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1,200 and 1,500-Calorie Meal Plan Guides that offer:

Appropriate Phosphorus, Sodium and Potassium levels for safe blood levels. Adequate Protein for strength and repletion in the hemodialysis patient. Safe fluid consumption recommendations while avoiding fluid overload.

Follows a consistent carbohydrate 2-3g Sodium, 2-3g Potassium, 1g Phosphorus and 85-95g Protein per day with a 1000 mL fluid restriction

Sean Servalish, Nicole Christel

Directions for easy success:

Andrews university | Dietetic Interns

  • 1. After deciding your appropriate calorie needs with a Registered Dietitian, decide on ONE of the calorie meal plans: (circle which one)

1,200 Calories

or

1,500 Calories

  • 2. There are THREE options for each separate plan. Each of

them will follow the diet guidelines. Try each one. When you find an option or two that work best for your life and habits, follow those more often!

  • 3. There are 3 meals (breakfast, lunch and dinner) with one snack

for each option. Each meal has a list of letters (A, B, C, D, E, F, H, K, L). For that meal, choose ONE food from EACH letter to have a well-balanced, Dialysis-friendly meal and diet.

  • 4. Follow portion sizes listed for each food as CLOSELY AS POSSIBLE! This is so important to the healthiness of the diet.

Each choice in RED should be chosen only ONCE DAILY

Sweet potatoes ** should only be consumed if soaked as instructed.

1,200 Calorie Meal

Meal

Plan

Option 1 Option 2

Option 3

Breakfast

B, C, C, K

B, E, C, K

B, C, C, E H

H

H

Lunch

A, E, F, K, C H

A, C, C, E, F H

A, C, F, K H

 

A, E, F,

A, D, F,

E, F, A, D

Dinner

D

C

H

H

H

 

K, H

K, H

K, H

Evening

Snack

L

or B

L or B

L or B

1,500 Calorie Meal

Option 1 Plan

Meal

Option 2

Option 3

Breakfast B, C, C,

B, E, C,

B, C, C,

 

K

K, F

E

H

H

H

Lunch

A, E, F, K, C, C, H

A, C, C, D, H

E, F, A, D, K, H

Dinner

A, E, F, D, E H

A, D, F, F, C, E, H

A, F, D, D, H

Evening

K, K, H

K, E, H

K, H, K

Snack

L or B

L or B

L or B

 

List E:

Apple – (1 medium

Apple)

Unsweetened

apple sauce

cup)

Apricots (½ cup)

Banana (1 small or

½ of a normal

banana)

Blueberries

   

List A:

cup)

Cherries (12 fresh

 

cherries)

Chicken Breast,

90% lean

Cranberry (1 cup)

skinless (3 oz.)

Grapes (½ cup)

Pear (½ large pear)

hamburger (3 oz.)

Fresh strawberries

Beef, pot roast (3

(½ cup)

oz.)

Raspberries (1

Tuna, canned (3

cup)

oz.)

Frozen Salmon

List C:

List H:

   

List F:

Bagel: Cinnamon

8 oz. Water

Cucumber Slices

Raisin,

4 oz. Water, 4 oz.

 

(½ cup)

Blueberry, Plain,

Tea

Cabbage,

Onion (1 oz or ½)

4 oz. Sprite Zero, 4

White Bread (1

oz. Water

shredded (1 c.)

Red Bell Pepper

slice)

8 oz. Brewed Tea

 

(½ pepper)

French/Italian

6 oz. Coffee, 2 oz.

Roll (1 oz.)

Water (Can add

Dry Cereal

Non-Dairy

(Crispix, Corn

Creamer – 1-2 tsp.)

Flakes, Fiber

4 oz. Juice (grape,

One, Oat Bran

apple, pineapple,

(low sodium) or

cranberry) 4 oz

Cauliflower

cup)

Radish (½ cup)

Asparagus (½ cup)

Broccoli (1 cup)

Green Beans (1

Rice Krispies) ½

List L:

cup without milk

Cottage Cheese,

with water, no

milk (2 Tbsp.)

Low Sodium (¼ cup)

Deviled Eggs (2

cup)

halves or 1 whole

c.)

cup)

List D:

Celery (1 cup)

Onions (1 cup)

White Rice (½ cup)

Mixed Lettuce (1

cup)

Spaghetti Noodles (3/4

Turnip Greens (1

Hamburger Bun (Top

cup)

Collard Greens (1

and bottom)

 

(½ muffin)

Hot Dog Bun (1 bun)

Cream of wheat

Grits, cooked

English Muffin

fillet (4 oz.)

Flour Tortilla (6

White Pastas, low

List B:

Eggs (2 normal

eggs)

Egg Whites,

cooked (½ c.)

Turkey Bacon (Low

Sodium) (2 slices)

Tofu, Soft (½ cup)

Shrimp, cooked (2

oz.)

List K:

Rice Cakes (2 cakes)

Unsalted Popcorn (3

cups)

Pretzels, unsalted

(~10 pretzels)

Triscuit Crackers, low

sodium (5 Triscuits)

Animal Crackers (7-10

crackers)

Graham Crackers (1 ½

large cracker piece)

Nilla Wafers (6 wafers)

Soak Vegetables to Lower Their Potassium!

Vegetables such as potatoes tend to be high in potassium. To reduce this potassium amount you can “dialyze” or “leach” these vegetables by soaking them in water. Process is shown below:

Soak Vegetables to Lower Their Potassium! Vegetables such as potatoes tend to be high in potassium.

o Take your fresh vegetable and peel and eye them, and place into cold water (cold to avoid them being darkened) o Slice vegetable 1/8” thick, and rinse in warm water for a few seconds o Soak for a minimum of 2 hours in warm water, using 10 times the amount of water to the amount of vegetables (Example: 1 cup of vegetables, 10 cups of water) o Take out and rinse under warm water for a few seconds. o Cook for five minutes, this time using 5 times the amount of water to the amount of vegetables o Can consume right away, or freeze and in a plastic bag, to consume later.

Tips for frozen vegetables such as greens, cauliflower, or mushrooms:

o Thaw/drain vegetables at room temp

o For items, such as frozen kale, mustard, or spinach place in sieve or strainer o Rinse in warm water for a few seconds, then soak for a minimum of two hours in warm water, using 10 times the amount of water to the amount of vegetables (Ex. ½ cup veggies = 5 cups water) o Rinse again under water for a few seconds o Cook in the usual way, but with 5 times amount of water to vegetables

Basic Guide to “Eye-balling” Portion Sizes

Methods like using your hands will improve portion size awareness. However, if within your budget, these items may make determining portions easier.

Methods like using your hands will improve portion size awareness. However, if within your budget, these

Ounce-labeled water bottles and liquid measuring cups can make following a fluid restriction easy!

Methods like using your hands will improve portion size awareness. However, if within your budget, these

Measuring cups varying from ¼ cup to 2 cup sizes and measuring spoons for teaspoon and tablespoon portions can make cooking very

Methods like using your hands will improve portion size awareness. However, if within your budget, these

A Small Scale to determine weights in ounces or grams