Saint Louis University

School of Nursing

TEACHING CARE PLAN:

Diet for patients with Chronic Kidney Disease

Submitted to: Mam Rosario Agnes Basat

December 4, 2016

Submitted by: Macabontoc, Lavenia P.

I. Description of the Learner

- Patient has Chronic Kidney Disease with Pulmonary Congestion, female and 71 years old. Appears restless and drowsy. Bed bound and needs assistance
in all activities. Observed to be eating bulalo and fish with rice.

II. Learning Need

The patient needs to learn about the proper diet for patients with Chronic Kidney Disease.

III. Learning Style and Readiness

The patient is restless. However, significant is attentive and willing to listen to the lecture.

IV. Learning Diagnosis:

Knowledge Deficit: Nutritional diet for Chronic Kidney Disease

V. Goals and Objectives

Within 15 minutes of health teaching, the patient will become knowledgeable on the nutritional diet for Chronic Kidney Disease.

OBJECTIVES:

COGNITIVE: After 5 minutes of patient teaching, the patient will

- Enumerate at least 3 areas of important types of food that needs to be controlled especially on the right amount.
- Enumerate at least 2 foods to eat and foods to avoid on each important types of food.

PSYCHOMOTOR: After 5 minutes of client teaching, patient or significant other will demonstrate:

- How to prepare foods without salt or any additives on food.

AFFECTIVE: After 5 minutes of client teaching, the client will be aware and give the importance of meal plan.
 Behavioral Learning Topic Outline Teaching Strategies Time Allotment Methods and Method of Evaluation
Objectives And Methods Materials Used

COGNITIVE: ORAL FEEDBACK and WRITTEN

EVALUATION TOOL
After 6 minutes of client
teaching, the client will:

- Enumerate at least 3 areas of
important types of food that
needs to be controlled
especially on the right
amount.
- Enumerate at least 2 foods to
eat and foods to avoid on
each important types of
food.
- Enumerate 2 importance of
restricting of fluid intake
Control and you should have the right One on one discussion 5 minutes Pamphlet - After 5 minutes of client
portion of: teaching, client or significant
other will be able to enumerate
1. Calories
3 areas of important types of
2. Protein food that needs to be
controlled especially on the
Eat Low protein foods:
right amount and will be able
- Bread to enumerate at least 2 foods
- Fruits to eat and foods to avoid on
each important types of food.
- Vegetables

- Pasta and rice

Avoid High protein foods:

- Red meat

- Poultry

- Fish

- Eggs
3. Fat

Use unsaturated fats

- Olive oil

- Peanut oil

- Corn oil

Avoid saturated fats

- Butter

- Lard

- Shortening

- Meats

4. Carbohydrates

5. Potassium

Eat low potassium foods:

- Apples, cranberries, grapes,

pineapples and strawberries

- Cauliflower, onions, peppers,

radishes, lettuce

Avoid high potassium foods:

- Avocados, bananas, melons,

oranges, prunes and raisins

- Beans

AFFECTIVE:
After 5 minutes of client
teaching, the client will be
aware and give the importance
of meal plan.
6. Phosphorous
Eat low phosphorous
- Corn or rice cereals
Avoid high phosphorous
- Whole grain bread
- Nuts and sunflowers seeds
- Oatmeal
Too much fluid can cause high blood
pressure, swelling and heart failure.
Extra fluid can also build up around
your lungs and make it hard to
breathe.
1. Limit sodium to help cut down on
thirst
2. To quench thirst, try rinsing
mouth.
WHY IS AN EATING PLAN
IMPORTANT?
1. It can help control the blood One on one discussion 5 minutes Pamphlet After 5 minutes of client
pressure. Especially when the teaching, client or significant
 food is low in salt and fat. other will be aware and give the
importance of meal plan.
2. High blood pressure may help
prevent kidney disease from
getting worse.

3. Help protect your kidneys

from further damage.

The patient or significant other should

not:

Add salt to food when cooking or

PSYCHOMOTOR: eating

Chooses fresh or frozen vegetables

After 5 minutes of client
teaching, patient or
significant other will
demonstrate:
- How to prepare foods
without salt or any additives
on food.
One on one discussion 5 minutes Pamphlet After 5 minutes of client
instead of canned vegetables.
teaching, client or significant
Avoids processed meats like ham, other will be able to demonstrate
bacon, sausage, and lunch meats on preparing foods without salt
or any additives on food.
Avoids pickled foods
Avoids condiments like soy sauce,
BBQ sauce and ketchup

References:
(2016). Retrieved 3 December 2016, from http://wps.prenhall.com/wps/media/objects/3918/4012970/NursingTools/ch52_HomeCare_1453.pdf
(2016). Retrieved 3 December 2016, from http://www.kidneyfund.org/kidney-disease/chronic-kidney-disease-ckd/kidney-friendly-diet-for-ckd.html?referrer=https://www.google.com.ph/