kalpana balasubramanian, m.s., ashwini wagle, … tool for south asians.pdfdiet and renal disease...
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Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
A Nutrition Education Tool for South Asians with Renal Disease
Kalpana Balasubramanian, M.S., Ashwini Wagle, M.S., R.D., Assistant
Professor & Kathryn Sucher, Sc.D., R.D., Professor
Department of Nutrition and Food Science
San Jose State University
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Diet and Renal Disease
When you have renal disease, diet is an important part of your treatment plan. Your
recommended diet may change over time, depending on how your condition progresses.
Few things that are important to your diet include
1. Getting the right amount of calories and protein
2. Appropriate levels of phosphorus, potassium, sodium and fluids in your diet
3. Staying at a healthy body weight
Calories:
Calories are important to your overall health and well being. Calories are found in all the
foods you eat.
Why is getting the right amount of calories important?
Getting the right amount of calories is important because they
Give your body energy
Help you stay at a healthy weight
Help your body use protein for building muscles and tissues
Because your recommended diet may limit protein, you may also be cutting down on an
important source of calories. As a result, you may need to get extra calories from other
foods.
Proteins:
Protein is found in bones, muscles, skin, organs, blood, hormones and enzymes
Why is getting the right amount of protein important?
Getting the right amount of protein is important to your overall health and how well you
feel. Your body needs protein for
Building muscles
Repairing tissue
Fighting infections
You will need to limit the amount of protein in your diet. This will help decrease wastes
in your blood, helping your kidneys to work better.
Phosphorus:
Phosphorus is a mineral found in your bones. It is essential for
Building strong bones
Keeping other parts of your body healthy
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Why is phosphorus important for you?
Your kidneys may not be able to remove enough phosphorus from your blood. This
causes the level of phosphorus in your blood to become too high. A high blood
phosphorus level may cause a loss of calcium from bones. Your bones may become weak
and break easily.
Phosphate Binders:
Medicines called phosphate binders absorb the excess phosphate in your GI tract and help
maintain serum phosphate levels. Taking a phosphate binder before every meal helps to
maintain serum phosphorus levels if your levels are high.
Potassium:
Potassium is a mineral that controls nerve and muscle function.
Why is Potassium important for you?
Potassium is an important mineral in the blood that
Helps your muscles and heart work properly
Maintains fluid and electrolyte balance
The amount of potassium in the blood is controlled by the kidneys. When the kidneys are
not working, high levels of potassium build up in the blood. This can cause muscle
weakness. Since your heart is a muscle, high potassium levels could cause it to beat
abnormally or stop.
Sodium:
Sodium is a mineral found naturally in foods. It is found in large amounts in table salt and
in foods that have added table salt such as seasonings, most canned foods and some
frozen foods.
Why is Sodium important for you?
Sodium is essential for
Fluid balance
Nerve activity
Muscle contraction
You will need to limit the amount of sodium in your diet, especially if you have high
blood pressure and extra fluid in your body. Everyone needs some sodium. However,
sodium is found naturally in foods and most people eat more sodium than they need.
When kidneys fail, the extra sodium is not removed. With extra sodium in your body, you
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
will feel thirsty and may drink more fluids which could be dangerous for you. The best
way to control thirst is to limit sodium in the diet.
Fluids:
In kidney disease, fluid restriction is essential. Fluid allowance is highly individualized.
Why is Fluid important for you?
Going over your recommended fluid allowance can lead to too much fluid building up in
your body between dialysis treatments. This excess fluid causes
Swelling
High Blood pressure
Fatigue and shortness of breath
Fluid in Lungs
Congestive heart failure
Sources:
National Kidney Foundation: http://www.kidney.org/atoz/pdf/nutri_chronic.pdf
Chronic Kidney Failure- A guide to better living: Mid Atlantic Renal Coalition
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Renal Exchange List
Source:
National Kidney Foundation
Grains/Cereals/Bread
Milk/Yogurt/Cheese
Meat/Protein
Fruits/Fruit Juices
Vegetables
Salt/Sodium
Desserts
6-11 servings each day
½ cup milk or ½ cup yogurt or 1 ounce
cheese each day
8-10 ounces of high protein foods each
day
2-3 servings of low potassium fruits. One
serving = ½ cup or 1 small fruit or ½ cup
of juice
2-3 servings of low potassium vegetables
each day. One serving = ½ cup cooked or
1 cup raw
Use less salt and eat fewer salty foods.
