1 slice White Bread

1 slice Wheat Bread

1 small Pau (Dinner Roll)

½ Bagel

1 medium Pancake

2 Breadsticks, 2”

1 Corn Bread, 2”

1 slice Pumpkin Bread

½ English Muffin

1 small Croissant

¼ white Pita, 6”diameter

1 medium Sugared Doughnut

½ C Brown Rice (cooked)

½ C Lemon Rice

½ C Vegetable Pulao

½ C Saffron Rice

½ C Rice Pulao


½ C Rice Vermicelli

½ C Sesame Vermicelli

½ C Oatmeal

½ C Corn flakes

½ C Cereal (cooked)

½ C Cream of Wheat (cooked)

1 C Puffed Rice Cereal

½ C Idiyappam

½ C Lemon Pasta

½ C Plain Noodles

Vegetables Fruits / Fruit Juices

½ C Green Beans (cooked)

½ C Beetroot (cooked)

½ C Potato (cooked)

½ C Suran (cooked)

½ C Drumstick leaves (cooked)

½ C Karela (cooked)

½ C Brinjal (cooked)

½ C Cauliflower (cooked)

½ C Coriander leaves (cooked)

½ C Chayote squash (cooked)

½ C Tindora (cooked)

½ C Okra (cooked)

½ C Snake gourd (cooked)

½ C Spinach (cooked)

½ C Mushrooms (cooked)

1 small Pear

1 small Apple

½ C Applesauce

1 small Grapefruit

1 small Guava

1 small Lemon

½ C dried Prunes

1 small wedge Watermelon

½ C Fruit Salad


½ C dried Apricots

½ C Blackberry

½ C Blueberry

½ C canned Mandarin Oranges, drained

Low Phosphorus Foods (<110 mg/serving)

Vegetables Fruits / Fruit Juices

½ C Onions (cooked)

½ C Cabbage (cooked)

½ C Pumpkin (cooked)

½ C Green Plantain (cooked)

½ C Methi leaves (cooked)

½ C Capsicum (cooked)

½ C Cranberry

½ C Fresh Pineapple

½ C Apple juice

½ C Grape juice

½ C Strawberry juice

1 small Banana


½ C Green Mango (cooked)

½ C Broccoli (cooked)

½ C Zucchini Stir fry (cooked)

½ C Stir fry Vegetables (cooked)

½ C Spicy Bell pepper medley (cooked)

1 C Tomato (raw)

1 small Celery stalk (raw)

1 C Carrot (raw)

1 C Cucumber (raw)

1 C Alfalfa sprouts (raw)

Meat / Protein Nuts / Seeds

½ C Egg Burji

¼ C Egg Substitute

1 Egg White

½ C Chicken Noodle soup

½ C Chicken and Vegetable soup


½ C Chicken Rice Pilaf

1 C Fresh Coconut meat, raw

2 Tbsp Fresh Grated Coconut

½ C cooked Peanuts


Sweets Snack Foods

1 Sooji Ladoo

½ C Sweet Vermicelli

1 slice Pound cake, 2”x2”

1 slice Carrot cake, 2”x2”

1 Homemade Brownie, 2”x2”

½ Fruit Ice Bar

1 medium Popsicle

½ C Sorbet

4 Hard Candy

10 Jelly Beans

½ C Jaggery

½ C Jello

1tbsp Honey

1 tbsp Sugar

2 Vegetable Cutlets

10 Pani puris

1 Papad

10 Pretzels

10 Vanilla Wafers

4 Unsalted Crackers

4 Whole wheat crackers

4 Graham Crackers

1 oz Potato Chips

½ C plain Chivda

1½ C Popcorn

Low Phosphorus Foods (<110mg/serving)

Milk / Milk Products Beverages

½ C Chai Tea

½ C Coffee

½ C Soymilk

½ C Hot Cocoa

½ C Rice Milk unenriched

½ C Sherbet

½ C Homemade Lemonade

½ C Lemon Soda

½ C Sugarcane juice

½ C Nariyal Pani (Coconut water)


1 tbsp Non Dairy creamer

1 tbsp Half and Half

1 tbsp Sour cream

1 tbsp Whipping cream

1 oz Cream cheese

1 oz Cottage cheese

1 tbsp Mozzarella cheese, grated

1 tbsp Parmesan cheese, grated

½ C Ginger Ale

½ C Soda

½ C Colas

½ C Hot Cocoa

Fats Spices / Condiments / Chutneys / Sauces

1 tsp Margarine

1 tsp Mayonnaise (Regular/Light/Fat free)

