fbpx
 

Preparing for a Disaster- Important Information for Dialysis Patients

Dialysis patients are especially vulnerable when it comes to handling emergencies and natural disasters. The Centers for Medicare and Medicaid Services have created a reference guide specifically for dialysis patients titled Preparing for Emergencies: A Guide for People on Dialysis  which can be located online using this link: http://www.kcercoalition.com/pdf/101501.pdf

 As a part of emergency preparedness, dialysis patients should have a list of emergency items available at all times. These items could include:

  • Medical information- Completed Personal Medical Information forms. An example of the forms can be found on pages 8-11 in Preparing for Emergencies: A guide for People on Dialysis.  Some of the information to include would be:
  • Medical supplies- Keep a supply of medication (that has been approved by your doctor) and medical supplies. These supplies may include:
    • A first aid kit
    • 5-7 day supply of all medicine
  • An emergency kit for disaster survival- Patients should stock their emergency kit with supplies such as a flashlight, batteries, blankets, clothes. View a comprehensive list found on pages 17 and 18 of the CMS guide, Preparing for Emergencies: A guide for People on Dialysis.
  • Emergency food list and diet plan- Patients should prepare their emergency food supply in conjunction with their emergency diet plan. An emergency food list and an emergency diet plan can be found on pages 19-27 in the CMS guide, Preparing for Emergencies: A guide for People on Dialysis . The emergency diet should provide for 72 hours of nutrition because that is the minimum amount of time that Federal resource agencies need in order to establish critical care facilities.

 

Emergency Food List

This list provides a 6 day supply of canned foods and water.

Use fresh foods as long as they are available.

 

__ 3 packages of dry milk OR 4 – 8 ounce (oz.) cans

evaporated milk

__ 1 or 2 gallons of distilled or bottle water

__ 2 packages powdered fruit-flavored drink mix OR 1

container fruit-flavored drink (pre-mixed)

__ 1-2 cans or bottles of soft drink

__ 6-pack of 4 oz. cans or boxes of fruit juice (cranberry,

apple, or grape)

__ 6 boxes of single-serving cereal (No Raisin Bran)

__ small box white sugar (or box of sugar packets)

__ 12 – 4 oz. cans or “fruit bowls” of fruit (pears, peaches,

oranges, mixed fruit, applesauce, or pineapple. NO raisins)

__ 6 – 8 oz. cans of low sodium vegetables (carrots, green

beans, peas, corn, or wax beans)

__ 6 – 3 oz. or 4 oz. cans of low sodium meat (tuna, crab,

chicken, salmon, or turkey)

__ 1 jar peanut butter

__ 1 small jar jelly or honey

__ 3 small jars mayonnaise (or 8-12 single-serve foil

wrapped packs)

__ 1 loaf regular bread* (not salt-free, with NO preservatives)

__ 1 box vanilla wafers OR graham crackers

__ 5 packages of candy (sourballs, hard candy, jelly beans,

or mints)

__ 1 package marshmallows

__ 1 jumbo pack of chewing gum

*Bread can be kept frozen for 3 months.

 

3-Day Emergency Diet Plan

DAY ONE (Add 4 oz. of water to take medicine)

Breakfast

  • Cereal and fruit:
  • 1/2 cup milk or mix 1/4 cup evaporated milk with 1/4 cup
  • distilled water from sealed containers or disinfected water
  • 1 box of cereal (single-serving) (No Raisin Bran)
  • 1 tbsp. sugar
  • 1/2 can (2 oz.) canned peaches (drained)

 

Morning Snack

  • Vanilla wafers (5) or graham crackers (1 1/2 squares)
  • Sourballs (10)

 

Lunch

  • Peanut butter and jelly sandwich :
  • 2 slices of bread
  • 2 tbsp. peanut butter
  • 2 tbsp. jelly
  • 1/2 cup canned pears (drained)
  • 4 oz. (1/2 cup) pre-made powdered fruit drink

 

Afternoon Snack

  • Marshmallows (10)
  • 1/2 cup canned applesauce

 

Dinner

  • Chicken sandwich:
  • 2 slices of bread
  • 1/2 can (2 oz.) canned low sodium chicken*
  • 2 tbsp. mayonnaise*
  • 1/2 cup canned low sodium carrots (drained)
  • 1/2 cup cranberry juice

 

Evening Snack

  • Jelly beans (10)
  • Vanilla wafers (5) or graham crackers (1 1/2 squares)

*Perishable item: Throw away unused food in open containers if not refrigerated or used within 4 hours.

