Physicochemical properties (descriptors) in QSAR.pdf
Case study on how high blood pressure and chronic kidney disease are related
1. Saba Kazi 151
Yashvi Mehta 154
Aasiya Shaikh 158
Alifa Shaikh 159
Khadijah Shaikh 163
2. HOW ARE HIGH BLOOD
PRESSURE AND KIDNEY
DISEASE RELATED?
3. High blood pressure is either a cause of CKD or a complication
High Blood Pressure
Damages blood vessels
Reduces blood supply to
important organs like kidneys
Damages the tiny filtering
units in kidneys
Kidneys stop removing wastes
and extra fluid from the blood
The extra fluid builds up in
blood vessels
4. Kidneys keep blood pressure In a healthy
range
Diseased kidneys are not able to regulate
blood pressure
Complications
As a result, blood pressure increases
5. C SE STUDY
A 50-year old Female having Hypertension since 15
years, had Chronic Kidney Disease(CKD), and has
underwent Transplant.
12. Kidney Function Tests:
Creatinine 0.8mg/dl
BUN 10mg/dl
Fasting Blood Sugar 80mg/dl
Liver Function Tests
Albumin 3g/L
Kidney Ultrasound:
Both kidneys Normal is size.
No calculus or hydronephrosis
seen.
Recent reports
14. Height: 160 cm
Weight: 60 kg
Ideal Body Weight (IBW): Acc. To Broca's Index (for Females)
IBW = Height(cm)- 105
= 160-105
= 55 kg
Body Mass Index (BMI)= weight(kg)
height(m²)
= 60
2.56
BMI = 23.4kg/m²
Ref: Krause’s Food and Nutrition Care Process,Edition 14
15. % Desirable Weight =
𝑪𝒖𝒓𝒓𝒆𝒏𝒕 𝑾𝒆𝒊𝒈𝒉𝒕 𝒌𝒈 −𝑰𝑩𝑾(𝑲𝑮)
𝑰𝑩𝑾(𝑲𝑮)
X 100
= 𝟔𝟎−𝟓𝟓
𝟓𝟓
X100
= +9.1%
Evaluation Of Weight Status = (Current Weight – IBW) kg
= (60 – 55) kg
= 5 kg overweight
21. Meal Menu Ing Exg.
Amt
(g)
Energ
y
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Early
Morning Tea
Skim
Cows
Milk 1 150 53 5.3 7.5 0.2 - -
6.30-
7am
22. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Break
fast Khakra
Wheat
flour 1 30 100 3.3 22 0.4 6 94
8.30-
9am Upma Rava 1 30 100 3.3 22 0.4 6 25
Curd-C 1 150 100 5 7 6 32 130
Tomato ¼ 25 - - - - 3.2 37
Fat 5 45 - - 5 - -
23. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protei
n
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Mid
morning Fruit Orange 1 100 50 - 10 - 4.5 93
10.30-
11am
25. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Snack Tea
Skim
Cows
Milk 1 150 53 5.3 7.5 0.2 - -
5:00-
5.30pm Biscuits
Marie
Gold 4nos.
26. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Dinner Bhakri
Wheat
flour 1 30 100 3.3 22 0.4 6 94
8.30-9pm
Ragi
flour ½ 15 50 1.8 10 0.7 28 75
Besan
Chana
flour 1 30 100 7 17 0.5 21 216
Khichu
Rice
flour 1 30 100 2.1 23 0.2 2.4 20.4
Oil - 5 45 - - 5 - -
27. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Bedtime
Stewed
Fruit Apple 1 90 50 10
10.30-
11pm
Glass of
Milk
Skim
Cows
Milk 1 150 53 5.3 7.5 0.2
TOTAL 1514 60.8 250.5 31.5 173.5 1292
29. Meal
time Menu Ing Ex Amt
Energy
(kcal)
Protein
(g)
CHO
(g) Fat(g)
Na
(mg)
K
(mg)
Early
Morning Khakra Wheat 1 30g 100 3.3 22 0.4 6 3.6
6:30-
7:00am Fenugreek 25g 12 1 1.5 19 7.7
30. Meal timeMenu Ing Ex Amt
Energy
(kcal)
Protei
n (g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Breakfast Tea
Skim Cow's
Milk 1 150ml 53 5.3 7.5 0.2
8:30-
9:00am Sugar 5g 20 5
Poha Riceflakes 1 30g 100 2.1 23 0.2 3.2 46.4
Tomato 0.25 25g 3.2 36.5
Oil 5g 45 2
Sugar 5g 20 5
31. Meal time Menu Ing Ex Amt
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Mid
morning Nuts Almonds 1 15g 100 3 4 8
10:30-
11:00am
32. Meal
time Menu Ing Ex Amt
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Lunch Roti Wheat 1 30g 100 3.3 22 0.4 6 3.6
1:00-
2:00
pm
Sabji Capsicum 25g
Tomato 25g 3.2 36.5
Fat 5g 45 5
Vaghar
rice Rice 1 30g 100 2.1 23 0.2 2.4 20.4
Peas 0.5 25g 25 1.8 2 6.1 218
Fat 5g 45 5
Dal Tur dal 1 30g 100 7 17 0.5 8.5 331
Fat 5g 45 5
Sugar 5g 20 5
33. Meal
time Menu Ing Ex Amt
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Snack Khakra Wheat 1 30g 100 3.3 22 0.4 6 3.6
5:00-
5:30pm Fruit Apple 1 90g 50 10 25.2 67.5
34. Meal
time Menu Ing Ex Amt
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Dinner Thepla Wheat 1 30g 100 3.3 22 0.4 6 3.6