1 tsp Canola oil

1 tsp Corn oil

1 tsp Safflower oil

1 tsp Sunflower oil

1 tsp Soybean oil

1 tsp Olive oil

1 tsp Peanut oil

1 tsp Butter

1 tsp Ghee

1 tsp Coconut oil

1/8 tsp Garam Masala

1/8 tsp Cinnamon

1/8 tsp Fenugreek seeds

1/8 tsp Fennel seeds

1/8 tsp Mustard seeds

1/8 tsp Garlic

1/8 tsp Ginger

1/8 tsp Cloves

1/8 tsp Ajwain

1/8 tsp Asafoetida

1/8 tsp Red Pepper

1/8 tsp Black Pepper

1/8 tsp Turmeric

1/8 tsp Saffron

1/8 tsp Nutmeg

1/8 tsp Cumin seeds

1 tsp Tamarind

1 tbsp Cilantro chutney

1 tbsp Mango chutney

1 tbsp Ketchup

½ C Marinara sauce

½ C Spaghetti sauce

High Phosphorus Foods (>110 mg/serving)


½ Aloo Masala Paratha

½ Paneer Paratha

½ Roghani Paratha

½ Masala Paratha

1 C Muesli

1 C Raagi porridge

½ C Biriyani

½ C Regular Dalia


¼ Masala Kulcha

1 Missi Roti, 6”diameter

1 Bajra Roti, 6”diameter

1 Jowar Roti, 6”diameter

2 Urad Dhal Puris, 5”diameter

1 Bhatura, 6”diameter

2 Khakras

1 Paneer Dosa, 6”diameter

1 Chilli Cheese Utthappam, 6”diameter

1 Besan Cheela

1 Onion Adai, 6”diameter

1 Pepper Adai, 6”diameter

1 medium slice Cheese Pizza

1 small Oat Bran Muffin

1 Buttermilk Waffle

2 oz Whole Wheat Atta

2 oz Besan

1 oz Soy Flour

1 Sweet Bun

½ C Vegetable Dalia

½ C Curd Rice

½ C Bisebelabath

½ C Plain Kichidi

½ C Moong dhal Kichidi

½ C Dhansak

½ C Mutter Paneer Pulao

½ C Sprouted Wheat

½ C Macaroni and Cheese

½ C Whole Wheat Ravioli

½ C Cheese Ravioli

1 oz Granola Bar


Pulses / Legumes/ Dhals Vegetables

½ C Rasam

½ C Sambhar

½ C Kesari dhal (cooked)

½ C Toor Dhal (cooked)

½ C Mung Dhal (cooked)

½ C Channa Dhal (cooked)

½ C Tomato & Onion Dhal (cooked)

½ C Dhal Fry

½ C Dhal Makhani

½ C Chole

½ C Rajma

½ C Black Eyed Peas

½ C Beans (Lima/Navy/Pinto)

½ C Black Gram Dhal (cooked)

½ C Soybeans

½ C Matki Usal

½ C Moong Missal

½ C Besan Kadi

½ C Malai Kofta

½ C Coconut Stew

½ C Aviyal

½ C Patra

½ C Vegetable Kurma

½ C Undhiyu

½ C Palak Paneer

½ C Paneer Jal Frizzi

½ C Colacasia leaves Curry (cooked)

½ C Colacasia (cooked)

½ C Broad Beans (cooked)

½ C Water Chestnuts

1 Yellow Corn

Fruits / Fruit Juices Meat / Protein

½ C Dry Fruits

1 Cheese Omelet

½ Grilled Chicken

2 Chicken Nuggets



Sweets Snack Foods

½ C Phirni

½ C Kheer / Payasam

¼ C Shakarpara

1 All purpose Flour Biscuit

1 medium Fish Tikka

1 Soy Kebab

½ C Pork Curry

½ C Kheema (Mutton/Lamb/Beef)

½ C Chicken Curry

12 Oysters, canned

½ C Tuna Fish, canned, drained

1 Meatball, regular mince

Sweets Snack Foods

1 Besan Ladoo

1 Boondi Ladoo

1 Puran Poli

1 Peanut Chikki

1 Chocolate Burfi, 1”x1”

1 Coconut Burfi, 1”x1”

1 Pista Burfi, 1”x1”

1 Ghujia

1 Gulab jamun

1 Rasgulla

1 Rasmalai

1 Jalebi

1 Kaju Katli

1 Mohanthal, 1”x1”

1 Son Papdi, 1”x1”

2 small Appam

2 small Malpuas

2 small Modak

½ C Carrot Halwa

½ C Badam Halwa

½ C Banana Halwa

½ C Dry fruit Halwa

½ C Moong dhal Halwa

½ C Sweet Pongal

2 Vegetable Cutlets

2 Alu Vadi

4 Paneer Pakodas

4 Fish Pakodas

4 Muthias

1 Vada Pav

1 Vegetable Puff

1 Egg Puff

1 Samosa

1 Bonda

1 Dhal Kachori

1 Vegetable Kachori

1 Urad Dhal Vada

1 Medhu Vada

1 Dahi Vada

1 square Besan Dokhla, 2”x2”

