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Food For Thought - Newsletter Archives
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Protein Intake and Chronic Kidney Disease (CKD) in the Elderly Resident
Can there be too much protein? It has long been recognized that adequate protein intake is needed throughout the life cycle and a necessary nutrient in tissue building and repair. For residents in long-term care facilities, adequate protein intake is a key component in a positive nitrogen balance that allows for healing of a variety of skin issues—including pressure ulcers, stasis or diabetic ulcers, skin tears, surgical incision sites and bone fractures. Providing adequate nutrients to residents to support the healing process is a key function of the facility nursing and food service departments. CMS looks closely to see that facilities are providing timely/ adequate nutrition for any needed healing to each resident. The National Kidney Foundation (NKF) estimates 1 in 9 adults in the U.S. have some level of kidney function impairment. As kidney function declines with age and frequently further decreased with the various diseases and conditions that we see with the aging (i.e., diabetes, hypertension, frequent UTI’s, proteinuria, among others), we can expect those residents over the age of 70 years in LTC facilities to have a much higher incidence of renal insufficiency than the “1 in 9” estimate. Functions of the kidneys include the elimination of waste products (including urea from the metabolism of protein) from the blood and maintaining a balance between fluids and electrolytes. If the kidneys are not functioning at normal levels, blood urea nitrogen (BUN) levels will be elevated as urea remains in the blood. As well as being an indicator of hydration, BUN and creatinine levels can help identify patients who have impairment in kidney function for the clinician to take appropriate action to address their needs. The NKF has established five (5) stages of CKD to help diagnose and treat renal impairment. Glomerular filtration rate (GFR) is usually accepted as the best overall index of kidney function in health and disease; and, can be estimated with the Cockcroft-Gault equation, using the patient’s age, sex, and serum creatinine levels. A resident with an eGFR of < 60 indicates a mild to moderate renal insufficiency. GFR of 15 or less indicates severe renal insufficiency and is the usual level when dialysis or other treatment is initiated. Research has shown that the progression of renal disease in individuals with mild to moderate renal insufficiency can be halted or delayed with diet and medication. In CKD with GFR’s of 15-59, the NKF recommends 0.6 to 0.8g of protein per kg body weight per day, with at least 60% of high biological value in addition to treating the disease state of HTN or uncontrolled blood sugar levels in diabetes, etc. Blood urea nitrogen levels can be elevated for a wide variety of causes including the side effects of diuretic, cardiac glycoside therapy and antibiotics; infections; sepsis; shock; CHF and fluid restrictions; as well as an impairment in renal function with azotemia (BUN > 50), in addition to dehydration which is frequently the most often considered problem associated with an elevated BUN. With the geriatric patient that has mild to moderate renal insufficiency as indicated by the GFR, a diet very high in protein can put additional stress on renal function and further elevate BUN and creatinine levels due to excess urea nitrogen levels due to the body’s inability to filter out and excrete high levels of ingested protein. When the protein in the diet (85 grams minimum with 58 gms HBV protein in the General diets per Ill. Regs.) is combined with supplemental items such as shakes, 2 cal per cc supplements (that provide an additional 20 gms protein per 8 oz.), super cereal and other fortified products often used, protein powders, supplemental drinks containing primarily Arginine and Glutamine amino acids, as well as other liquid high protein products, its possible that a patient that has some level of renal insufficiency receives well over 2 or 3 grams protein per kg weight—well over the level recommended to help prevent further deterioration of kidney function. In evaluating lab values in patients and providing adequate nutrients to meet their nutritional needs—including needs for anabolism and wound healing, as well as evaluating hydration status, it may be beneficial to consider that ingesting a very high protein diet can be “Too Much” for an elderly patient whose GFR is between 15 and 59 (mL/min/1.73m ). While the residents’ actual intake of the diet and supplements needs to be considered, a more moderate approach to protein supplementation may be more appropriate for these residents. |
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Food For Thought - Newsletter Archives
Previous Newsletter Articles
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January 2009
Nutrition Services for the Healthcare Industry of the Future
The Center for Medicare and Medicaid Services (CMS) has recently released the newly revised nutrition and sanitation regulations and investigative guidelines to surveyors. Slated to become effective September 1, 2008, the intent of F 325 ( previously F…
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September 2009
Identifying the Need for Feeding AssistanceResidents in long-term care are encouraged to maintain their independence and feed themselves whenever possible. There are, however, many reasons why a resident may require feeding assistance. Depending on the severity of the symptoms, from physical problems such as being unable to hold the fork,…
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December 2009
The holidays can be a time of excitement for all of us when we are surrounded by family and friends. Along with great company, the holidays are synonymous with our favorite foods. Below are some tips to avoid increasing your waistline while still enjoying all of your favorite foods!Stay hydrated:…
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March 2009
When In Doubt, Throw It OutAs consultant dietitians, we are asked many questions regarding food spoilage: How long can I keep leftovers in the refrigerator? How long can I keep meat in the freezer? How can I prevent food spoilage? Don’t let spoiled food spoil your business. Read more for…
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October 2008
Nutrition and Aging-The decline in the senses of taste and smell
Nutrition is vitally important for all age groups but is especially a concern for the elderly population. Proper menu planning is critical for providing the essential nutrients that a resident so desperately needs. Older adults…
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June 2010
Production records, standardized recipes and controlled portions minimize waste and lowers food cost. Empower your staff to deliver a quality cost effective menu and meal service by establishing quality standards, conducting employee training, providing the necessary equipment and tools, and implementing a formal written production system. To consistently produce wholesome,…
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July 2009
Summertime Grilling Safety TipsSummertime and outdoor grilling go hand in hand when it comes to the warm months, but a foodborne illness can ruin a perfect picnic or cookout. However, a little bit of planning can prevent a foodborne illness from occurring which happens so often in the warm summer…
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July 2008
Providing a 'Good Meal' Means More Than Filling a Residents Stomach or Maintaining Weight
Introduction Nursing home residents have many special needs, perhaps none more important than nutrition. A person's appearance, mood, resistance to illness and self-esteem can be improved through good general nutrition, the lack of…
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April 2009
How to Cool Food ProperlyLimiting the time food spends in the temperature danger zone (41° F to 140° F) is a way in which facilities can prevent food borne illnesses. Food that will not be used immediately need to be cooled quickly and stored in the refrigerator or freezer. Slow…
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April 2009
HydrationNext to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports…
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