Kidney-Friendly Foods from Georgia
Georgia has always been famous for its charming southern hospitality, food and drink. No meal served there on a warm day would be complete without a cool glass of lemonade, and this regional recipe sampler has the coolest of them all鈥擬inted Lemonade! All recipes have been modified to reduce potassium and phosphorus making them kidney friendly.
DaVita dietitian, Mary, is from Pittsburgh, Pennsylvania, but over thirty years ago she fell in love with her adopted state when she married a Georgia boy and he brought her home to meet the folks. The rest, as they say, is history.
Mary attended Georgia State University in the state capitol of Atlanta, and says she always had an interest in how nutrition affects people. Having a brother, a niece and a nephew who are all nephrologists, it seems that the renal field 鈥渞uns in the family.鈥 Mary has been working in her clinic for over four years.
Mary points out that Georgia has the largest population of chronic kidney disease patients in the nation, and the largest number of clinics. Atlanta doesn鈥檛 get much snow, but ice storms are periodic. 鈥淎n ice storm makes it impossible to go anywhere, so the emergency diet is important.鈥
Challenging food temptations of the region include biscuits, cornbread and Coke庐. Local delicacies include ham, bacon, greens seasoned with fatback and grits. Central Georgia is famous for its peaches and watermelon, while pecans come from South Georgia, and shrimp are liberally harvested from the coastal waters.
Mary says that the most challenging aspect of her job is dealing with people who do not understand the need for nutrition. But seeing those people get better as they attain better knowledge of kidney-disease nutrition is very rewarding. Mary describes her approach as 鈥渧ery straightforward鈥 and tells her patients that the single most important thing they can do to improve health is to control phosphorus. Another effective motivational technique is 鈥渄etermining what is important to a patient and showing them they can still enjoy life.鈥
鈥淭hree or four days after I started working at DaVita, I came in and saw the patients whispering and laughing,鈥 says Mary. I asked the charge nurse what was going on and she said, 鈥楾hey have a nickname for you already. It鈥檚 Dr. Phil. You tell it straight and don鈥檛 pull any punches.鈥 I laughed right with them. They had me figured out, quickly.鈥
鈥淲hat I enjoy most about working for DaVita is the real team,鈥 says Mary. 鈥淭hey believe in quality care. I have a great bunch of people to work with.鈥
Mary concludes with a few interesting tidbits about Georgia. Ray Charles, Jimmy Carter and Dr. Martin Luther King Jr. hailed from Georgia. The state bird is the Brown Thrasher, the state flower is the Cherokee rose and locals are fond of saying, 鈥淵鈥檃ll come back.鈥 Even the Girl Scouts originated in the stately city of Savannah.
Mary warmly invites you to try one or all of the recipes that make up her gastronomic Georgia sampler: Rachael鈥檚 Dilly Chicken, Mustard Seed Rubbed Pork Tenderloin, Peach Crisp, Mary鈥檚 Cherry Pie and Minted Lemonade. Y鈥檃ll come and try it now!鈥
Georgia menu for a dialysis diet
Breakfast
- 1/2 English muffin with 2 teaspoons margarine
- 1 teaspoon Muskadine (grape) jelly
- 1/2 cup low-cholesterol egg product
- 1 cup grits
- 1/2 cup coffee
- 1/2 cup cranberry juice
- 2 tablespoons nondairy creamer
Lunch
- 3 ounces Mustard Seed Rubbed Pork BBQ
- 1/2 cup noodles with parsley and butter-flavored sprinkles
- 3/4 cup Toss Salad with 1 tablespoon Honey Mustard Dressing
- 3/4 cup sweetened tea with 1/4 cup ice
- 1 slice Mary鈥檚 "Bada Bing" Cherry Pie
Dinner
- Pauline鈥檚 Shrimp Salad
- 1 slice crusty French Bread with 1 teaspoon margarine
- 1/2 cup Peach Crisp
- 6 ounces Minted Lemonade with 1/4 cup ice
Snacks
- 1/2 cup grape juice and 6 vanilla wafers
- 1 cup watermelon cubes
- 1/2 cup water for medications
Georgia menu nutrient analysis
Breakfast
Calories: 602
Protein: 20 g
Carbohydrate: 74 g
Fat: 25 g
Cholesterol: 2 mg
Sodium: 452 mg
Potassium: 438 mg
Phosphorus: 171 mg
Calcium: 136 mg
Fiber: 1.2 g
Fluid: 2 cups
Lunch
Calories: 730
Protein: 33 g
Carbohydrate: 83 g
Fat: 29 g
Cholesterol: 94 mg
Sodium: 632 mg
Potassium: 827 mg
Phosphorus: 372 mg
Calcium: 179 mg
Fiber: 5.2 g
Fluid: 1 cup
Dinner
Calories: 628
Protein: 24 g
Carbohydrate: 79 g
Fat: 24 g
Cholesterol: 173 mg
Sodium: 663 mg
Potassium: 680 mg
Phosphorus: 236 mg
Calcium: 147 mg
Fiber: 5.1 g
Fluid: 1 cup
Snacks
Calories: 262
Protein: 3 g
Carbohydrate: 49 g
Fat: 6 g
Cholesterol: 0 mg
Sodium: 105 mg
Potassium: 416 mg
Phosphorus: 50 mg
Calcium: 23 mg
Fiber: 1.2 g
Fluid: 1 cup
Day Total
Calories: 2216
Protein: 80 g
Carbohydrate: 285 g
Fat: 84 g
Cholesterol: 302 mg
Sodium: 1852 mg
Potassium: 2361 mg
Phosphorus: 829 mg
Calcium: 385 mg
Fiber: 12.7 g
Fluid: 5 cups
The above contains average nutrient values for menu portions. Your actual intake may vary based on portions and brand differences.
Your individual nutrient needs may be higher or lower than this sample menu. Always consult your dietitian and refer to your individualized meal plan to determine the amounts to eat.