Use herbs, spices and low salt flavor
enhancers in place of salt. Avoid salt
substitutes made with potassium
Depending on your caloric needs, your
Dietitian may recommend high-calorie
desserts. If you are a diabetic, discuss low
carbohydrate dessert choices with your
Dietitian
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Nutrient Recommendations for varying levels of kidney failure
Nutritional
Parameter
Normal
kidney
function
Stages 1-4
chronic
kidney disease
Stage 5
Hemodialysis
Stage 5
Peritoneal
Dialysis
Calories
(Kcal/kg/d)
30-37 30-35 30-35 30-35
Protein
(gm/kg/d)
0.8 0.6-0.75 1.2 1.2
Sodium
(mg/d)
Unrestricted 1000-3000 2000-3000 Highly
individualized,
can range from
2000-4000
Potassium
(mg/d)
Unrestricted Unrestricted
unless serum
level is high
2000-3000 Generally not
restricted,
approximately
3000-4000
Phosphorus
(mg/d)
Unrestricted 10 mg/kg/day 800-1000 800-1000
Fluid (mL/d) Unrestricted Unrestricted 1L/day + daily
urine output
Individualized.
Can range from
2-3 L/day +
daily urine
output
Sources:
Beto, J. A., Bansal,V.K. Medical nutrition therapy in chronic kidney failure: Integrating
clinical practice guidelines. Journal of American Dietetic Association. 2004; 104:404-
409.
Nelms, M., Sucher, K., & Long, S. Nutrition Therapy & Pathophysiology
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Some Suggestions and Tips :
Keep a diary of what you eat each day. Show this to your Dietitian on a regular basis.
Ask your Dietitian which nutrients you need to limit in your diet. Do get help from your
Dietitian in planning your meals.
Be aware of portion size. Always choose small portions.
Learn to read food labels, so you can make healthier food choices.
Watch out for foods that have added table salt such as seasonings, canned foods, most
frozen foods, salty snack foods like chips, restaurant and take out foods.
Herbs, spices, table wine and special vinegar can be used instead of salt to make your
foods flavorful. Try fresh or dried herbs and spices to enhance the flavor of foods.
Limit high salt foods so you will have less thirst.
Drink from small glasses and cups. Drink only when you are thirsty. Reach for cold
beverages. Beverages that are less sweet will quench your thirst. Use sour candy or sugar
free gum to moisten your mouth.
Remember that some foods should be counted as liquids. These include soups, popsicles,
sherbet, ice cream, yogurt, custard and gelatin.
Non-dairy creamers can be used in place of milk in cereals, coffee and many sauces to
lower the amount of phosphorus in your diet.
Choose dry dishes instead of curries and sauces. If you would like to have a dish with
sauce, choose smaller portions.
If you would like to have soups, instead of cream soups and dhal soups, try mulligatawny
soup.
Rice is an excellent choice. Choose plain boiled rather than fried. Plain rotis and naans
are good choices. Avoid rotis and naans with stuffing. Steer away from dishes which are
based on chickpeas.
Many desserts contain milk, milk powder, nuts and dried fruit, so may not be suitable.
Avoid dishes which contain coconut milk and shredded coconut.
Source:
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
National Kidney Foundation
List of Foods
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Low Potassium Foods (< 200 mg/serving)
