Issue #3 Fall 2012

Eating Out with Kidney Disease

Eating out is a favorite pastime with friends and family - but when you have kidney disease it can be more of an aggravation than a blast.

Following these tips will help you to make better choices when you are eating out. Remember that

your health is important and with a little added attention you can watch what you eat and have a

good time with friends and family.

Often times patients with kidney disease find

themselves too overwhelmed with menu choices

and questions about what is good to eat and what

one should avoid. With a few helpful hints and tips,

you can make your dining experience yours again,

not your disease’s.

We’d like to give you tricks about eating healthy from

appetizers to your final course - dessert. Because

who really wants to pass on that delicious cobbler?

Salads are a popular choice because they seem healthier than other menu items. However, once you pour on thick salad dressing and add extra toppings like bacon and cheese, that salad is no longer such a healthy choice. Salad dressing can add an extra hundred calories to your meal, so ask for the dressing on the side. You could also try oil and vinegar or just squeeze some lemon on top to add flavor without the extra calories.Avoid: Cheese, avocado, and nutsInstead, go for: Romaine lettuce, fruit cup, coleslaw, pasta salad

Reaching for that nacho appetizer? Or maybe tavern chips? Appetizers are a great way to start off a meal, but steer clear of those heavily salted starters and go for something fresh. Because they tend to be smaller, eating an appetizer as a main course is a smart replacement to a large entree.Avoid: Cheese, pâté, anchovies, and salted meatInstead, go for: Caesar salad with chicken, crab cakes, chicken wings without the sauces, meatballs

You can enjoy your entrée in a healthy and responsible way by letting the waiter know you have dietary restrictions. Most restaurants will respect your specific needs. Have you looked at your meal when it arrived and thought, ‘Wow, this could feed an entire family’? That’s when you know it’s too much food! Don’t feel pressured to eat the entire plate. Instead, use a to-go box to divide your food into smaller portions before you begin your meal to eliminate the possibility of overeating.To decrease your sodium intake, you can also: Choose grilled items, ask for no salt, request sauces on the side, and remove skin from any poultry and crusts from fried foods.Avoid: Steak sauce, oysters, lobster, cured or salted meat (ham, corned beef, sausage, prosciutto), saucesInstead, go for: Fajitas (without cheese or tomatoes), fish, leg of lamb, beef (broiled or grilled)

Remember to avoid those salty sides, and instead reach for something like steamed vegetables. Avoid: Pasta in tomato sauce, sweet potatoes, spinach, artichokes, squash, collard greensInstead, go for: Pesto pasta, rice, green beans, asparagus, carrots

Salad

Appetizers

Entrees

Side Options

DessertJust because you have kidney disease does not mean you have to miss out on dessert. Make sure you know the specific ingredients in the dessert, and share with a friend! Ask one of your friends or family members to split the dessert - odds are they do! That way both of you take in fewer calories. Avoid: Chocolate coatings, cream cheese, ice cream, and nutsInstead, go for: Angel food cake, sugar cookies, vanilla wafers, sherbet, pies, tarts, and cobblers made with apple, blueberry, cherry, lemon meringue, or strawberry

Israeli Couscous

If you like Dr. Shusterman’s recipe, be sure to visit our website and

watch Cooking with Carolina Nephrology! Our physicians have put

together videos that demonstrate how to make flavorful, healthy

recipes that are great for patients suffering from kidney disease.

Chicken Paprikash with Toasted Israeli Couscous Recipe courtesy of Dr. Blake Shusterman

Cooking with Carolina Nephrology

Ingredients:- 1 Cup Israeli Couscous - 3/4 Cup Water- 1/2 Cup Low Sodium Chicken Broth - 1 Tsp Olive Oil

Ingredients:- 1 lb. boneless, skinless, chicken breast - cubed - 1 yellow pepper sliced into thin strips- 2 tablespoons all-purpose flour - 1/2 cup low sodium chicken broth- 2 teaspoons paprika - 1/4 cup low fat sour cream- 1 tablespoon butter or earth balance - 1 teaspoon cider vinegar- 1/2 cup chopped onion - Juice of ½ small lemon- 1/4 teaspoon ground red pepper (cayenne) - 2 tablespoons chopped fresh parsley (or less if you don’t like spicy)

Directions:1. Combine chicken, flour, paprika, red pepper in a zip top bag, seal, and shake to coat the chicken.2. Melt butter in a medium sauté pan over medium-high heat.3. Add coated chicken and cook 5-7 min until the outside of the chicken is cooked. Remove chicken from pan and set to the side.4. Add a tiny bit of butter to the pan followed by the onions. Cook 2 min or until softened.5. Add the yellow pepper to the pan and sauté another 2 min or until softened but not browned.6. Add chicken back to the pan and stir.7. Add chicken broth, cider vinegar, and lemon juice to pan and bring to a boil.8. Turn heat down to low and simmer 5-7 min until sauce thickens and chicken is cooked through.9. Remove pan from heat.10. Stir in sour cream.11. Serve atop the couscous and sprinkle with parsley.

Chicken Paprikash

Directions:1. Heat olive oil over medium heat in a small sauté pan.2. Once warm, add couscous and toast for 5-7 min until couscous is toasted golden brown.3. Add water and chicken broth, bring to a boil, cover, and simmer on low for 8-10 min until all the water is absorbed.4. Remove from heat and let stand 5 min.

Patient Satisfaction SurveyGiven a choice of Greenville, Easley, Greer, Simpsonville or Laurens, my appointment was schedule at the location most convenient to me.

I was given a prompt, convenient appointment.

The registration forms were easy to understand.

The personnel at the Reception Desk were courteous.

The office waiting room time was acceptable.

The medical staff was informative and courteous.

The exam waiting room time was acceptable.

My doctor spent enough time with me.

The doctor answered all of my questions.

Medical tests were schedule efficiently and conveniently.

I was offered reading material concerning my diagnosis.

My overall visit today was a positive experience.

Please tell us what you liked or did not like about your visit to our office today. ______________________________________________________

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How could we have improved our service to you? ________________________________________________________________________________

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So that we may show our appreciation to any of our staff who has been especially helpful to you, please give us their name:

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Name: _______________________ Email: ________________________________ (Optional) (Optional)

Mail Survey To:Carolina Nephrology Patient Satisfaction Survey105 N. Spring St. Suite 111 Greenville, SC 29601

Your opinion is important to us. So that we may serve you better, please fill out the following and send it back to us.

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Audrey Green and Pat PardueSTAFF SPOTLIGHT

As a triage nurse for Carolina

Nephrology, Audrey Green acts as a

liaison between patients and doctors,

working with prescriptions and outside

appointments. Pat Pardue has been

a dedicated member of the Carolina

Nephrology team for twenty-eight

years. She is responsible for inputting

patient charges from the hospitals for patient

consults as well as patients that have

received dialysis. In their free time, Audrey

enjoys singing and traveling and Pat likes

to read and work on crossword puzzles. Both

women enjoy the rewarding experience

of working with the patients at Carolina

Nephrology and the gratification they

receive for their work.Pat PardueAudrey Green