Ananya Chakraborty

I am a a consultant dietician and clinical nutritionist with more than 5 years of experience handling patients needing care through dietary management for endocrinological and diabetes related ailments. Focus on the skills such as Measuring body weight interpretation with the result through BMI, measuring mid upper arm circumference to evaluate a patient is in risk of malnutrition or not, height measurement) Meal planning (specially for Diabetes patient, at the same time patient who are suffering from Obesity and insulin resistance, metabolic syndrome),Diabetes eye testing (Retinol screening),Diabetes Neuropathy test (Monofilament test, vibration perception threshold VPT),Insulin administration (specially insulin pen). Publication: DIABETIC NEPHROPATHY AND DIETARY MANAGEMENT” Ananya Chakraborty and Dr. Anirban Majumdar. 12/2019. Diabetic nephropathy is one of chronic complications of diabetes mellitus, and food intake which is burden to kidney function should be limited. Usually it is necessary to take a proper amount of fat for preventing malnutrition and lack of caloric intake arise when protein and carbohydrates were restricted. However the patient had dyslipidemia and limited intake of animal fat was recommended. In addition, the patient is provided with information on the importance of eating the low-salt diet and tips for how to eat the low-salt diet easily .A diabetic diet entails consumption of a healthy and balanced diet, whereas a chronic kidney disease or diabetic nephropathy diet should be designed to delay the progression of kidney disease, uremia due to renal dysfunction, hypertension, edema, hyperlipidemia and to control blood glucose along with the regulation of sodium, protein, and potassium levels. Thus compared to the diabetic diet, the diabetic nephropathy diet is a little more complicated and restrictive. when kidney function decreases, excess potassium cannot be easily excreted and is accumulated in the body, creating a burden. Therefore, potassium intake should be limited in chronic kidney disease or in the case of hyperkalemia. Potassium is mainly found in vegetables and fruits. Therefore, the intake of coarse grains and vegetables should be limited, and should be soaked in water for more than 2 hours and then blanched in boiling water before cooking.