Breads Cereals / Grains / Pasta
1 Chapathi, 6”diameter
1 Pulka, 6” diameter
1 Makki ki Roti, 6”diameter
1 Roomali Roti, 6”diameter
¼ plain Naan
½ plain Paratha
2 plain Puris, 5”diameter
2 Methi Puris, 5”diameter
1 Bhatura, 6”diameter
¼ plain Kulcha
2 Kakhara
1 plain Dosa, 6”diameter
1 Green Gram Dhal Dosa, 6”diameter
1 Rava Dosa, 6”diameter
1 plain Utthapam, 6”diameter
2 Rava Idlis
2 Rice Idlis
1 Adai, 6”diameter
1 Pessaratu, 6”diameter
4 Pakodas
1 slice White Bread
1 slice Wheat Bread
1 slice Raisin Bread
1 slice Rye Bread
1 small Pau (Dinner Roll)
1 Sweet Bun
½ plain Bagel
½ Egg Bagel
1 medium Pancake
2 Breadsticks, 2”
1 Corn Bread, 2”
½ English Muffin
1 small Croissant
¼ white Pita, 6”diameter
1 medium Sugared Doughnut
½ C Sabudhana Kichidi
½ C plain Poha
½ C Pongal
½ C Rava Upma
½ C plain Rice Upma
½ C Bulgur Upma
½ C Barley, pearled (cooked)
½ C Couscous (cooked)
½ C White Rice (cooked)
½ C Brown Rice (cooked)
½ C Tamarind Rice
½ C Lemon Rice
½ C Egg Fried Rice
½ C Vegetable Pulao
½ C Saffron Rice
½ C Rice Pulao
½ C Shrimp Fried Rice
½ C Rice Vermicelli
½ C Sesame Vermicelli
½ C regular Dalia
½ C Sprouted Wheat
½ C Oatmeal
½ C Corn flakes
½ C Cereal (cooked)
½ C Cream of Wheat (cooked)
1 C Puffed Rice Cereal
1 square Semolina Dhokla
½ C Idiyappam
½ C Lemon Pasta
½ C plain Noodles
1 oz Granola Bar
½ C Macaroni and Cheese
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Low Potassium Foods (< 200 mg/serving)
Vegetables Fruits/ Fruit Juices
½ C Radish (cooked)
½ C Fenugreek leaves (cooked)
½ C Zucchini (cooked)
½ C Carrots (cooked)
½ C French Beans (cooked)
½ C Brinjal (cooked)
½ C Onions (cooked)
½ C Papdi (cooked)
½ C Cauliflower (cooked)
½ C Karela (cooked)
½ C Bell Pepper (cooked)
½ C Turnip (cooked)
½ C Lauki (cooked)
½ C Cabbage (cooked)
½ C Mixed Vegetables (cooked)
½ C Drumstick leaves (cooked)
½ C Okra (cooked)
½ C Tindora (cooked)
½ C Snake Gourd (cooked)
½ C Ridge Gourd (cooked)
1 small Celery stalk (raw)
1 small Apple
10 Cherries
10 Jambu
10 Lychi or Lychees
15 Grapes
1 small Pear
1 small wedge Watermelon
1 small Tangerine
1 small Plum
½ C whole Strawberry
½ C canned Mandarin Oranges, drained
½ C canned Peaches, drained
½ C Raspberry
½ C Blackberry
½ C Blueberry
½ C Cranberry
½ Grapefruit
½ C canned Fruit Cocktail, drained
½ C fresh Pineapple
½ C canned Peaches, drained
½ C Apple sauce
½ C Lemon Juice
½ C Lime Juice
½ C Apple Juice
½ C Grape Juice
½ C Cranberry Juice
½ C Pineapple Juice
2 tbsp Raisins
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Low Potassium Foods (< 200 mg/serving)
Meat/ Protein Nuts/ Seeds
½ C Egg Burji
¼ C Egg Substitute
1 Egg White Omelet
1 Egg White
½ C Chicken Rice Pilaf
½ C Shrimp Fried Rice
1 Soya Kebab
12 Oysters, canned
½ C Tuna Fish, canned, drained
1 Meatball, regular mince
1 oz Kaju (Cashewnuts)
1 oz Roasted Peanuts
1 oz Akroot (Walnuts)
1 oz Pine nuts
1 oz Sunflower seeds
1 oz Sesame seeds
2 tbsp fresh grated coconut
Sweets Snack Foods
1 Kaju Katli
1 Mysore Pak, 1”x1”
1 Son Papdi, 1”x1”
1 Sandesh
1 Milk Peda, 1”x1”
1 Jalebi
1 Petha, 1”x1”
2 small Nankatai
½ C Sooji Halwa
1 Sooji Ladoo
1 small plain Donut
1 small Frosted Cupcake
1 small slice Chocolate cake, 2”x2”
1 small slice Pound cake
1 Homemade Brownie, 2”x2”
1 Cream Puff
1 Popsicle
