CHINESE GENERAL HOSPITAL COLLEGES

286 Blumentritt Street, Sta. Cruz Manila

College of Nursing
SY: 2019-2020

Nutrition and Diet Therapy Laboratory

N-1025 NDT lab
MENU PROPOSAL:
For patient with Acute Renal Failure

Breakfast
Main course: Oven Omelet with fresh fruits salad
Beverage: Water
Lunch
Main course: Herbed Chicken with garlic mushroom and Rice
Beverage: Water
Dinner
Main course: Pasta Primavera serve with water melon
Beverage: Water

Dela Paz, Cindy L.

II B- BSN
MS. AUBREY DAYRIT
November 23, 2019

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I. TABLE OF CONTENTS Page

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 II. Introduction about the Chosen Menu and Rationale
Acute kidney failure occurs when your kidneys suddenly become unable to
filter waste products from your blood. When your kidneys lose their filtering ability,
dangerous levels of wastes may accumulate, and your blood's chemical makeup may
get out of balance.
This disease is also called acute renal failure or acute kidney injury develops
rapidly, usually in less than a few days. Acute kidney failure is most common in people
who are already hospitalized, particularly in critically ill people who need intensive care.
(Mayo Clinic, 2019)
Breakfast:
This recipe is not only mouthwatering but are also packed with essential nutrients
that our body needs to help prevent forming diseases most especially for kidney
failure. Oven Omelet is so easy and flavorful, you’re going to love to have breakfast
again. It is inexpensive, easy to prepare and most particularly healthy for our body. I
chose this menu as a breakfast to make my patient have enough calories since for
acute kidney failure, you must have a 3000 kcal for a whole day but small amount of
proteins in their diet. For omelet I'll make sure that the protein should have lower
proteins even though it is not exact to what she need there's always allowances for
every distribution. So it is still right for the condition of my chosen patient. Aside from
this I also prepare a fresh fruits salad to make it balance and to have some sweets
taste. These fruits are good for acute kidney failure, it’s serves as dessert and the
benefits of these are really amazing because these are antioxidants and good source
of different vitamins.
Lunch:
Tender and juicy chicken in the most amazing creamy and delicious garlic
mushroom sauce. This menu would be your favorite as always plus it is very healthy
especially those who have renal failure. Chicken and mushroom will truly taste good.
Mushroom are an excellent source of B vitamins, copper, manganese and selenium.
In addition, they provide a good amount of plant-based protein and dietary fiber it is
also lower in potassium than other ingredients, making them a smart choice for those
following a renal diet (Healthline, 2019). Aside from this the chicken breast serve small
amount since the patient do not recommended to consume a lot of protein. There are
many more ingredients that complete this delicious menu furthermore the oil I used is
olive oil, this is a healthy source of fat and phosphorus-free, making it a great option
for people with kidney disease.
Frequently, people with advanced kidney disease have trouble keeping weight on,
making healthy, high-calorie foods like olive oil important. According to health line the
majority of fat in olive oil is a monounsaturated fat called oleic acid, which has anti-

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inflammatory properties. For making this menu perfect serve it with 1 cup of rice, rice is
good source of carbohydrates.
Dinner:
This easy, fresh, healthy pasta with vegetables is the perfect dinner meal. The
pasta primavera gives the patient full tummy and delicious taste. It is very healthy since
the main ingredient which is the pasta is different from normal noodles that serve from
restaurant or hospitals. For this meal I used Gluten free pasta and the flavor of this dish
comes mainly from the cooked vegetables such as cauliflower and carrots. Cauliflower
is a nutritious vegetable that is high in many nutrients, including vitamin C, vitamin K
and the B vitamin folate. It’s also full of anti-inflammatory compounds like indoles and
an excellent source of fiber (Heathline). All the meal are good choices for patient with
acute renal failure.

III. Client’s Profile:

Sex: Female
Weight: 70 kg
Height: 5’8 or 172.72 cm
Occupation: Head Chef with long working hours
Age: 55 years old
Sleep hours: 6 hours
Food likes: cheese, beef, pork, fruits and vegetables and chocolate
Food Dislike: none
Food Allergies: None

IV. Computation

A. Desirable Body Weight

Weight (lbs) 154 lbs
BMI= x 703 = 2 x703
Height(inchs) (68)
= 23.41(Normal)
Tannhauser
68 x 2.54 = 172.72
172.72cm – 100 cm = 72.72 cm
= 72.72 x 10 % = 7.272

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 = 72.72– 7.272=65.45 kg (DBW in kg)
= 65.45 kg x 2.2 lbs = 143.99lbs (DBW in lbs)

