Read the case study below and answer the corresponding. Five questions. For reference, please use the textbook:
DeBruyne, L.K., Pinna, K. and Rolfes, S. R. Nutrition for Health and HealthCare (8th edition): Chapter 21 and Chapter 22
Mrs. Kouassi is a 54-year-old African from the Ivory Coast. Although she was diagnosed with hypertension about eleven years ago, it was left untreated. A
year ago, she was seen in the Emergency Department for fatigue, poor appetite, nausea, and vomiting. She complained of shortness of breath, muscle
weakness, and swelling of her lower legs. Her blood pressure reached 220/210. She was hospitalized, diagnosed with end-stage renal disease (ESRD), and
started on hemodialysis. She currently goes to a dialysis center four times a week. She has not been working since she was diagnosed and is receiving
disability. Currently, her parathyroid hormone is elevated.
Mrs. Kouassi is 5 feet 2 inches tall and weighs 131 pounds. When asked about her diet, Mrs. Kouassi states that she tried to follow the prescribed diet, but it
is difficult because she likes to eat African foods such as palm oil and butter, rice, yams, soups, tea, and dishes such as fufu (cooked fine-blended cassava).
She also likes fruits and vegetables, especially when they are combined with other foods, such as in vegetable pizza.
Be detailed and specific with your answers.
- What is the most common cause of chronic kidney disease?
- List four signs and symptoms of chronic kidney disease that Mrs. Kouassi is exhibiting.
- What dietary recommendations are appropriate for Mrs. Kouassi in terms of energy, protein, fat, fluids, sodium, potassium, calcium, and phosphorus?
Refer to Table 22-5 for Dietary Guidelines for Chronic Kidney Disease. (Show all calculations) - How does hemodialysis help to prevent disease progression? Describe the process in detail.
- Describe how diet restrictions change once this patient is started on dialysis? Why?