½ C Sorbet
1 Strawberry Fruit Bar
10 Jelly Beans
4 Hard Candy
1 tbsp Honey
1 tbsp Sugar
1 tbsp Jelly
1 small slice Carrot cake, 2”x2”
1 Chakli / Muruku
1 Papad
2 Bhakarwadis
10 Pani Puris
½ C Plain Chivda
1½ C Popcorn
10 Pretzels
10 Vanilla Wafers
4 Unsalted Crackers
4 Whole wheat crackers
4 Graham Crackers
1 Rice cake
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Low Potassium Foods (<200 mg/serving)
Milk/ Milk Products Beverages
½ C Whole Milk, 3.25%
½ C Skim Milk
½ C Soymilk
½ C Rice Milk unenriched
½ C Plain Yogurt, regular
½ C Buttermilk, plain
1 tbsp Non dairy creamer
1 tbsp Half and Half
1 tbsp Sour cream
1 tbsp Whipping cream
1 oz Cream cheese
1 oz Cottage cheese
1 tbsp Mozzarella cheese, grated
1 tbsp Parmesan cheese, grated
½ C Chai Tea
½ C Coffee
½ C Ginger Ale
½ C Cranberry Juice Cocktail
½ C Lemonade
½ C Apple Cider
½ C Soft drinks
½ C Soda
½ C Colas
½ C Hot Cocoa
Fats Spices / Condiments / Chutneys / Sauces
1 tsp Margarine
1 tsp Mayonnaise (Regular/Light/Fat free)
1 tsp Canola oil
1 tsp Corn oil
1 tsp Safflower oil
1 tsp Sunflower oil
1 tsp Soybean oil
1 tsp Olive oil
1 tsp Peanut oil
1 tsp Coconut oil
1 tsp Ghee
1 tsp Butter
1/8 tsp Garam Masala
1/8 tsp Cinnamon
1/8 tsp Fenugreek seeds
1/8 tsp Fennel seeds
1/8 tsp Mustard seeds
1/8 tsp Garlic
1/8 tsp Ginger
1/8 tsp Cloves
1/8 tsp Ajwain
1/8 tsp Asafoetida
1/8 tsp Red Pepper
1/8 tsp Black Pepper
1/8 tsp Turmeric
1/8 tsp Saffron
1/8 tsp Nutmeg
1/8 tsp Cumin seeds
1 tbsp Tomato chutney
1 tbsp Coconut chutney
1 tbsp Cilantro chutney
1 tbsp Mint chutney
1 tbsp Mango chutney
1 tbsp Salsa
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
1 tbsp Ketchup
1 tsp Low Sodium Pickles
1 tsp Tamarind
High Potassium Foods (>200 mg/serving)
Breads Cereals / Grains / Pasta
½ Aloo Masala Paratha
½ Masala Paratha
½ Paneer Paratha
½ Onion Paratha
1 Mughlai Roti, 6”diameter
1 Khasta Roti, 6”diameter
1 Missi Roti, 6”diameter
1 Tandoori Roti, 6”diameter
1 Masala Dosa, 6”diameter
1 Tomato Utthappam, 6”diameter
1 Chilli Cheese Utthappam, 6”diameter
1 Pepper Adai, 6”diameter
1 Besan Cheela
1 C Muesli
1 C Raggi porridge
½ C Sprouted Moong Dalia
½ C Moong Missal
½ C Dhansak
½ C plain Kichidi
½ C Moong dhal Kichidi
½ C Curd Rice
½ C Tomato Rice
½ C Bisebelabath
½ C Mutter Paneer Pulao
½ C Lamb Biriyani
½ C Vegetable Dum Biriyani
½ C Chicken Dum Biriyani
½ C Cheese Ravioli
Pulses / Dhals / Legumes Vegetables
½ C Rasam
½ C Sambhar
½ C Kesari Dhal (cooked)
½ C Toor Dhal (cooked)
½ C Masoor Dhal (cooked)
½ C Mung Dhal (cooked)
½ C Channa Dhal (cooked)
½ C Tomato & Onion Dhal (cooked)
½ C Dhal Fry
½ C Dhal Makhani
½ C Chole
½ C Pindi Chole Masala
½ C Rajma
½ C Black Eyed Peas
½ C Beans (Lima/Navy/Pinto)
½ C Black Gram Dhal (cooked)
½ C Soybeans
½ C Matki Usal
½ C Moong Missal
½ C Beetroot (cooked)
½ C Peas (cooked)
½ C Yellow Corn (cooked)
½ C White Corn (cooked)
½ C Broad beans (cooked)
½ C Spinach (cooked)
½ C Pumpkin (cooked)
½ C Potato (cooked)
½ C Sweet Potato (cooked)
½ C Colacasia (Taro)(cooked)
½ C Yam (cooked)
½ C Drumsticks (cooked)
½ C Broccoli (cooked)
½ C Brussels sprouts (cooked)
½ C Green Plantain (cooked)
½ C Mashed Potato (cooked)
½ C Palak Paneer
½ C Paneer Jalfrezi
½ C Malai Kofta
1 C Carrots (raw)
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