  • If you are diabetic, avoid the sweets in this diet plan. However, have some high sugar content foods like hard candies in case you go “low” with too little sugar in your body.

 

DAY TWO (Add 4 oz. of water to take medicine)

Breakfast

  • Cereal and fruit:
  • 1/2 cup milk or mix 1/4 cup evaporated milk with 1/4 cup
  • distilled water from sealed containers or disinfected water
  • 1 box of cereal (single-serving) (No Raisin Bran)
  • 1 tbsp. sugar
  • 1/2 can (2 oz.) canned pear (drained)

 

Morning Snack

  • 1/2 cup canned applesauce
  • Jelly beans (10)

 

Lunch

  • Chicken sandwich:
  • 2 slices of bread
  • 1/4 cup (1 oz.) canned low sodium chicken
  • 1 tbsp. mayonnaise*
  • 1/2 cup pineapple (drained)
  • 4 oz. (1/2 cup) pre-made powdered fruit drink

 

Afternoon Snack

  • Mints (10)
  • 1/2 cup canned applesauce

 

Dinner

  • Tuna sandwich:
  • 2 slices of bread
  • 1/2 can (2 oz.) canned low sodium tuna*
  • 1-2 tbsp. mayonnaise*
  • 1/2 cup canned low sodium peas drained
  • 1/2 cup cranberry juice

 

Evening Snack

  • Vanilla wafers (5) or graham crackers (1 1/2 squares)
  • Sourballs (10)

*Perishable item: Throw away unused food in open containers if not refrigerated or used within 4 hours.

 

DAY THREE (Add 4 oz. of water to take medicine)

Breakfast

  • Cereal and fruit:
  • 1/2 cup milk or mix 1/4 cup evaporated milk with 1/4 cup
  • distilled water from sealed containers or disinfected water
  • 1 box of cereal (single-serving) (No Raisin Bran)
  • 1 tbsp. sugar
  • 1/2 cup cherries (drained)

 

Morning Snack

  • Vanilla wafers (5) or graham crackers (1 1/2 squares)
  • Hard candies (10)

 

Lunch

  • Peanut butter and jelly/honey sandwich:
  • 2 slices of bread
  • 2 tbsp. peanut butter*
  • 2 tbsp. jelly or honey
  • 1/2 cup canned peaches (drained)
  • 4 oz. (1/2 cup) cranberry juice

 

Afternoon Snack

  • 1/2 cup canned applesauce
  • Jelly beans (10)

 

Dinner

  • Salmon sandwich:
  • 2 slices of bread
  • 1/2 can (2 oz.) canned low sodium salmon*
  • 1-2 tbsp. mayonnaise*
  • 1/2 cup canned low sodium green beans drained
  • 1/2 cup soft drink

 

Evening Snack

  • Vanilla wafers (5) or graham crackers (1 1/2 squares)
  • Marshmallows (10)

*Perishable item: Throw away unused food in open containers if not refrigerated or used within 4 hours.

  • Emergency medical identification- Patients should wear a medical emblem on a bracelet or necklace that states they are a dialysis patient to help medical staff quickly identify that the patient is on dialysis and any other important facts about the patient’s health if the patient were injured or unable to communicate. The patient should also carry a wallet card that displays the ESRD Patient information (such as patient name, address, dialysis unit, unit address, Nephrologist name and phone number, as well as treatment information) and ESRD toll free phone numbers. This information, as well as a dashboard display that simply states “Dialysis Patient” and provides a space to input the facility name and address and shift, can be found on the ESRD 13 site at: 
  • http://www.network13.org/disaster_resources.asp

 

  • Contact numbers- Every patient should have a list of emergency contacts that include:

 

    • DCI’s Disaster Hotline- 1-866-424-1990
    • The clinic’s phone number.
    • The back up clinic phone number along with a resource for other clinic phone numbers.
    • Utility (power, water, gas) phone numbers. (This is extremely important for home patients)
    • Friend’s and relative’s phone numbers.

 

  • Emergency broadcast communication information- Patients should know what the emergency broadcast radio stations are for their area.
 

Press Contacts

Jessica Emler

DCI Public Information
Phone: 615-342-0381
Fax: 615-341-9281
Email: jessica.emler@dciinc.org

Jess Levens

DCI Public Information
Phone: 615-342-0361
Fax: 615-341-8811
Email: jess.levens@dciinc.org