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RENAL FAILURE

List out the foods which contain protein of high Biological value (HBV) and are low in
potassium content. Transfer these food list on a separate sheet, get it checked by your tutor. Later
handover the list to patients with chronic renal failure for his/her dietary guidance.

Foods with HBV and Low in Potassium Content


Food Items Quantity (grams) Protein (grams) Potassium (mg)
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Further Suggestion on Cooking Techniques


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Tutor’s Comments
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Take the brief diet history of an over weight heart patient. Analyse it and prescribe a low
cholesterol diet.
Hospital:.....................................................................................................................
Please tick on one of the two.
a) Indoor Patient b) Out door Patient
Name of the Patient:...................................................................................................
Address: .....................................................................................................................
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Clinic/Deptt.:..............................................................................................................
Diagnosis: ..................................................................................................................
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Age………………. Sex………….. Height…………... ......Weight………………..
Occupation ……………………......Standard Weight ...............................................
Consultant’s Name:………………………….. Hospital No. ……………………
Medical History: ........................................................................................................
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Diet History:...............................................................................................................
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Analysis in the light of the Diet History: ...................................................................
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Now Recommend/prescribe a Days Diet for this Patient


Meal Weight Energy Cholesterol (g) Fat (g)
Break Fast
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Mid-morning Snacks
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Lunch
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Afternoon Snacks
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Dinner
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Bedtime Snacks
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Total Energy Content Total Fat (g)


Total Cholesterol (g)
Further Advice
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Tutor’s Comments
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