1 C Tomato (raw)
½ C Mushrooms (cooked)
High Potassium Foods (>200 mg/serving)
Fruits / Fruit Juices Meat / Protein
1 small Banana
1 small Nectarine
1 small Kiwi
1 small Mango
1 small Orange
1 small Chickoo
1 small Custard Apple
1 small Guava
½ C Butter Chicken
½ C Chicken Tikka Masala
½ C Chicken Korma
½ C Indian Fish Curry
½ C Fish Stew
½ C Shrimp Curry
½ C Lamb Kofta Curry
½ C Pork Curry
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Nuts/ Seeds Fats
1 oz Pistachio
1 oz Pumpkin seeds
1 oz Almonds
1 C Fresh Coconut meat, raw
2 tbsp Peanut butter
2 tbsp Almond butter
High Potassium Foods (>200 mg/serving)
Sweets Snack Foods
1 Besan Ladoo
1 Boondi Ladoo
1 Puran Poli
1 Peanut Chikki
1 Chocolate Burfi, 1”x1”
1 Coconut Burfi, 1”x1”
1 Pista Burfi, 1”x1”
2 Vegetable Cutlets
2 Alu Vadi
4 Paneer Pakodas
4 Fish Pakodas
4 Muthias
1 Vada Pav
1 Vegetable Puff
½ C dried Prunes
½ C dried Apricots
½ C Cantaloupe cubes
½ C Honey dew melon cubes
½ whole Papaya
½ C Jackfruit
½ C dried Fruits
½ C Pomegranate
5 dried Figs
5 whole Dates
½ C Grapefruit juice
½ C Tomato juice
½ C Mango juice
½ C Prune juice
½ C Papaya Juice
½ C Apricot juice
½ C Carrot Juice
½ C V-8 Juice
½ C Kheema (Mutton/ Lamb/ Beef)
½ C Mutton Korma
½ Tandoori Chicken
½ Chicken Fry
½ Grilled Chicken
2 Chicken Nuggets
2 Chicken Egg Rolls
2 Vegetable Egg Rolls
1 Medium Fish Fillet
1 Medium Fish Tikka
2 Curried Lamb Chops
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
1 Ghujia
1 Gulab jamun
1 Rasgulla
1 Rasmalai
2 small Appam
2 small Malpuas
2 small Modak
½ C Carrot Halwa
½ C Badam Halwa
½ C Banana Halwa
½ C Dry fruit Halwa
½ C Moong dhal Halwa
½ C Sweet Pongal
½ C Phirni
½ C Kheer / Payasam
½ C Badam Kheer
¾ C Rabadi
¾ C Basundi
½ C Lemon Souffle
½ C Vanilla Pudding
½ C Caramel Pudding
½ C Banana bread pudding
½ C Mango pudding
½ C Date & Bread pudding
½ C Jaggery
1 tbsp Molasses
1 Egg Puff
1 Samosa
1 Bonda
1 Dhal Kachori
1 Vegetable Kachori
1 Urad Dhal Vada
1 Medhu Vada
1 Dahi Vada
1 square Besan Dokhla, 2”x2”
6 Khandvi
½ C Fried Masala Chivda
½ C roasted Masala Peanuts
1 oz Potato Chips
1 oz Tapioca Chips
1 oz Masala Chips
1 oz Fried Banana Chips
1 small French Fries
4 All purpose Flour Biscuit
High Potassium Foods (>200 mg/serving)
Milk/ Milk Products Spices / Condiments / Chutneys / Sauces
½ C Chocolate Milk
½ C Ovaltine Milk
½ C Boost Milk
½ C Bournvita Milk
½ C Complan Milk
½ C Horlicks Milk
½ C Badam Milk
½ C Marinara Sauce
½ C Spaghetti Sauce
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
½ C Kesar badam Milk
½ C Rose Milk
½ C Sweetened Condensed milk
½ C Fruit Milk shakes
½ C Masala Chai
½ C Thandai
½ C Kulfi
½ C Falooda
½ C Ice cream
½ C Custard
½ C Pudding
½ C Sweet Lassi
½ C Mango Lassi
½ C Chaas
½ C Fruit Yogurt
½ C Raita
½ C Shrikand
½ C Cream Soup
1 oz Khoa
1 oz Paneer
1 oz Tofu
1 oz Chenna
Low Phosphorus Foods (<110 mg/serving)
Breads Cereals / Grains / Pasta
1 Chapathi, 6”diameter
1 Roomali Roti, 6’diameter
1 Pulka, 6”diameter
¼ plain Naan
½ plain Paratha
2 plain Puris, 5”diameter
1 plain Dosa, 6”diameter
½ C Sabudhana Kichidi
½ C plain Poha
½ C Rice Upma
½ C Bulgur Upma
½ C Barley, pearled (cooked)
½ C Couscous (cooked)
½ C White Rice(cooked)
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
1 plain Utthappam, 6”diameter
2 Rava Idlis
