Emergency Meal Planning

Why do I need an emergency meal plan?

This meal plan is for you to use in case of an emergency or a natural disaster when you may not be able to attend dialysis. It is important to follow a limited diet if dialysis has to be missed. A grocery list and a three-day meal plan for an emergency are attached to this fact sheet. This diet is much more strict than your usual diet. This very strict plan is needed to control the build up of toxins such as potassium, phosphorus, urea and fluids that can be life-threatening to you if several dialysis treatments are missed due to the emergency .

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What should I expect during an emergency situation?

Many things we depend on daily may not be working during an emergency. You may be without a telephone. Water and electricity may be cut off, keeping you from cooking your meals in the usual way. You may need to use cold or shelf-stable foods until the crisis is over. Food in your refrigerator will keep safely for up to 12 hours and in the freezer for one to two days, if these appliances are opened only when meals are prepared. It is best to eat the foods from your refrigerator and freezer first before using your shelf-stable foods. Distilled water, disposable plates and utensils also should be kept on hand.

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How do I prepare myself for the emergency?

As natural disasters may happen without warning, it is good to keep foods with a long shelf-life on hand at all times. If you do stock foods, remember to check dates for freshness and replace regularly.

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The following items are important and useful to have on hand in case of an emergency:

• This diet sheet
• Always have a two-week supply of all medicines and vitamins.
• All of the groceries listed in this guide.
• Diabetics need to have enough insulin and supplies on hand, including extra batteries for the glucometer.
• Emergency phone list with names and phone numbers of your doctor, dialysis unit and the local hospital.
• Radio with extra batteries
• Flashlight with extra batteries
• Candles and matches
• Measuring cups and scale
• Plastic forks, spoons, knives, plates, bowls and cups
• Napkins
• Hand operated can opener
• 5 gallons distilled water
• Refrigerator thermometer

Is there anything else I should know?

1. It is very important to follow your diet according to the meal plan given.
2. Be careful when eating perishable foods to avoid food poisoning. If a jar or can is opened, do not keep it longer than 4 hours unless refrigerated.
3. Use a refrigerator thermometer to know if food is stored at a safe temperature (under 40 degrees F, 5 degrees C). If your refrigerator temperature is over 40 degrees F, food will only be safe for 4 hrs. After that time- throw it away.
4. Use disposable plates and utensils. Throw away after use.
5. Keep distilled water handy for mixing milk or juice. Mix small amounts of only 4 ounces at a time.
6. Limit intake of fluid to 2 cups or 16 ounces per day. Chew gum to help cope with thirst.
7. Do not use salt or salt substitute with your meals. Use salt-free foods when possible.
8. Avoid high potassium foods. Limit the kinds and portion sizes of fruits and vegetables eaten to those listed in this fact sheet
9. If you have diabetes, keep instant glucose tablets, sugar, hard candy, low-potassium fruit juices, or sugared soda pop on hand to treat low blood sugars. Avoid high-potassium fruit juices (orange juice).

THREE-DAY GROCERY LIST FOR EMERGENCIES