The expert guide highlights the importance of individualized meal planning for those managing diabetes and kidney disease, emphasizing the use of the MyPlate guide as a foundational tool. It stresses choosing low-sodium foods, healthy fats, zero-calorie fluids, higher fiber carbohydrates, and more plant-based proteins. For people with diabetes and kidney disease, protein intake should align with general recommendations, about 0.36 grams per pound of body weight, which can be calculated using the USDA's DRI calculator. The guide also dispels common myths about meal planning for those with these conditions, clarifying that plant-based foods like whole grains, nuts, and beans, while containing phosphorus, don't need to be entirely eliminated as the body absorbs less phosphorus from them. It also clarifies that not everyone requires a low-potassium diet and that fruits and vegetables are still essential. Instead of salt substitutes, which may contain potassium, it suggests using salt-free herbs and spices. Importantly, it addresses the misconception that there's only one dietary pattern for managing diabetes and kidney disease, recommending personalized nutrition education through Medical Nutrition Therapy with a Registered Dietitian Nutritionist (RDN).
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