2 Rice Idlis
4 Pakodas
1 slice White Bread
1 slice Wheat Bread
1 small Pau (Dinner Roll)
½ Bagel
1 medium Pancake
2 Breadsticks, 2”
1 Corn Bread, 2”
1 slice Pumpkin Bread
½ English Muffin
1 small Croissant
¼ white Pita, 6”diameter
1 medium Sugared Doughnut
½ C Brown Rice (cooked)
½ C Lemon Rice
½ C Vegetable Pulao
½ C Saffron Rice
½ C Rice Pulao
½ C Shrimp Fried Rice
½ C Rice Vermicelli
½ C Sesame Vermicelli
½ C Oatmeal
½ C Corn flakes
½ C Cereal (cooked)
½ C Cream of Wheat (cooked)
1 C Puffed Rice Cereal
½ C Idiyappam
½ C Lemon Pasta
½ C Plain Noodles
Vegetables Fruits / Fruit Juices
½ C Green Beans (cooked)
½ C Beetroot (cooked)
½ C Potato (cooked)
½ C Suran (cooked)
½ C Drumstick leaves (cooked)
½ C Karela (cooked)
½ C Brinjal (cooked)
½ C Cauliflower (cooked)
½ C Coriander leaves (cooked)
½ C Chayote squash (cooked)
½ C Tindora (cooked)
½ C Okra (cooked)
½ C Snake gourd (cooked)
½ C Spinach (cooked)
½ C Mushrooms (cooked)
1 small Pear
1 small Apple
½ C Applesauce
1 small Grapefruit
1 small Guava
1 small Lemon
½ C dried Prunes
1 small wedge Watermelon
½ C Fruit Salad
½ C canned Peaches, drained
½ C dried Apricots
½ C Blackberry
½ C Blueberry
½ C canned Mandarin Oranges, drained
Low Phosphorus Foods (<110 mg/serving)
Vegetables Fruits / Fruit Juices
½ C Onions (cooked)
½ C Cabbage (cooked)
½ C Pumpkin (cooked)
½ C Green Plantain (cooked)
½ C Methi leaves (cooked)
½ C Capsicum (cooked)
½ C Cranberry
½ C Fresh Pineapple
½ C Apple juice
½ C Grape juice
½ C Strawberry juice
1 small Banana
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
½ C Green Mango (cooked)
½ C Broccoli (cooked)
½ C Zucchini Stir fry (cooked)
½ C Stir fry Vegetables (cooked)
½ C Spicy Bell pepper medley (cooked)
1 C Tomato (raw)
1 small Celery stalk (raw)
1 C Carrot (raw)
1 C Cucumber (raw)
1 C Alfalfa sprouts (raw)
Meat / Protein Nuts / Seeds
½ C Egg Burji
¼ C Egg Substitute
1 Egg White
½ C Chicken Noodle soup
½ C Chicken and Vegetable soup
½ C Shrimp Fried Rice
½ C Chicken Rice Pilaf
1 C Fresh Coconut meat, raw
2 Tbsp Fresh Grated Coconut
½ C cooked Peanuts
1 oz Akroot (Walnuts)
Sweets Snack Foods
1 Sooji Ladoo
½ C Sweet Vermicelli
1 slice Pound cake, 2”x2”
1 slice Carrot cake, 2”x2”
1 Homemade Brownie, 2”x2”
½ Fruit Ice Bar
1 medium Popsicle
½ C Sorbet
4 Hard Candy
10 Jelly Beans
½ C Jaggery
½ C Jello
1tbsp Honey
1 tbsp Sugar
2 Vegetable Cutlets
10 Pani puris
1 Papad
10 Pretzels
10 Vanilla Wafers
4 Unsalted Crackers
4 Whole wheat crackers
4 Graham Crackers
1 oz Potato Chips
½ C plain Chivda
1½ C Popcorn
Low Phosphorus Foods (<110mg/serving)
Milk / Milk Products Beverages
½ C Chai Tea
½ C Coffee
½ C Soymilk
½ C Hot Cocoa
½ C Rice Milk unenriched
½ C Sherbet
½ C Homemade Lemonade
½ C Lemon Soda
½ C Sugarcane juice
½ C Nariyal Pani (Coconut water)
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
1 tbsp Non Dairy creamer
1 tbsp Half and Half
1 tbsp Sour cream
1 tbsp Whipping cream
1 oz Cream cheese
1 oz Cottage cheese
1 tbsp Mozzarella cheese, grated
1 tbsp Parmesan cheese, grated
½ C Ginger Ale
½ C Soda
½ C Colas
½ C Hot Cocoa
Fats Spices / Condiments / Chutneys / Sauces
1 tsp Margarine
1 tsp Mayonnaise (Regular/Light/Fat free)
1 tsp Canola oil
1 tsp Corn oil
1 tsp Safflower oil
1 tsp Sunflower oil
1 tsp Soybean oil
1 tsp Olive oil
1 tsp Peanut oil
