Renal diet remains important for patients with COVID-19
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The saying “April showers bring May flowers” has taken on a different meaning this year. We are getting showers of statistics, updates, policies, guidelines and change. More than ever, we are wishing for those May flowers.
In New Jersey, we are wishing hard. As I write this, my state reports more than 75,000 COVID-19 cases, with more than 3,500 deaths. Just a month ago, we had three COVID-19-related deaths. It is difficult to comprehend this massive spread in such a short time.
I celebrated 18 years as a registered dietitian in my clinic on April 3 and although much in dialysis has changed during my tenure, nothing has prepared me for this. Wearing masks (both teammates and patients), protective eyewear, gowns, gloves, more frequent handwashing, sanitizing work areas, social distancing and entrance evaluation virus screening has now become a typical part of my workday.
As a dietitian, my focus remains on ensuring each patient maintains good nutritional status. The pandemic focus looks the same in some ways and different in others. The areas that remain the same include the need for the dietitian’s expertise for diet education and counseling, review and assessment of blood test results, monitoring of weight trends, contributing to management of intradialytic weight, management of mineral and bone disorder, coaching patients on adequate intake and adherence to dialysis treatments. Unfortunately, this crisis can have a direct or collateral impact on our patients; what differs now is that each patient discussion provides an opportunity for education on the importance to stay healthy. That includes staying out of the hospital and working to minimize their risk of COVID-19.
Impact on the home front
- Some top issues for our patients include:
- food and medication accessibility;
- financial and job security;
- emotional and mental health, and
- social connections.
All these concerns can affect appetite, intake and GI tolerance and can adversely affect patients’ nutritional status. Needs assessment tools have been created with a focus on COVID-19; this helps the team identify areas of risk and establish interventions for each patient. The assessment includes areas of food security, appetite, intake, comorbid diet management, medication concerns and social needs. Interventions may include connecting patients with food pantries, budget shopping tips to stretch their food dollars and basic cooking tips. In addition, some patients simply need reassurance, validation and a familiar face to share their fears.
Other helpful resources include educating on an extended-stay food pantry list and diet/safety tips for grocery shopping and tips for social distancing and protecting themselves from COVID-19. Educating patients on foods for improved immunity is helpful with emphasis on renal-friendly food sources of protein; vitamins A, C and E; zinc and other nutrients, in addition to reinforcement of renal multivitamin intake.
The “new normal” as a dietitian has changed, but this is true for other interdisciplinary team members as well. We are all stepping up in unique ways because right now, all hands-on-deck is required. The ultimate goal is to infuse joy, share smiles and positively impact the lives and well-being of our patients.
- For more information:
- Jennifer Kurzawa, RDN, is the lead dietitian for southern New Jersey for DaVita Kidney Care. She can be reached at jennifer.kurzawa@davita.com.
Disclosure: Kurzawa reports no relevant financial disclosures.
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