West Visayas State University

Luna St., La Paz, Iloilo City 5000

Iloilo, Philippines
* Trunkline: (063) (033) 320-0870 to 78 loc. 1313 * Telefax No.: (033) 320-0879
* Website: * Email Address:

Year and Section: 2-D Group Number: ____8_____Medical Condition: Urolithiasis

I. Characteristics and Dietary Management of Disease Condition

Disease Condition Characteristics Dietary Management Rationale of Diet
Urolithiasis Kidney stones are a LOW SODIUM Kidney stones are typically
common cause of blood in  Drinking atleast 12 a painful condition. Diet can
the urine and pain in the  glasses of water daily be an effective tool in
abdomen, flank, or groin.  Drinking citrus juices managing and preventing
The development of this  Eating a calcium rich kidney stones. Staying
stones id related to foods atleast 3 times a hydrated and avoiding
decrease urine volume or day. certain foods that are high
increased excretion of  Limiting intake of in salt in sugar, and pairing
stone forming components animal protein. calcium with oxalate rich
such as calcium, oxalate,  Eating less salt, added foods are important
urate, cystine, xanthine, sugar and products elements of a kidney stone
and phosphate. The stones containing high diet.
form in the urine collecting fructose corn syrup.
area of the kidney may
 Avoid eating or drinking
range in size from tiny to
anything that may
staghorn stone in the size
cause dehydration.
of the renal pelvis itself.

II. Computation of Diet

Food Items Exchanges CHO Protein Fat Total Calories
(g) (g) (g)
Vegetable A
1tsp chopped 0.2 0 0 0.8
fresh thyme
Ground black 1.5 0.2 0.1 5.8
pepper

½ diced sweet 6 0.7 0.1 25.5

onion
2tsp minced 2 0.4 0 9
garlic
2 chopped celery 3 0.6 0.1 13.6
stalks
¼ cup basil 0 0 0 0.1
leaves
3 Carrots 25 0 0 70
Bean sprouts 4 1 0 20
Green pepper 5 1 0 25
½ lb mushroom 2 2 0 15
1 onion 0 0 0 0
1 sayote 6 1 0 25

Vegetable
Cucumber 4 1 0 15
Carrots 10 1 0 41
Fruits
Grapes 17 1 0 67
Apple 14 1 0 52
Orange 12 1 0 47
Banana 23 1 0 89
Orange juice 10 1 0 53
1 cucumber 7.3 1.3 0.2 30
 2 lemons 15 2 0.6 48

Milk
1/3 cup milk 3 2 0 28
¼ cup yoghurt 2 1 1 100

Rice/Bread/Grain
¼ cup rolled oats 13 2 1 75
1 tsp chia seeds 2 1 1 22
Meat
½ kilo Chicken 0 60 5.2 452
breast
1 cup chicken 8.5 6 2.9 86
stock
Fat
2 tbsp Thousand 8 0 6 74
Island dressing
1 tbsp. Unsalted
butter 0 0.1 12 102

1 tbsp olive oil 0 0 9 80

Others
1 tsp oyster 1 0 0 9
sauce
1 tsp soy sauce 1 2 0 10
1 pinch salt 0 0 0 0
1 pinch ground 1 0 0 6
pepper 2 0 0 6

Total 239.8 91.9 41.3 1724.6

*Breakfast, Lunch, Dinner, AM/PM Snacks

III. Meal Distribution

Food Items Breakfast Lunch Dinner
Milk 1/3 cup milk, ¼ cup yogurt 1/3 cup milk
Sugar
Egg
Meat 2 cups Cooked Chicken 1 chicken breast
breast
1 cup chicken stock
Vegetable Ground black pepper 2/3 cups bean sprouts, 1
½ diced sweet onion large green pepper, ½ lbs
2tsp minced garlic mushroom, 1 onion, 1
2 chopped celery stalks sayote, 2 carrots (chopped)
¼ cup basil leaves
¼ cup mint leaves
1 cucumber
1 lemon

Fruits ¼ cup banana, ¼ cup

mango, 1 whole lemon, 1
whole cucumber
Rice/Bread/Grain ¼ cup oats, 1 tsp chia 1 cup plain red rice 1 cup plain red rice
seeds
Fat 1 tbsp. Unsalted butter 1 tbsp olive oil
Others ¼ cup basil leaves, 5 cups
water
 Food Items Morning Snack Afternoon Snack Bedtime Snack
Fruit/vegetable 1 cup grapes 1 ½ cup cucumber
1 medium sized apple 1 cup carrots
1 medium sized orange 1 medium-sized apple,
1 medium sized banana orange, and banana
1 cup grapes

Sugar
Meat
Bread/Noodle
Fat 2 tbsp Thousand Island
dressing
Others

IV. Sample Menu

Menu Breakfast AM Snack Lunch PM Snack Dinner *Bedtime
Snack
Soup Traditional
chicken
vegetable soup
Meat Traditional Chop suey
chicken (chicken
vegetable soup breast)

Vegetable Traditional Chop suey

s chicken (mixed
vegetable soup vegetables)

Rice/Carbs Fruit Oatmeal 1 cup red rice 1 cup Red

Rice
Fruit or Fruit Oatmeal Fruit chops Refreshing Fruit/vegie
Dessert Cucumber and sticks with dip
Lemon Water
Beverage 2 glasses Lemon- 2 glasses 2 glasses 2 glasses 2 glasses
Cucumber water water water` water water