A. Hillary Steinhart, MD. MSc. FRCP(C), author of the companion volume Crohn's and Colitis: Understanding and Managing IBD, is head of the combined division of gastroenterology for Mount Sinai Hospital and the University Health Network in Toronto. He is also an associate professor in the Department of Medicine at the University of Toronto. Julie Cepo, RD, is the inpatient clinical dietitian for the gastrointestinal program at Toronto's Mount Sinai Hospital. Her work involves IBD patients and their families, and she specializes in nutrition support as well as therapeutic diet education.
A valuable resource to dietitians and other health professionals
who care for patients with IBD.--Cathy Alberda, MSc, RD"Crohn's and
Colitis Foundation of Canada" (01/01/2012)
As a clinical dietitian, I found the information on dietary
management of Crohn's and colitis complete, allowing the patient to
individualize their own diet, and most importantly to focus on
prevention and treatment of malnutrition... This book is ideal for
IBD patients or family members who have questions or concerns about
meeting their nutritional needs while modifying their diet for
Crohn's or colitis. It could also serve as a valuable resource to
dietitians and other health professionals who care for patients
with IBD.--Cathy Alberda, MSc, RD "Crohn's and Colitis Foundation
of Canada "
Crohn's disease is an inflammatory bowel disease (IBD) that causes
inflammation of the lining of the digestive tract. Colitis is also
inflammation but is inflammation of the large intestine. Both can
be debilitating and very painful. One effective way of treatment is
through diet. The authors, experts in gastrointestinal issues at
Mount Sinai Hospital in Toronto, Canada, offer patients and
families ways to cope with the dreaded disease in Crohn's and
Colitis Diet Guide. Their explanation and diagrams are thorough and
well researched. As well, the information is presented in lay terms
so that anyone can understand it. The recipes include gentle
ingredients as well as explanations why a specific ingredient is
used. For example, the recipe for Turkey Apple Meatloaf calls for
oat bran. The reason it is used is because oat bran's "gelling"
properties help to form loose stool. Because of this desirable
effect, many low-residue diets include oats and oat products
despite the increased fiber content. Each recipe also comes with a
nutrient table covering calories, fat, fiber, protein and
carbohydrates. I believe that Crohn's and Colitis Diet Guide would
be well worth having by anyone that is stricken with these diseases
or for anyone that has to cook for a victim. The recipes are simple
and the ingredients could be found in any pantry or local grocery
store. But, more so the authors' information is an added resource
for those already with some knowledge.-- (02/14/2011)
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