title: Foodservice in a hemodialysis center.
abstract: The renal dietitian has the challenge of planning a renal diet for patients treated with hemodialysis. The diet must be individualized to provide adequate nutrition for maintenance of ideal body weight and provide for the patient's sense of well-being (1). Because eating and drinking during hemodialysis present serious potential health risks (2-4), the renal dietitian needs to counsel the patient and/or other care provider to plan ways that the patient can consume adequate nutrition. The dietitian will need to follow a series of steps to assess, monitor, and provide alternate meal patterns, which may even include the use of commercial supplements.
authors.affiliation: Bio-Medical Applications of Greensboro, Greensboro Kidney Center, North Carolina 27401.
authors.forename: J A
authors.initials: JA
authors.lastname: Domer
mesh_terms: D000554:Ambulatory Care Facilities / Q000458:organization & administration*; D003625:Data Collection; D004045:Dietary Services; D004326:Drinking; D004435:Eating; D006801:Humans; D015337:Multicenter Studies as Topic; D009657:North Carolina; D010349:Patient Compliance; D011050:Policy Making; D006435:Renal Dialysis / Q000592:standards