Cookbooks for Renal Patients 2006 Update

DIALYSIS ALTERS LIFESTYLE in a multitude of ways, but eating imaginative and appetizing meals does not need to be one of them. How often have you heard your patients say “There is nothing for me to eat!” when faced with the advice to limit intake of certain foods?

Being on dialysis does not need to mean a life sentence of dull, bland, and repetitive foods. There are many good food choices that are wholesome and appealing. As we know, there are also foods that need to be eaten in a more limited approach. However, our patients often become trapped in the same eating patterns, and when that happens, a disinterest in eating and decline in appetite frequently develop.

Good-tasting foods are the basis of health and well-being for all individuals. Sometimes our patients simply need a little bit of inspiration. If you think living on a renal diet means limiting yourself to boring, bland foods—think again! The revised Cookbooks for Renal Patients 2006 Update (Figure 1) lists 19 cookbook titles and 5 web-based resources full of recipes sure to please anyone minding their potassium, phosphorus, sodium, and fluid intake. This update makes available to patients, family members, and renal professionals a wealth of resources full of practical food preparation information and renal dietary guidelines. A brief description of each cookbook is provided to help make a selection that best suits individual needs.

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Figure 1. Cookbooks for Renal Patients 2006 Update.

Special thanks to the National Kidney Foundation Council on Renal Nutrition, Northern California/Northern Nevada, for volunteering to compile and maintain the Cookbooks for Renal Patients 2006 Update. A special thank you to Karen Chong, RD, and Maureen Crerar, RD, for all their efforts in reviewing and updating this 2006 version.