GRHC Dailysis Calendar 2025 -FINAL by Gila River Health Care

DIALYSIS

A YEAR OF KIDNEY HEALTH: HEMODIALYSIS CALENDAR

JAN/DEC 2025 CALENDAR

Education:

Stay hydrated and follow fluid restriction guidelines to avoid fluid overload.

Did You Know?

Signs of fluid overload include shortness of breath, swelling, and high blood pressure.

NOTES:

Education:

To prevent infection, wash your hands often and your dialysis access daily, especially before dialysis.

Did You Know?

Signs of infection include redness, swelling, warmth, discharge at the access site, and changes in body temperature above 100.4 F or below 96.8 F. Contact your healthcare team or provider if you notice any of these symptoms.

NOTES:

Education:

Check your blood pressure daily to manage your health.

Did You Know?

Keeping a blood pressure reading log and sharing it with your healthcare team can help you manage your health better. Also, taking your medications as prescribed, monitoring fluid intake, and decreasing salt intake are crucial for maintaining healthy blood pressure.

NOTES:

Education:

Eat kidney-friendly foods to support your overall health.

Did You Know?

Foods like cauliflower, blueberries, sea bass, eggs, egg whites, garlic, buckwheat, olive oil, cabbage, and bell peppers are excellent choices for a kidney-friendly diet.

NOTES:

Education:

Please keep track of your medication and take it as prescribed.

Did You Know?

Using a pill organizer or setting reminders can help you remember to take your medicines on time.

NOTES:

Education:

Stay informed about your lab results and what they mean for your treatment plan.

Did You Know?

Your dietician provides a report card and explains your lab results. Additionally, you can ask your healthcare team for further clarification to understand how your results impact your treatment. Understanding your lab results can empower you to make informed decisions about your health.

NOTES:

Education:

Engage in regular physical activity to improve overall health.

Did You Know?

Regular Physical activity can help improve cardiovascular health, increase energy levels, and enhance mood. Even small amounts of exercise, like walking or stretching, can make a big difference.

NOTES:

Education:

Attend all your dialysis sessions and follow your treatment plan.

Did You Know?

Completing your full dialysis treatments and attending all sessions is crucial for overall health. Cutting dialysis treatments short or skipping sessions can negatively impact your well-being.

NOTES:

Education:

Managing fluid overload

Recognize the signs to prevent complications. Monitor your weight daily to detect fluid overload.

Did You Know?

You can report sudden weight increases to your healthcare team.

Aim to keep weight gain between dialysis treatments no more than 1-2 kilograms (2.2 to 4.4 pounds) over two days or 3 kilograms (6.6 pounds) over three days. Contact your clinic or healthcare provider if you experience shortness of breath or increased swelling.

NOTES:

Education:

Stay connected with your healthcare team for support and guidance.

Did You Know?

Scheduling regular check-ins with your social worker can help you stay on track with your treatment plan.

Do not hesitate to ask questions or express concerns you may have. Staying engaged with your healthcare team ensures you receive the best possible care.

NOTES:

Education:

Enjoy the holiday season with your loved ones and keep your kidneys healthy by following these tips.

• Limit your intake of high-potassium foods like sweet potatoes, pumpkin, and winter squash.

• Choose recipes that are low in sodium and phosphorus.

• Avoid alcohol and other beverages that can dehydrate you.

• If you travel, pack your medications and a list of all your medications.

Did You Know?

Staying mindful of your diet and medications during holidays can help you maintain kidney health. Enjoy festive foods in moderation and stay hydrated to prevent dehydration for overall health.

Education:

Celebrate your progress and set health goals for the coming year.

Did You Know?

Reflecting on your achievements and setting health goals can motivate you to stay on track with your treatment plan. Enjoy the holiday season while staying mindful of your health.

NOTES:

Try to keep your daily intake to less than or equal to the following amounts in order to have the best health outcomes while on dialysis:

Sodium = 2,000 mg

Potassium = 2,000 mg

Phosphorus = 1,000 mg

Carbohydrates = 45-60g per meal

Fluids = 32-50 ounces or 1,000-1,500 mL

Macaroni Salad

Yield: 16 servings

Serving Size: 1/2 cup

Ingredients:

12 oz. Macaroni, uncooked

1/2 cup Onion

1/2 cup Green peppers

1/2 cup Celery

1/4 cup Pimentos

3 hard boiled eggs

1/2 cup Mayonnaise

1 tsp. Dry mustard

1/8 tsp. Black pepper

1/8 tsp. Paprika

Directions:

1. Cook the macaroni according to package instructions, omitting salt. Rinse under cold water and drain well.

2. Chop the onion, celery, green peppers, pimentos and hard-boiled eggs.

3. In a large bowl, combine all ingredients, mix well.

4. Sprinkle paprika and black pepper over the top. Chill before serving.

Nutrients: Calories: 142 | Protein: 4g | Carbohydrates: 16g

Sodium: 78mg | Potassium: 97mg | Phosphorus: 53mg

Don’t forget to take your Phosphorus binders after the first bite of everything you eat every day.

Taco Pasta Salad

Yield: 8 servings

Serving Size: 1 cup pasta salad + 1 cup lettuce

Ingredients:

12 oz. Penne pasta, uncooked

1 each Garlic clove, large

2 each Green onions

1/2 cup Red bell pepper

8 cups Iceberg lettuce

1/2 cup Sour cream

1/2 cup Salsa

2 Tbsp. Hot taco sauce

1/2 cup Green chilies, diced, canned

2 Tbsp. Black olives, sliced

1/2 cup Shredded Mexican cheese

Directions:

1. Cook pasta according to package instructions, omitting salt. Drain and rinse until cooled.

2. Mince garlic; slice green onions; chop bell pepper; shred lettuce

3. In a small bowl, combine sour cream and salsa. Mix into the pasta. Add taco sauce, garlic, chilies, and olives to pasta and stir.

