| Description |
xv, 230 pages : illustrations ; 26 cm |
| Summary |
"As a patient, the author, Mrs. Curtis, relates her own experience in dealing with the renal diet. Through a positive approach, she demonstrates that sometimes when you "make the best of it," the results are better than if the problem had not occurred. Fellow patients will recognize many of the author's feelings and obstacles as their own. The second edition of The Renal Patient's Guide to Good Eating includes many new dishes as well as nutritional information for all recipes. This should make it easier for renal patients and their dietitians to determine how these dishes can best fit into their diet plans. The analyses can be used as a guide to appropriate serving sizes for each patient's daily allowances of sodium, potassium and phosphorus. Great care has been taken to include complete nutrition information wherever possible. This cookbook is suitable for anyone. It does not separate the "dieters" from others."--BOOK JACKET |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Chronic renal failure -- Diet therapy -- Recipes.
|
|
Chronic renal failure -- Nutritional aspects.
|
| Genre/Form |
Cookbooks.
|
| LC no. |
2003040176 |
| ISBN |
0398073996 spiral |
|
