Page 597 - Nutrition Essentials for Nursing Practice

C H A P T E R 2 1 Nutrition for Patients with Kidney Disorders 585

NURSING PROCESS: Chronic Kidney Disease (continued)

■ Do you drink milk and, if so, how much per day?

■ How successful were you “watching your protein and avoiding salt”?

■ How often do you eat high-sodium foods, such as cold cuts, bacon,
frankfurters, smoked meats, sausage, canned meats, chipped
or corned beef, buttermilk, cheese, crackers, canned soups and
vegetables, convenience products, pickles, and condiments?

■ Do you use a salt substitute?

■ Do you regularly eat fruits and vegetables? How many servings of each
do you consume in an average day?

■ How much fluid do you drink daily? What is your favorite beverage?

■ Do you have any cultural, religious, and ethnic food preferences?

■ Do you use vitamins, minerals, or nutritional supplements? If so, what,
how much, and why do you use them?

■ Do you drink alcohol?

■ How often do you eat out?

Diagnosis

Possible Nursing Diagnosis ■ Altered nutrition: eating less than the body needs r/t anorexia, taste
changes, dietary restrictions

Planning

Client Outcomes The client will
■ Consume adequate calories to prevent weight loss
■ Attain and maintain adequate nutritional status
■ Experience improved appetite
■ Practice self-management strategies especially self-monitoring protein

and sodium intake
■ Achieve normal or near-normal electrolyte levels
■ Maintain adequate glucose control
■ Achieve and maintain normal blood pressure
■ Maintain normal urinary output
■ Describe the rationale and principles of nutrition therapy for CKD and

implement appropriate dietary changes
■ Prevent further kidney damage

Nursing Interventions

Nutrition Therapy Provide a 2000-calorie carbohydrate-controlled diet with 65 g protein and
1500 mg sodium, as ordered.

(continues on page 586)