1 tsp Butter
1 tsp Ghee
1 tsp Coconut oil
1/8 tsp Garam Masala
1/8 tsp Cinnamon
1/8 tsp Fenugreek seeds
1/8 tsp Fennel seeds
1/8 tsp Mustard seeds
1/8 tsp Garlic
1/8 tsp Ginger
1/8 tsp Cloves
1/8 tsp Ajwain
1/8 tsp Asafoetida
1/8 tsp Red Pepper
1/8 tsp Black Pepper
1/8 tsp Turmeric
1/8 tsp Saffron
1/8 tsp Nutmeg
1/8 tsp Cumin seeds
1 tsp Tamarind
1 tbsp Cilantro chutney
1 tbsp Mango chutney
1 tbsp Ketchup
½ C Marinara sauce
½ C Spaghetti sauce
High Phosphorus Foods (>110 mg/serving)
Breads Cereals / Grains / Pasta
½ Aloo Masala Paratha
½ Paneer Paratha
½ Roghani Paratha
½ Masala Paratha
1 C Muesli
1 C Raagi porridge
½ C Biriyani
½ C Regular Dalia
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
¼ Masala Kulcha
1 Missi Roti, 6”diameter
1 Bajra Roti, 6”diameter
1 Jowar Roti, 6”diameter
2 Urad Dhal Puris, 5”diameter
1 Bhatura, 6”diameter
2 Khakras
1 Paneer Dosa, 6”diameter
1 Chilli Cheese Utthappam, 6”diameter
1 Besan Cheela
1 Onion Adai, 6”diameter
1 Pepper Adai, 6”diameter
1 medium slice Cheese Pizza
1 small Oat Bran Muffin
1 Buttermilk Waffle
2 oz Whole Wheat Atta
2 oz Besan
1 oz Soy Flour
1 Sweet Bun
½ C Vegetable Dalia
½ C Curd Rice
½ C Bisebelabath
½ C Plain Kichidi
½ C Moong dhal Kichidi
½ C Dhansak
½ C Mutter Paneer Pulao
½ C Sprouted Wheat
½ C Macaroni and Cheese
½ C Whole Wheat Ravioli
½ C Cheese Ravioli
1 oz Granola Bar
High Phosphorus Foods (>110 mg/serving)
Pulses / Legumes/ Dhals Vegetables
½ C Rasam
½ C Sambhar
½ C Kesari dhal (cooked)
½ C Toor Dhal (cooked)
½ C Mung Dhal (cooked)
½ C Channa Dhal (cooked)
½ C Tomato & Onion Dhal (cooked)
½ C Dhal Fry
½ C Dhal Makhani
½ C Chole
½ C Rajma
½ C Black Eyed Peas
½ C Beans (Lima/Navy/Pinto)
½ C Black Gram Dhal (cooked)
½ C Soybeans
½ C Matki Usal
½ C Moong Missal
½ C Besan Kadi
½ C Malai Kofta
½ C Coconut Stew
½ C Aviyal
½ C Patra
½ C Vegetable Kurma
½ C Undhiyu
½ C Palak Paneer
½ C Paneer Jal Frizzi
½ C Colacasia leaves Curry (cooked)
½ C Colacasia (cooked)
½ C Broad Beans (cooked)
½ C Water Chestnuts
1 Yellow Corn
Fruits / Fruit Juices Meat / Protein
½ C Dry Fruits
1 Cheese Omelet
½ Grilled Chicken
2 Chicken Nuggets
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
High Phosphorus Foods (>110 mg/serving)
Sweets Snack Foods
½ C Phirni
½ C Kheer / Payasam
¼ C Shakarpara
1 All purpose Flour Biscuit
1 medium Fish Tikka
1 Soy Kebab
½ C Pork Curry
½ C Kheema (Mutton/Lamb/Beef)
½ C Chicken Curry
12 Oysters, canned
½ C Tuna Fish, canned, drained
1 Meatball, regular mince
Sweets Snack Foods
1 Besan Ladoo
1 Boondi Ladoo
1 Puran Poli
1 Peanut Chikki
1 Chocolate Burfi, 1”x1”
1 Coconut Burfi, 1”x1”
1 Pista Burfi, 1”x1”
1 Ghujia
1 Gulab jamun
1 Rasgulla
1 Rasmalai
1 Jalebi
1 Kaju Katli
1 Mohanthal, 1”x1”
1 Son Papdi, 1”x1”
2 small Appam
2 small Malpuas
2 small Modak
½ C Carrot Halwa
½ C Badam Halwa
½ C Banana Halwa
½ C Dry fruit Halwa
½ C Moong dhal Halwa
½ C Sweet Pongal
2 Vegetable Cutlets
2 Alu Vadi
4 Paneer Pakodas
4 Fish Pakodas
4 Muthias
1 Vada Pav
1 Vegetable Puff
1 Egg Puff
1 Samosa
1 Bonda
1 Dhal Kachori
1 Vegetable Kachori
1 Urad Dhal Vada
1 Medhu Vada
1 Dahi Vada
1 square Besan Dokhla, 2”x2”
6 Khandvi
½ C Fried Masala Chivda
½ C roasted Masala Peanuts
1 oz Potato Chips
1 oz Tapioca Chips
1 oz Masala Chips
1 oz Fried Banana Chips
1 small French Fries