4. Sprinkle green onions and bell pepper over top of pasta mixture. Cover and refrigerate to chill.

5. Before serving, sprinkle cheese on top of pasta (optional). For each serving, place 1 cup shredded lettuce on a salad plate and top with 1 cup Taco Pasta Salad.

Nutrients: Calories: 230 | Protein: 8g | Carbohydrates: 36g

Sodium: 205mg | Potassium: 261 mg | Phosphorus: 128 mg

Try to keep your daily intake to less than or equal to the following amounts in order to have the best health outcomes while on dialysis:

Sodium = 2,000 mg

Potassium = 2,000 mg

Phosphorus = 1,000 mg

Carbohydrates = 45-60g per meal

Fluids = 32-50 ounces or 1,000-1,500 mL

Ground Beef Casserole w/ Cornbread Top

Yield: 6 servings

Serving Size: 1 1/4 cup

Ingredients:

1 pound Ground beef, lean

1/2 cup Onion, chopped

1/2 cup Bell pepper, diced

1/4 tsp Salt

2 tsp Chili powder

1/4 tsp Cayenne pepper

1 tsp Oregano

1 tsp Garlic powder

1/2 cup Non-dairy creamer

1 cup Egg substitute

3 cups Cornbread, crumbled

1/2 cup Jalapeno peppers

Directions: Preheat oven to 350°F

1. Brown ground beef with onion and bell pepper in a skillet over medium heat. Drain fat.

2. Add salt, chili powder, cayenne, oregano, and garlic powder. Stir to mix. Spray a 2-quart casserole dish with non-stick cooking spray. Pour the beef mixture into the dish.

3. In a medium bowl, combine non-dairy creamer and egg substitute. Stir in crumbled cornbread and jalapeno peppers until combined. Do not overmix. Spoon over beef mixture. Bake for 30 minutes or until the cornbread topping is browned.

Don’t forget to take your Phosphorus binders after the first bite of everything you eat every day.

Chicken Fajitas

Yield: 2 servings

Serving Size: 2 fajitas

Ingredients:

8 ea 6 inch flour tortillas

2 Tbsp Canola oil

12 oz Boneless, skinless chicken breast, cut into 1-in strips

1/4 tsp Black pepper

2 Tbsp Chili powder

1/2 tsp Cumin

2 Tbsp Lemon juice

1/4 cup Green bell pepper, chopped

1/4 cup Red bell pepper, chopped

1/2 cup Onion, chopped

1/2 cup Cilantro, chopped

Directions:

1. Pre-heat oven to 300°F. Wrap tortillas in foil; heat in oven for10 minutes.

2. Place oil in non-stick frying pan over medium heat; add chicken, seasonings and lemon juice. Cook for 3-5 minutes

3. Add peppers and onions to frying pan; cook for 3-5 minutes more or until chicken is no longer pink and the juice runs clear. Add cilantro to chicken mixture.

4. Divide chicken mixture between tortillas; fold tortillas over.

FREQUENTLY CALLED EXTENSIONS

Hu Hu Kam Memorial Hospital

Komatke Health Center

Main Number: (520) 562-3321 Behavioral

Main Number: (520) 562-3321

Main Number: (520) 550-6000

7010

. 7010

Behavioral Health

Ext 6008

1177/4017 Dental

1177/4017

Customer Service

1209

Infusion Clinic

Ext 6609

6609

Dental

1232

1209 Imaging

. 1232

1219

6015

Ext 6044

6044

. Ext 6015 Imaging

Laboratory

1218

1219 Inpatient Clinic

Life Center

1220

Optometry

7940

Patient Registration

7365

Pharmacy Refill Line

1204

Refill Line

Health

Customer Service

Dental

1270

1230

1258

1495

6025

1400

Physical Therapy

Podiatry

Ext 6016

6016

Ext 6470

6012

Ext 6012

6006

Ext 6006

Ext 1303

2965

Ext 2965

2620

Ext 2620

Ext 2619

2619 Dental

Infusion Clinic

Inpatient Clinic

Laboratory

2682

Ext 2682 Imaging

2655

Ext 2655

1219

Ext 1219

Ext 1218

1218

Ext 2651

2651

Ext 2657

2657

Ext 2690

2690

Ext 2737

2737

2715

Ext 2715

Podiatry

Primary Care

Purchased Referred Care

Women’s Health Clinic

Ext

2664

Ext 2664

. Ext 2697

Ext . 2697

Ext

. Ext 5000

. . Ext 2693

5000 Women’s Health Clinic

Primary Care

Purchased Referred Care

Ext 6213

6213

1303 Physical Therapy

6520

Ext 6520

Ext . 6000

Ext 6000

Purchased Referred Care . . . . Ext 5000

. Ext . 5000 Women’s Health Clinic

Ext

6110

Women’s Health Clinic . . . . Ext 6110

Behavioral Health Services Main Number: (602) 528-7100 COVID Anxiety and Stress Helpline

602)528-7122 Gila River Indian Community Crisis Line1 (800) 259-3449

988

Ext . 2693 Gila River Indian

Gila River Indian Community District Service Centers District 1

(520) 215-2110 District 2

(520)562-3334

(520)430-4780