B. BMR (Rule of Thumb) = IBW (in kg) x basal need (per gender) x 24 hrs/day
=65.45 kg x 0.9 kcal/kg/hr x 24 hrs/day
= 1413.72kcal/day
PA = BMR x Types of Activity
= 1413.72 kcal/day x 100%
= 1413.72kcal/day
SDA = (BMR + PA) 10%
= (1413.72 kcal/day + 1413.72 kcal/day) 10%
= 282.74kcal
TER = 1413.72kcal/day+ 1413.72kcal/day + 282.74kcal
TER= 3110.18 or 3150 kcal/day

C. Distribution of Total Energy Requirement (TER) per meal

The dietary prescription of 3150 kcal/day is divided onto 4 categories, namely;
breakfast at 35%, lunch 35% and dinner 25% and snacks at 5%.

Breakfast: 35%
Lunch: 35%
Dinner: 25%
Snack: 5%
Breakfast 3150x 35% = 1102 kcal
Lunch 3150 kcal x 35% =1102 kcal
Dinner 3150kcal x 25% = 787 kcal
Snacks 3150 kcal x 5 % = 157 kcal

Distribution of Total Energy Requirement (TER) in Lunch, Breakfast, Dinner

The distribution of Carbs, Proteins, and fat are over all 100% every meal.
As you can see the carbs are exceed to normal average which is 55 to 70%. It is
because of the condition of the client. She has acute renal failure and for this
disease the client should have at least 3000 kcal a day. However, the protein
content in her food serve a very small amount so that her meal do not make her
condition more dangerous. The carbohydrates are serves larger for energy than the
two which are fats and protein. For the protein, the serving of it is depending from
weight of the client. Since she is 70 kg it would be divided to 0.25 to come up to the
protein needed every meal. The result of this computation is 17 grams per meal of
protein. Additionally according to the book basic nutrition and diet therapy the
general diet management for client who has kidney problems should be very low in
protein which is do not exceeds to 20 grams and for the carbs are relatively high.
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 1. Breakfast
The kcal breakdown for breakfast is 1102 kcal
Breakfast kcal Grams
CHO 74% 815 kcal 203 g
CHON 6% 66 kcal 16 g
FATS 20% 220 kcal 55 g

2. Lunch
The kcal breakdown for lunch is 1102 kcal.
Lunch kcal Grams
CHO 74% 815 kcal 203 g
CHON 6% 66 kcal 16 g
FATS 20% 220 kcal 55 g

3. Dinner
The kcal breakdown for Dinner is 787 kcal
Dinner kcal Grams
CHO 80% 630 kcal 157 g
CHON 5% 39 kcal 10 g
FATS 15% 118 kcal 14 g

V. Meal Plan
A. General Ingredients per Serving

I. Breakfast
Main course: Oven Omelets with fresh fruits salad
Beverage: Water

Ingredients Measurement
Cauliflower, chopped 1 cup
Malunggay 1/2 cup
carrot 1 cup

6
 egg 1 pc
cheese 1/2 cup
Bell pepper diced 1 small cup
Onion Chopped 1/2 cup
Hot sauce 1/2 tsp.
Black pepper 1/2 tsp
Butter 4 tsp.
Fresh Fruit Salad
Water melon 2 slices
Papaya 2 slices
strawberries 6pcs
Mango 4 slices
Honey 6 tbsp.
Boiled corn 1 cup

B. Cooking Procedure and Sample food presentation:

Preheat oven to 350 degrees.
Mix all the ingredients of omelets in a bowl then proceed to the other procedure below.
1. Line muffin tin with foil baking cups and spray with cooking spray
2. Whisk all ingredients in a bowl.
3. Spoon the mixture to fill each baking cup.
4. Bake 20 minutes, or until they feel firm to the touch in the center.
5. Cool 5 minutes on wire rack before eating.
6. Once cold, wrap extras in plastic wrap to store in a freezer-safe bag. You can reheat
them to enjoy later.
For Fresh fruits, cut it into square and mix well with honey and for corn, boiled it with
water for 1 hour or until it cooked. Serve everything and the muffins with butter on top.

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 II. Lunch
Main course: Herbed Chicken with garlic mushroom and Rice
Beverage: Water

Ingredients Measurement
Chicken 1 slice size of fist
Olive oil 2 tbsp.
Low Salt 1/2 tsp.
Fresh rosemary 2 tbsp.
lemon 2 slices
Lemon juice 2 tbsp.
White wine 1/2 cup
Garlic, chopped 2 cloves
Butter 2tbsp
Mushroom 2 cups
Grapes 12pcs
Ube halaya 4 tbsp.
Yogurt ½ cup

Cooking Procedure:
Preheat the oven to 400 degrees.
1. Brush top and bottom of Chicken fillet with olive oil and flavor with seasoning blend
and chopped rosemary.
2. Place seasoned chicken on a piece of aluminum foil.
3. Top with 1 lemon slice, 1 tablespoon of lemon juice, ½ tablespoon of wine.
4. Wrap chicken tightly in the foil packets.
5. Place the foil packets in the oven and bake for 15-20 minutes. Alternate: place foil
packets on hot grill and cook for 10 minutes, flipping once.
6. After frying the with garlic mushroom, place on top of chicken to make it more
delicious and perfect.

