Nutrition for Kidney Health: Preventing and Managing Kidney Disease

1. The new Kidney Disease Outcomes Quality Initiative (KDOQI) 2020 guidelines on dietary patterns and food groups include which of the following statements:

a) In adults with CKD 1-5, not on dialysis or post transplantation, with or without dyslipidemia, a Mediterranean Diet may improve lipid profiles
b) In adults with CKD 1-4, prescribing increased fruit and vegetable intake may decrease body weight, blood pressure, and net acid production (NEAP).
c) In adults with CKD 1-4, reducing net acid production (NEAP) through increased dietary intake of fruits and vegetables may reduce the rate of decline of residual kidney function.
d) All of the above

2. The Medical Nutrition Therapy Focal Points for Chronic Kidney Disease include which of the following:

a) Calories
b) Sodium
c) Potassium
d) Phosphorus
e) Protein
f) Supplements
g) All of the above

3. Sodium in the American diet includes which of the following sources

a) Naturally occurring - 14%
b) Added at the table - 6%
c) Added in home cooking/preparation - 5%
d) From other sources life tap water <1%
e) From processed and restaurant foods - 71%
f) All of the above

4. A modification in potassium is appropriate in the presence of hypo/hyperkalemia.

a) True
b) False

5. Conservative Management Goals for patients with CKD include which of the following:

a) Deceleration of loss of kidney function.
b) Symptom management.
c) Comorbidity management.
d) Preservation/optimization of quality of life.
e) Creation of crisis management plan with the patient and caretakers.
f) All of the above

6. The guideline (KDOQI 2020) for calculation of caloric needs for CKD 1-5 patients is generally 25-35 kcal/kg.

a) True
b) False

7. The guideline for calculation of protein needs for adults with CKD 3-5 who are metabolically stable (KDOQI 2020) is 0.55-0.6 g/kg or 0.28-0.43 g/kg + keto acid analogs and for patients with diabetes: 0.6-0.8 g/kg for better glycemic control.

a) True
b) False