1. Principles of dietary treatment

1. Supply high-quality protein: The minimum protein requirement for uremic patients is 0.5 g/kg of body weight per day, of which high-quality protein accounts for more than 50%. Only in this way can the physiological functions of various organs of the body be maintained. When the patient's renal function is in the early or middle stage of damage, that is, when the glomerular filtration rate (GFR) is >25 ml/min or so, a protein intake of about 0.6 grams per kilogram of body weight per day is more appropriate, and calories must be supplemented.

In recent years, some people have advocated supplementing essential amino acid preparations or α-keto acid amino acid preparations. However, the price of such preparations is relatively high, which limits their scope of use. In a low-protein diet, high-quality protein should be the main component, such as milk, eggs, fish and lean meats, and the heat energy in the diet must be sufficient. At least 35 kcal per kilogram of body weight. In order to improve the quality of high-quality protein and reduce the amount of plant protein in the diet, wheat starch is often used clinically as the main source of heat energy. Corn starch and potato starch can also be used instead of rice and flour. Because starch contains low plant protein, it contains 0.4 to 0.6 grams of plant protein per 100 grams, while the plant protein in flour contains 6 to 10 grams per 100 grams. Clinically, the reduced plant protein is supplemented with animal protein such as eggs, milk, lean meat, etc., to meet the physiological needs of the body. This can meet the thermal energy needs, and on the other hand, it can also correct abnormal amino acid metabolism in the body.

In addition to starch, foods with high calorie content and low protein can also be used as the main source of heat energy in the diet, such as potatoes, yams, taro, sweet potatoes, lotus roots, pumpkins, vermicelli, water chestnuts, lotus root starch, and water chestnuts. Flour, water chestnut flour, dough, etc. Foods containing high levels of non-essential amino acids should be limited, such as dried beans, soy products, hard fruits and cereals, etc.

2. Low salt and low sodium: Patients with chronic renal failure combined with hypertension and edema should limit sodium salt and sodium-rich foods, and use salt-free meals when necessary. When using diuretics or accompanied by vomiting or diarrhea, sodium salt should not be restricted, but sodium salt should be consumed in an appropriate amount according to the specific situation.

3. When chronic renal failure has high blood potassium, potassium-containing foods should be limited, fruit juices should be avoided, and vegetables and fruits should be carefully selected.

4. Provide a high-calcium and low-phosphorus diet: In some patients with chronic renal failure, there may be an increase in blood phosphorus and a decrease in blood calcium, thus inducing osteoporosis. An ideal diet should be high in calcium and low in phosphorus. Foods rich in calcium include milk, green leafy vegetables, sesame paste, etc. When cooking fish and lean meat, boil them in water and then stir-fry them to reduce the phosphorus content of the fish and meat.

5. Maintain water balance: Water balance is very important in patients with chronic renal failure. The amount of liquid input should be determined based on the discharge amount. Be sure to replenish fluids under the guidance of a doctor to prevent excessive water intake, obstruction of drainage, and aggravation of edema.

6. Vitamin supplements: Vitamin preparations must be supplemented in chronic renal failure. Because patients with chronic renal failure often suffer from maldigestion and absorption, supplementing vitamins with food can no longer meet the body's metabolic needs. 2. Examples of one-day recipes (1)

Breakfast: sweet milk (250 grams of milk, 10 grams of sugar), wheat starch biscuits (50 grams of wheat starch, 10 grams of sugar)

Lunch: Wheat starch steamed dumplings (25g lean meat, 100g celery, 50g wheat starch), tomato soup (50g tomatoes, 10g vermicelli)

Snack: 200g apple

Dinner: fried eggs (50 grams of eggs), baked wheat starch sugar cake (100 grams of wheat starch, 15 grams of sugar), mixed cucumbers (150 grams of cucumbers)

30 grams of cooking oil for the whole day , less than 3 grams of salt.

Recipe (2)

Breakfast: sweet milk (200 grams of milk, 10 grams of sugar), steamed wheat starch cake (50 grams of wheat starch, 10 grams of sugar)

Lunch: fried tomatoes Eggs (100 grams of tomatoes, 1 egg), fried rape (100 grams of rape), steamed rice (100 grams of rice), wheat starch green onion cake (50 grams of wheat starch)

Snack: Yali 250 Gram

Dinner: baked wheat starch pie (25 grams of lean meat, 150 grams of cabbage, 50 grams of wheat starch), boiled radish slice soup (100 grams of radish, 10 grams of vermicelli)

30 grams of cooking oil and less than 3 grams of salt throughout the day. Recipe (3)

Breakfast: sweet milk (250 grams of milk, 10 grams of sugar), fried wheat starch mashed potato cake (50 grams of wheat starch, 50 grams of potatoes)

Lunch: Sliced ??meat and cauliflower (50 grams of lean meat slices, 100 grams of cauliflower, 50 grams of carrots), fried spinach (100 grams of spinach), steamed rice (100 grams of rice)

Snack: 250 grams of peach

< p> Dinner: Braised wheat starch noodles (150 grams of wheat starch), fried tomatoes with eggs (1 egg, 100 grams of tomatoes, 50 grams of spinach, 3 grams of fungus), shredded sweet and sour lettuce (100 grams of lettuce), cucumber slice soup (50 grams of cucumber)

30 grams of cooking oil and less than 3 grams of salt throughout the day.