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 III. Dinner

Main course: Pasta Primavera serve with side dish watermelon

Beverage: Water

Ingredients Measurement

Macaroni 2 cups

Carrot 1 /2 cup

Cauliflower 1/2 cup

Low-sodium chicken broth 1 cup

All-purpose white flour 2 tbsp.

Whipping cream 10tbsp

Condensed milk 2tbsp

Cheese 3 tbsp.

Watermelon 7 slices

Cooking Procedure:

1. Cook pasta and vegetables in separate pots according to package directions, but
omitting salt. Drain.

2. Pour low-sodium chicken broth in a medium-sized stockpot and heat on low heat.

3. Add flour to broth whisking vigorously to avoid clumps from forming. 

4. Add half and half and garlic powder and stir.

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 5. Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir
occasionally while simmering.  

6. Add cooked vegetables and pasta. Cook until heated through.

7. Sprinkle with Parmesan cheese and serve.

C. T
a
b
l
e
of Kcal Distributions with Vitamins
Dietary prescription: 1102 kcal 203 g 16
g 55 g

Oven Omelettes with fresh fruits salad

No. of #
Food of
CHO CHON Fats
Group Exchang Ingredient Quantity Kcal Vitamins
e
These three
Cauliflower 2 cups ingredients
I. Veg
5 Pepper 2cups - - - - are good
A
Malunggay ½ cup source of
vit. A & C
Good
source of
Onion ½ cup raw dietary
Veg B 2 6 - 32
Carrot ½ cup raw fiber, and
folic acid
and vit. A
Strawberries
4 pieces
II. Papaya
14 (8x7x1 ½ 140 - - 560 antioxidant
Fruits watermelon
cm each)
Mango
III.

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 Milk
Rich in
IV. vitamin C,
1 Boiled corn 1 cup 23 2 - 100
Rice magnesium,
B vitamins
V.
Meat
1pc These two
and Egg
1 slice are good
Fish 2 Cheddar - 16 12 172
(6x3x1 1/2 source of
cheese
cm) protein
Med.
fat
Good
source of
VI. 6 pantothenic
6 Honey 30 - - 120
Sugar tablespoon acid, niacin
and
riboflavin
VII. Good source
4 Butter 4 tsp. - - 20 90 of Vit. D
Fat
1074
Total 199g 18 g 32g
kcal
Allowances +5 +5 +5 +50

Table of Ingredients per Serving in Lunch

Dietary prescription: 1102 kcal 203 g 16 g 55 g

Herbed Chicken with Mushroom and Rice

No. of #
Food of
CHO CHON Fats
Group Exchang Ingredient Quantity Kcal Vitamins
e
I. Veg A - - - -
rich in the B
Veg B 4 Mushroom 2 cups 12 1 - 52
vitamins
contain
vitamin C,
II. beta-
12 Grapes 12 pieces 120 - - 480
Fruits carotene,
powerful
antioxidants
III. Milk Rich in
1 Yogurt ½ cup 12 8 5 125
Low fat vitamin B12
IV. Rice 1 Steamed 1 cup 23 2 - 100 Good
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 source of
energy,
Rice
carbohydrat
es
V. Meat
and
Good
Fish
1 Chicken 1 piece - 8 1 41 source of
protein
Lean
Meat
Good
VI.
4 Ube halaya 2tbsp 20 - - 80 source of
Sugar
energy
Large
Olive oil 2tbsp Amounts of
VII. Fat 6 - - 30 270
Butter 2tbsp Antioxidants
and vit. D
1148
Total 187g 19 g 46 g
kcal
Allowances +5 +5 +5 +50

Table of Ingredients per Serving in Dinner

Dietary prescription: 787 kcal 157 g 10g 14g
Pasta Primavera

No. of #
Food of
CHO CHON Fats
Group Exchang Ingredient Quantity Kcal Vitamins
e
Good
I. Veg A 1 Cauliflower ½ cup - - - - source of
vitamin c
Good
Carrot ½ cup
Veg B 2 6 2 - 32 source of
onion ½ cup
vitamin A
Good
II. 7 small
7 Watermelon 70 - - 280 source of
Fruits slices
vitamin A
III. Milk
Low fat
IV. Rice 2 Macaroni 2 cups 46 4 - 200 Good
source of
carbohydrat
es and