8:30-
9:00pm Fenugreek 25g 12 1 1.5 19 7.7
Curd 0.5 75g 27 2.7 3.7 0.1
Fat 5g 45 5
Moong Moong 1 30g 100 7 17 0.5 8.4 253
Tomato 0.25 25g 3.2 36.5
Fat 5g 45 5
Pineapple
Sheera Semolina 1 30g 100 3.3 22 0.4 6.3 25
Fat 5g 45 5
Sugar 8g 32 8
Dinner Thepla Wheat 1 30g 100 3.3 22 0.4 6 3.6
35. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Bed
time
Warm
Milk
Skim
Cow's
Milk 1
150
ml 53 5.3 7.5 0.2
10:30-
11:00 Sugar 5g 20 5
TOTAL 1659 55.8 255.7 43.9 131.7 1100.6
37. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Early
Morning Tea Milk 1 150 100 5 7 6 109 210
6:30am-
7:00am Sugar 5 20 - 5
38. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Break-
fast Dhokla
Chana
flour 1 30 100 7 17 0.5 21 216
8:30-
9:00
am oil 5 45 5
Date and
tamarind
Chutney
39. Meal
time Menu Ing Ex Amt
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Mid
Morning
Fruit
and nut Apple 1 90 50 10 28 75
10:30am-
11:00am Walnuts 1 15 100 3 4 8 - -
40. Meal
time Menu Ing Ex Amt
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Lunch Roti
Wheat
flour 1 30 100 3.3 22 0.5 6 94
1:00p
m-2pm
Tinda
sabzi
Ragi 0.5 15 50 1.6 11 0.2 6 5
Dal Tur dal 1 30 100 7 17 0.5 8.5 331
Oil 5 45 5
Sugar 5 20 5
Rice Rice 1 30 100 2.1 23 0.2 2.4 20.4
42. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protei
n
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Dinner
Oats
Muthiya Oats 1 30 100 5 20 2.1
8:30-
9:00
pm Semolina 0.5 15 50 1.7 11 0.2 3 12
Curd 1/4 30 25 1.3 1.8 1.5 8 32
43. Meal Menu Ing Exg.
Amt
(g)
Energy
(kcal)
Protein
(g)
CHO
(g)
Fat
(g)
Na
(mg)
K
(mg)
Bed time
Masala
milk Milk 1 150 100 5 7 6 109 210
10:30-
11pm Nuts 0.5 8 50 1.5 2 4
TOTAL 1534 46.8 199.8 45.1 366.5 1425
44. 1756
1759
1534
Average of Recall (kcal)
Day 1 (Sun)
Day 2 (Mon)
Day 3 (Tue)
1683 kcal
(Energy)
Avg: 57.1 g
(13.7%)
(Protein)
249.9 g
(60.4%)
(CHO)
46.9 g
(26%)
(Fat)
47. To Provide adequate nutrients
To Provide Complex Carbohydrates
To Provide High Biological Value Protein
To Provide Good Quality Fats
To Restrict Sodium Intake and Increase Potassium
To Provide Nutrients rich in Antioxidants
To Provide a Neutropenic diet
48. Dietary Guidelines
Energy- According to weight status the patient should be given
sufficient calories to achieve IBW
CHO- Complex Carbohydrates to be given
Proteins- High Biological value protein from egg, milk, curd, paneer
should be given to promote healing process
Fats- Good Quality Fat to be given. MUFA and Omega 3 sources.
Anti-Oxidant foods- As after Kidney Transplant patient is put under
immunosuppressants, food sources rich in antioxidants to be
given to decrease oxidative stress
49. Sample Diet Plan
IBW- 55kgs
BMI- 23.4 kg/m2
Energy : 30kcal/kgIBW = 30x55 = 1650kcal
Protein : 15% of total calories = 248kcal = 62g
CHO : 55% of total calories = 907kcal = 226.8g
Fat: 30% of total calories = 495kcal = 55g
Sodium: 2500mg
60. Variations-
Tea
Meal Menu Ing. Ex. Amt (g)
Early
Morning Sweet Milk
Skim
Milk 1 150ml
6.30-7am Sugar 5g
High Biological
Value Protein
61. Meal Menu Ingredients Ex Amt (g)
Breakfast Methi Khakra Wheat flour 1 30g
8.30-9am Fenugreek ¼ 25g
Oats Upma Oats 1 30g
Peanuts 1 15g
Peas ½ 25g
Tomato ½ 50g
Oil 6g
Variations- Thepla,
Broken Wheat Upma
Fibre
Soluble Fiber,
Vitamin C, Anti-
oxidant oil
62. Meal Menu Ing. Ex. Amt (g)
Mid
morning
Muskmelon Milk
Shake
Musk
Melon 1 150g
10.30-
11am Milk ½ 75ml
Sugar 2g
Variations-Banana
Milkshake, Chikku
Milkshake
High Potassium, High
BV Protein
63. Meal Menu Ing. Ex. Amt (g)
Lunch
Paneer Sabzi
with Roti Paneer 1 40g
1-2pm Oil 3g
Wheatfl
our 1 30g
Pea Pulao Rice 1 30g
Peas ½ 25g
Oil 3g
High Biological
value protein,
fiber, Vitamins
and Minerals
Low sodium
Variation: Tadka
Raita with Roti
64. Meal Menu Ing. Ex. Amt (g)
Snack
Spinach Corn
Soup
Tender
Corn 1 100g
5-5.30pm Spinach ¼ 25g
Sugar 3g 3g
Oil 6g
Antioxidant,
Rich source of
phytochemicals
High
Potassium,
fiber
Anti oxidant
oil
Variations- Sweet
Corn Soup, Corn
Tomato Soup
65. Meal Menu Ing. Ex.
Amt
(g)
Dinner
Kadhi
Khichadi Rice 1 30g
8.30-
9pm Lentil 1 30g
Peas ½ 25g
Oil 3g
Soluble
fiber
Low
sodium,
Vitamin C
Variation-
Masoor Pulao
66. Meal Menu Ing. Ex. Amt (g)
Bedtime
Apple
Cinnamon
Wedges Apple 1 90g
10.30-
11pm
Walnut
s ¼ 4g
Sugar 4g
Soluble fiber,
Omega 3
Variations-Stewed
Pineapple/Apple
68. Consume Medicines on Time. Monitor your time and
dosage of medicines.
Regulate Sodium Intake. Monitor Sodium through Diet
and Processed Foods
Eat Good Quality Protein. Increase Intake of High
Biological Value Protein from sources like Milk, Paneer,
Curd etc.