Table of Contents

Forward
Introduction

Part 1 - Food Facts

How does kidney failure change what you eat?
Energy
Protein
Potassium
Phosphate
Salt (sodium)
Fluid balance
Healthy living
Vitamins, minerals and supplements
Special considerations
Practical hints

Part 2 - Recipes

Snacks and starters
Sandwich ideas
Fish dishes
Meat and poultry
Vegetarian main dishes
Side dishes
Desserts
Easy baking

Appendix - useful addresses
Appendix - nutritional analysis of recipes

About the Author

Helena Jackson,BSc, PgDip,MSc, RD Renal Dietitian, St George's Hospital, London Annie Cassidy,BSc, PgDip, RD Renal Dietitian, St George's Hospital, London Gavin James,BSc,MSc, RD Dietetic Services Manager, St George's Hospital, London

Reviews

'I was very impressed with the content of this book. The practical chapters I found very informative, and perhaps more importantly, easy to follow.' Laurence Spicer, London 'I have thoroughly enjoyed reading this ... the recipes especially suit those who work, where I have found recipes in other books take too long. The language is straightforward and understandable for those new to kidney disease and those who are more knowledgeable.' Lisa Brereton, London 'I found the book very readable and I expect it to help meet patients'educational needs. It has been thoughtfully put together and contains some very useful information.' George Hartley, Chief Renal Dietitian, Freeman Hospital, Newcastle-upon-Tyne 'An excellent book!' Louise Wells, Renal Dietetic Clinical Specialist, York University Hospitals NHS Trust