Managing Chronic Kidney Disease in Long-term Care
Managing Chronic Kidney Disease in Long-term Care
McKee, J. (2007). Managing Chronic Kidney Disease in Long-term Care. Today's Dietitian. 9(6) 52.
FS
According to the National Kidney and Urologic Diseases Clearinghouse, there are over 20 million Americans over the age of 20 that are affected by Chronic Kidney Disease. As a dietitian, the main goal of slowing the progressing of the disease is by managing the patient's diet to reduce protein intake and monitor blood flow and glomerular filtration rates (GFRs). Because this is a progressive disease, there are five stages of CKD. Stage 1 and 2 are when the kidney disease is relatively unrecognized and unnoticed because there simply are no symptoms. This is when creatinine levels are increased or there is excess protein in the urine. Stage 3 CKD is when there is an experience of uremia, anemia, an apparent high blood pressure, and slight metabolic disorder. The individual may be feeling fatigue, fluid accumulation, decreased urine output, insomnia, and kidney pain. Stage 4 has the same symptomology as step 3, but to a more aggressive degree. There is also an increased complication of nausea, changes in taste, decreased appetite, and neuropathy problems.
Stage 5 is when the patient has reached full kidney failure. This individual has little to no urine output and can experience muscle cramping, changes insulin color, and increased fatigue. Stage 5 CKD deals with extreme GI complications, weight loss, and patient may need to undergo a kidney transplant or begin extensive dialysis treatment. Weight history should be analyzed daily to determine if the resident has had recent weight loss at risk for malnutrition. Chewing and swallowing difficulties if present, should be evaluated by a speech therapy to ensure patient is able to tolerate diet and consume appropriate calories for their care. Fluid restrictions are extremely critical for dialysis facilities. Knowing how much fluid to give to a patient and how much to restrict makes the process much easier for the patient.
McKee, J. (2007). Managing Chronic Kidney Disease in Long-term Care. Today's Dietitian. 9(6) 52.
FS
According to the National Kidney and Urologic Diseases Clearinghouse, there are over 20 million Americans over the age of 20 that are affected by Chronic Kidney Disease. As a dietitian, the main goal of slowing the progressing of the disease is by managing the patient's diet to reduce protein intake and monitor blood flow and glomerular filtration rates (GFRs). Because this is a progressive disease, there are five stages of CKD. Stage 1 and 2 are when the kidney disease is relatively unrecognized and unnoticed because there simply are no symptoms. This is when creatinine levels are increased or there is excess protein in the urine. Stage 3 CKD is when there is an experience of uremia, anemia, an apparent high blood pressure, and slight metabolic disorder. The individual may be feeling fatigue, fluid accumulation, decreased urine output, insomnia, and kidney pain. Stage 4 has the same symptomology as step 3, but to a more aggressive degree. There is also an increased complication of nausea, changes in taste, decreased appetite, and neuropathy problems.
Stage 5 is when the patient has reached full kidney failure. This individual has little to no urine output and can experience muscle cramping, changes insulin color, and increased fatigue. Stage 5 CKD deals with extreme GI complications, weight loss, and patient may need to undergo a kidney transplant or begin extensive dialysis treatment. Weight history should be analyzed daily to determine if the resident has had recent weight loss at risk for malnutrition. Chewing and swallowing difficulties if present, should be evaluated by a speech therapy to ensure patient is able to tolerate diet and consume appropriate calories for their care. Fluid restrictions are extremely critical for dialysis facilities. Knowing how much fluid to give to a patient and how much to restrict makes the process much easier for the patient.
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