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 protein, and
low in fat
V. Meat
and
-
Fish

Good
source of
VI. Condensed
6 6 tbsp. 30 - - 120 Selenium
Sugar milk
Riboflavin
(B2)
vitamin A,
Whipping choline,
VII. Fat 3 cream
3 tbsp. - - 15 135 calcium, and
phosphorus
767
Total 152 g 6g 15
kcal
Allowances +5 +5 +5 +50

Free Food in all meals:

Lemon Juice - -Good source of vitamin C. Also contain vitamins B5, B6, B1, B2 and
potassium, calcium, copper, and iron
Low-sodium chicken broth- It may protect the joints, and may help fight osteoarthritis
and rich in calcium.
All- purpose flour- very good source of selenium, riboflavin, niacin, and thiamine.
Hot sauce- good source of vitamin A
Black pepper- This food is low in Saturated Fat, and very low in Cholesterol and
Sodium.
Rosemary- good source of iron, calcium, and vitamin B-

VI. Costing (General and per Serving)

Food Item Household Measure in Wholesale Price per
measure grams price serving
Cauliflower 1 ½ cup 190 g ₱70-₱80/kilo 20 pesos
Malunggay ½ cup 15 g ₱10-₱30/kilo 5 pesos
carrot 1 ½ cup 190 g ₱50-₱70/kilo 10 pesos
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egg 1 pc 90 g ₱50 per 10 pcs 5 pesos
cheese 3 ½ tbsp. 40 g ₱90-₱100/pc 15 pesos
Bell pepper 1 small cup 50 g ₱60-₱90/kilo 10 pesos
Onion ½ cup 68 g ₱50-₱60/kilo 2 pesos
Hot sauce ½ tsp. 2g ₱100/bottle 2 pesos
Black pepper ½ tsp. .5 g ₱50/kilo 1 peso
Butter 6 tsp. 36 g ₱120-₱130/pc 30 pesos
Water melon 9 slices 220 g ₱60/kilo 20 pesos
Papaya 2 slices 100 g ₱40/kilo 20 pesos
strawberries 6pcs 250 g ₱150/kilo 50 pesos
Mango 4 slices 230 g ₱100-₱120/kilo 20 pesos
Honey 6 tbsp. 72 g ₱130/bottle 10 pesos
Boiled corn 1 cup 128 g ₱70-₱80/kilo 25 pesos
Chicken 1 slice 250 g ₱150/kilo 50 pesos
Olive oil 2 tbsp. 24 g ₱200/bottle 6 pesos
Low Salt ½ tsp. 3g ₱20-₱30/kilo 5 pesos
rosemary 2 tbsp. 20 g ₱100/kilo 5 pesos
Lemon 2 tbsp. 24 g ₱60-₱80/kilo 10 pesos
White wine ½ cup 34 g ₱400/bottle 75 pesos
Garlic, 2 cloves 5g ₱30-₱40/kilo 2 pesos
Mushroom 2 cups 256 g ₱90-₱100/kilo 50 pesos
Grapes 12pcs 300 g ₱120-₱150/kilo 15 pesos
Ube halaya 4 tbsp. 48 g ₱50-₱60/kilo 10 pesos
Yogurt ½ cup 68 g ₱40 20 pesos
Macaroni 2 cups 256 g ₱80-₱90/kilo 40 pesos
All-purpose flour 2 tbsp. 24 g ₱50-₱60/kilo 5 pesos
Whipping cream 10 tbsp. 100 g ₱60-₱70/kilo 5 pesos

Condensed milk 2 tbsp. 24 g ₱40-₱45/kilo 5 pesos

Low sodium 1 cup 128 g ₱50-₱80/kilo 20 pesos
chicken broth
Steam rice 1 cup 128 g ₱50/kilo 15 pesos
Total ₱ 590.00

VII. Materials and Equipment

•1 Frying Pan
•1 Saucepan
•1 pair of tongs
•1 Chopping board
•2 Kitchen Knife
•1 peeler
•1 Strainer

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 •2 Spatula
•3 Spoon
•3 Fork
•1 large basin
•2 Bowl
•3 Dinner Plate
•2 Drinking Glass
•2 small containers
•Table napkin

References:
https://www.healthline.com/nutrition/best-foods-for-kidneys?
fbclid=IwAR23rjJEL47F0BaeZgsARIYy1r55WCyQX0FHzfqFFRiEDzhFK7KuUPT7_5Y#
section22
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-
answers/high-protein-diets/faq-20058207
https://www.webmd.com/a-to-z-guides/what-is-acute-kidney-failure
Basic Nutrition and Diet Therapy Textbook, second Edition. Maria Lourdes Cruz-
Caudal, RND, MEM.

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