6 Khandvi

½ C Fried Masala Chivda

½ C roasted Masala Peanuts

1 oz Potato Chips

1 oz Tapioca Chips

1 oz Masala Chips

1 oz Fried Banana Chips

1 small French Fries


½ C Badam Kheer

¾ C Rabadi

¾ C Basundi

½ C Lemon Souffle

½ C Vanilla Pudding

½ C Banana bread Pudding

½ C Mango Pudding

½ C Caramel Pudding

½ C Date & Bread Pudding

1 Cream Puff

1 slice Chocolate cake

½ C Jaggery

1 tbsp Molasses

Milk / Milk Products Nuts / Seeds

½ C Whole Milk, 3.25%

½ C Skim Milk

½ C Chocolate Milk

½ C Ovaltine Milk

½ C Boost Milk

½ C Bournvita Milk

½ C Complan Milk

½ C Horlicks Milk

½ C Badam Milk

½ C Kesar badam Milk

½ C Rose Milk

½ C Sweetened Condensed milk

½ C Fruit Milk shakes

½ C Masala Chai

½ C Thandai

½ C Kulfi

½ C Falooda

½ C Ice cream

½ C Custard

½ C Pudding

½ C Sweet Lassi

½ C Mango Lassi

½ C Chaas

1 oz Pistachio

1 oz Pine nuts

1 oz Pumpkin seeds

1 oz Almonds

1 oz Kaju (Cashewnuts)

1 oz Roasted Peanuts


1 oz Sunflower seeds

1 oz Sesame seeds


Milk / Milk Products Fats

½ C Buttermilk, plain 1 tbsp Peanut Butter


½ C plain Yogurt, regular

½ C Fruit Yogurt

½ C Raita

½ C Shrikand

½ C Cream Soup

1 oz Khoa

1 oz Paneer

1 oz Chenna

1 oz Tofu

Resources:

1. Gopalan C, Rama Sastri BV, Balasubramanian SC. Nutritive Value of Indian foods.

Hyderabad, India: National Institute of Nutrition, Indian Council of Medical Research.


1971.

2. Self NutritionData: Know what you eat: http://nutritiondata.self.com. 2009.

3. Nelms, M., Sucher, K., & Long, S. Nutrition Therapy & Pathophysiology.

4. Spices Board India. Nutritive value of Indian spices:

http://www.indianspices.com.2010

http://nutritiondata.self.com/

http://www.indianspices.com/


Sample Meal Plans

Sample Menu (40g protein)

Meal Food Choices


Approximate Nutrition Analysis:

Calories: 2021; Protein: 40.65g (8% of calories); Carbohydrate: 340g (67% of calories);

Fat: 57g (25% of calories); Phosphorus: 685mg; Potassium: 2407mg; Sodium: 1683mg;

Fluid: 1.2L.

Breakfast

½ C Chai Tea

2 Semolina Idlis

½ C Rava Upma

1 tbsp Coconut chutney

1 small Apple

Mid Morning Snack 5 Pretzels

1 Sooji Ladoo

Lunch ½ C Low Sodium Chicken Noodle Soup

1 Chapathi

½ C Rice

½ C Dhal Makhni

1 C plain Cucumber Salad

½ C Cauliflower Subji

Afternoon Snack 2 Shortbread Cookies

½ Pear

½ C Ginger Ale

Dinner ¼ plain Naan

½ C Chicken Pulao

½ C plain Dhal

½ C Okra Subji

1 Papad

Snack ½ C plain Chivda

1 small Banana

Menu Food Choices

Breakfast

½ C Coffee

1 tbsp Non dairy creamer


Sample Menu (80g protein)

Approximate Nutrition Analysis:

Calories: 2396; Protein: 80.2g (14% of calories); Carbohydrate: 325g (54% of calories);

Fat: 85g (32% of calories); Phosphorus: 968mg; Potassium: 2836mg; Sodium: 2400mg;

Fluid: 1.1L.

1 tsp Sugar

1 Egg White Omelet

1 slice White bread with 1 tablespoon

Margarine

1 small Orange

Mid Morning Snack ½ C Sabudhana Kichidi

1 C whole Strawberries

Lunch ½ C Mulligatawny Soup

½ plain Paratha

2 pc Dokhla


½ C Chole

1 C plain Cucumber Salad

Afternoon Snack 2 Vegetable Cutlets

4 Pakodas

½ C Lemonade

Dinner 2 plain Pooris

½ C Chicken Tikka Masala

½ C Vegetable Biriyani

½ C Lauki Subji

Snack ½ C drained Fruit Cocktail

kalpana balasubramanian, m.s., ashwini wagle, … tool for south asians.pdfdiet and renal disease...

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