AAKP Nutrition Counter: A Reference For The Kidney Patient
Included in the pocket-sized brochure are nutritional values for standard portions of more than 300 commonly used foods, as well as menu items from 11 fast food restaurants. The nutritional values include carbohydrates, fat, saturated fat, protein, calorie, sodium, potassium and phosphorus levels – dietary values that must be closely monitored in kidney patients. This 36-page brochure is an excellent guide for kidney patients who wish to develop a proper meal plan.
Na = Sodium in milligrams (mg)
K = Potassium in milligrams (mg)
Phos = Phosphorus in milligrams (mg)
Protein = Protein in grams (g)
Calories = Calories in kilocalories (kcal)
oz = ounce
fl oz = fluid ounce
tps = teaspoon
tbsp = tablespoon
*=data not available (please do NOT read as zero)
Originally edited by Peggy Harum RD, CSR, LD Certified Specialist in Renal Nutrition, Miami, Florida
2005 – Maria Karalis, MBA, RD, LD
2012 – Stacey Phillips, MS, RD
Bowes & Church’s Food Values of Portions Commonly Used, Eighteenth Edition, 2005, Revised by Jean A. T. Pennington PhD, RD & Judith Spungen Douglass MS, RD, published by Lippincott Williams & Wilkins, Baltimore and Philadelphia. 2012 - USDA National Nutrirnt Database.