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
½ C Badam Kheer
¾ C Rabadi
¾ C Basundi
½ C Lemon Souffle
½ C Vanilla Pudding
½ C Banana bread Pudding
½ C Mango Pudding
½ C Caramel Pudding
½ C Date & Bread Pudding
1 Cream Puff
1 slice Chocolate cake
½ C Jaggery
1 tbsp Molasses
Milk / Milk Products Nuts / Seeds
½ C Whole Milk, 3.25%
½ C Skim Milk
½ C Chocolate Milk
½ C Ovaltine Milk
½ C Boost Milk
½ C Bournvita Milk
½ C Complan Milk
½ C Horlicks Milk
½ C Badam Milk
½ C Kesar badam Milk
½ C Rose Milk
½ C Sweetened Condensed milk
½ C Fruit Milk shakes
½ C Masala Chai
½ C Thandai
½ C Kulfi
½ C Falooda
½ C Ice cream
½ C Custard
½ C Pudding
½ C Sweet Lassi
½ C Mango Lassi
½ C Chaas
1 oz Pistachio
1 oz Pine nuts
1 oz Pumpkin seeds
1 oz Almonds
1 oz Kaju (Cashewnuts)
1 oz Roasted Peanuts
1 oz Akroot (Walnuts)
1 oz Sunflower seeds
1 oz Sesame seeds
High Phosphorus Foods (>110 mg/serving)
Milk / Milk Products Fats
½ C Buttermilk, plain 1 tbsp Peanut Butter
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
½ C plain Yogurt, regular
½ C Fruit Yogurt
½ C Raita
½ C Shrikand
½ C Cream Soup
1 oz Khoa
1 oz Paneer
1 oz Chenna
1 oz Tofu
Resources:
1. Gopalan C, Rama Sastri BV, Balasubramanian SC. Nutritive Value of Indian foods.
Hyderabad, India: National Institute of Nutrition, Indian Council of Medical Research.
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
1971.
2. Self NutritionData: Know what you eat: http://nutritiondata.self.com. 2009.
3. Nelms, M., Sucher, K., & Long, S. Nutrition Therapy & Pathophysiology.
4. Spices Board India. Nutritive value of Indian spices:
http://www.indianspices.com.2010
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Sample Meal Plans
Sample Menu (40g protein)
Meal Food Choices
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Approximate Nutrition Analysis:
Calories: 2021; Protein: 40.65g (8% of calories); Carbohydrate: 340g (67% of calories);
Fat: 57g (25% of calories); Phosphorus: 685mg; Potassium: 2407mg; Sodium: 1683mg;
Fluid: 1.2L.
Breakfast
½ C Chai Tea
2 Semolina Idlis
½ C Rava Upma
1 tbsp Coconut chutney
1 small Apple
Mid Morning Snack 5 Pretzels
1 Sooji Ladoo
Lunch ½ C Low Sodium Chicken Noodle Soup
1 Chapathi
½ C Rice
½ C Dhal Makhni
1 C plain Cucumber Salad
½ C Cauliflower Subji
Afternoon Snack 2 Shortbread Cookies
½ Pear
½ C Ginger Ale
Dinner ¼ plain Naan
½ C Chicken Pulao
½ C plain Dhal
½ C Okra Subji
1 Papad
Snack ½ C plain Chivda
1 small Banana
Menu Food Choices
Breakfast
½ C Coffee
1 tbsp Non dairy creamer
Copyright © 2011 Department of Nutrition and Food Science, SJSU All Rights Reserved
Sample Menu (80g protein)
Approximate Nutrition Analysis:
Calories: 2396; Protein: 80.2g (14% of calories); Carbohydrate: 325g (54% of calories);
Fat: 85g (32% of calories); Phosphorus: 968mg; Potassium: 2836mg; Sodium: 2400mg;
Fluid: 1.1L.
1 tsp Sugar
1 Egg White Omelet
1 slice White bread with 1 tablespoon
Margarine
1 small Orange
Mid Morning Snack ½ C Sabudhana Kichidi
1 C whole Strawberries
Lunch ½ C Mulligatawny Soup
½ plain Paratha
2 pc Dokhla
½ C Shrimp Fried Rice
½ C Chole
1 C plain Cucumber Salad
Afternoon Snack 2 Vegetable Cutlets
4 Pakodas
½ C Lemonade
Dinner 2 plain Pooris
½ C Chicken Tikka Masala
½ C Vegetable Biriyani
½ C Lauki Subji
Snack ½ C drained Fruit Cocktail