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Clinical Hub,Patient Education,Health and Nutrition Facts For You,Nutrition

Transplant: Nutrition for Kidney Donation (544)

Transplant: Nutrition for Kidney Donation (544) - Clinical Hub, Patient Education, Health and Nutrition Facts For You, Nutrition

544

Nutrition for Kidney Donation
You need to choose healthy eating habits
and lifestyle choices that promote kidney
health, before and after you donate.

Diabetes and hypertension are the two main
causes of kidney disease. You can prevent
both of these if you keep a healthy weight
and eat a diet low in salt and fat.

If you smoke, STOP! Find a program to help
you quit smoking.

A Healthy Kidney Diet:
ξ Eat a diet rich in fruits and
vegetables
ξ Eat a diet low in salt
ξ Exercise often and make active
lifestyle choices
ξ Maintain a healthy body weight
ξ Avoid fad diets that are high protein
diets

To reduce cholesterol and LDL:
ξ Do not overeat animal products.
These have cholesterol in them.
ξ Eat a diet rich in fruits and
vegetables. These foods help lower
cholesterol.
ξ Keep a healthy body weight and
exercise often.
To reduce triglyceride levels:
ξ Control your weight
ξ Exercise
ξ Quit smoking,
ξ Avoid alcohol
ξ Follow a diet low in carbohydrates,
saturated fats, trans fats and
cholesterol

To increase HDL:
ξ Exercise often
ξ Quit smoking
ξ Control your weight
ξ Eat foods rich in monounsaturated
and omega 3 fat

Remember:
ξ High cholesterol alone will not
prevent you from donating a kidney.
You still should treat it through diet,
exercise and medicine as needed.
ξ To avoid heart disease, make sure
you keep normal lipid levels before
and after you donate.
Your Body Weight
Height:
Weight:
Body Mass Index (BMI):
Body mass index (BMI) is a measure
of body fat based on height and
weight that applies to adult men and
women.
BMI Categories
Underweight = <18.5
Normal weight = 18.5–24.9
Overweight = 25–29.9
Obesity = BMI of 30 or greater

Desired BMI < 28.0

Visit http://www.choosemyplate.gov/myplate/index.aspx. You will learn how much and what
you should eat to maintain a healthy body weight. Get a diet plan just for you or use the menu
planner – FREE!
Visit http://www.nhlbisupport.com/bmi. You can see if your current weight and height are
associated with increased risk of chronic diseases. If so, link to ‘Aim for a Healthy Weight.’

Your Diabetes Risk
Results Goal
Fasting Blood Glucose < 100 mg/dL
Hemoglobin A1c < 6.0 %

Your Heart Health
Fasting Lipid Profile Results Goal
Cholesterol
ξ The body needs cholesterol to function
normally.
ξ The higher the blood cholesterol level,
the greater the chances of getting heart
disease.

Desirable: < 200 mg/dL
Borderline: 200–239 mg/dL
High Risk: > 240 mg/dL
Triglycerides
ξ Triglycerides are another type of fat
found in the blood and in food.
ξ Triglycerides are produced in the liver.
ξ When you drink alcohol or take in more
calories than your body needs, your
liver makes more triglycerides.

Desirable: < 150 mg/dL
Borderline High: 150-199
mg/dL
High Risk: 200-499 mg/dL

HDL
ξ HDL cholesterol is known as “good”
cholesterol.
ξ HDL helps remove cholesterol from the
body, to keep it from building up in the
arteries.
ξ The lower your HDL level, the higher
your heart disease risk.

High Risk: < 40 mg/dL
Desirable: 40-60 mg/dL
LDL
ξ LDL carries most of the cholesterol in
the blood.
ξ It is often called “bad” cholesterol,
because too much LDL in the blood can
lead to cholesterol buildup and
blockage in the arteries.

Optimal: < 130 mg/dL
Borderline High: 130-159
mg/dL
High Risk: 160-189 mg/dL
Very High Risk: >190
mg/dL




Teach Back:

What is the most important thing you learned from this handout?



What changes will you make in your diet/lifestyle, based on what you learned today?



If you are a UW Health patient and have more questions please contact UW Health at one
of the phone numbers listed below. You can also visit our website at
www.uwhealth.org/nutrition

Nutrition clinics for UW Hospital and Clinics (UWHC) and American Family Children’s
Hospital (AFCH) can be reached at: (608) 890-5500

Nutrition clinics for UW Medical Foundation (UWMF) can be reached at:
(608) 287-2770




















Your health care team may have given you this information as part of your care. If so, please use it and call
if you have any questions. If this information was not given to you as part of your care, please check with
your doctor. This is not medical advice. This is not to be used for diagnosis or treatment of any medical
condition. Because each person’s health needs are different, you should talk with your doctor or others on
your health care team when using this information. If you have an emergency, please call 911. Copyright ©
3/2016 University of Wisconsin Hospitals and Clinics Authority. All rights reserved. Produced by the Clinical
Nutrition Services Department and the Department of Nursing. HF#544