5 Ingredient Renal Diet Cookbook

Aisling Whelan


$15.29 $16.99
Publisher: Rockridge Press
ISBN: 9781646115198
Cover type: Paperback
Publish date: 6/16/2020
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This is the simplest cookbook for the renal diet, featuring tasty recipes for all stages of CKD that use no more than 5 ingredients.

 

A time-conscious, delicious dietary approach to renal disease—in 5 ingredients

Finding a proper diet that helps manage your chronic kidney disease (CKD) can be an overwhelming dilemma—especially depending on what stage of CKD you’re in and if you have another condition such as diabetes. The 5-Ingredient Renal Diet Cookbook is a straightforward, information-packed guide to managing kidney disease with a proper diet and provides tons of tasty recipes requiring only 5 ingredients.

With this renal diet cookbook, you’ll learn about the causes of the disease, its five stages, renal diet guidelines, and much more. A Stage-by-Stage Nutritional Needs table provides specific intake guidelines for protein, sodium, potassium, and phosphorus depending on your current stage of CKD.

And most importantly, easy-to-make recipes such as Hearty Veggie Stew and Chicken with Apricots leave you feeling full, healthy, and happy.

This renal diet cookbook includes:

  • Proper protein—This renal diet cookbook includes recipe labels for high, medium, and low protein, and alternate ingredient suggestions to increase or decrease a dish’s protein.
  • Diabetic-conscious—Use modification tips to adjust dishes with diabetic needs in mind.
  • Yummy extras—Not only do the recipes in this renal diet cookbook cover breakfast, lunch, and dinner, but you’ll find instructions for making universal staples that can be made repeatedly, batch cooked, and combined with other recipes.

Manage your CKD with healthy and yummy dishes from this easy-to-use renal diet cookbook.

AISLING WHELAN is a New York City-based registered dietician nutritionist (RDN) with a passion for helping others achieve wellness through the healing power of food. Aisling obtained a master's degree in clinical nutrition from New York University and holds professional affiliations with the Academy of Nutrition and Dietetics, the National Kidney Foundation, Dietitians in Integrative and Functional Medicine, and the Greater New York Dietetic Association.

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