Class Health

Eating Well with Kidney Failure

  • Buy now
    2014
    ISBN: 9781859591161
    £19.99
  • Buy nowKindle Edition
    2013
    ISBN: B00FJ3HWDQ

Helena Jackson, Annie Cassidy, Gavin James

Commended by  the British Medical Association

If you have kidney failure, you need to adapt and change what you eat. But, as this practical and exciting book shows, you don’t need to go on a crash diet, or to deny yourself the foods you love – you just need to adapt your favourite recipes with kidney-friendly foods. You can eat well, enjoy your food, and give your body the nutrition it needs.

This brilliant book provides a clear guide to eating well with kidney failure, as well as a collection of more than fifty delicious recipes to show you how it all works in practice. The recipes have been analysed for their nutritional content and are coded to help you choose most appropriate dishes for your individual requirements.

The authors, all dietitians specialising in kidney failure, have more than 20 years experience and are passionate about helping you to enjoy your mealtimes, giving you:


Table of Contents:
Part 1 - Food Facts
    1 How does kidney failure change what you eat?
    2 Energy
    3 Protein
    4 Potassium
    5 Phosphate
    6 Salt (sodium)
    7 Fluid balance
    8 Healthy living
    9 Vitamins, minerals and supplements
    10 Special considerations
    11 Practical hints
Part 2 - Recipes
    12 Snacks and starters
    13 Sandwich ideas
    14 Fish dishes
    15 Meat and poultry
    16 Vegetarian main dishes
    17 Side dishes
    18 Desserts
    19 Easy baking

"I warmly welcome this book as a valuable tool for dietitians and people with renal failure alike. I think it will make a huge contribution to the quality of life of many people presently stuggling with complex dietary restrictions."
Gemma Bircher, past President of EDTNA/ERCA (European Dialysis and Transplant Nurses Association / European Renal Care Association)   

"An excellent book!"
Louise Wells, Renal Dietetic Clinical Specialist, York University Hospitals NHS Trust

About the Authors:
Helena Jackson BSc, PgDip, MSc, RD,
Specialist Renal Dietitian, St George's Hospital, London

Annie Cassidy BSc, PgDip, RD,
Specialist Renal Dietitian, St George's Hospital, London

Gavin James BSc, MSc, RD,
Clinical Services Manager, St George's Hospital, London

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