Patients with chronic kidney disease (CKD) have a limited appetite, and many of the medications they take cause nausea and gastroparesis. Because the majority of patients have diabetes and hypertension, they are unable to consume large amounts of salt and sugar. As a result, food palatability has a low appeal. It is necessary to explore on good appetising foods with appropriate nutrients in order to boost their consumption of healthy foods while keeping in mind their renal dietary regimen. This includes limiting the amount of potassium, salt, and moisture in diets. This is the focus of our current publication. Five renal food products were produced, and each was tasted by thirty volunteers from the sick group and the control group. All of the renal foods were well received, demonstrating their palatability.
Author(S) Details
Bhavana Shailendranath
Department of Nephrology, St. John’s Medical College Hospital, Bangalore, India.
C. Usha Devi
Department of Food and Nutrition, Smt. VHD Central Institute of Homescience and Research Centre, Bangalore, India.
Renuka Satish
Department of Nephrology, St. John’s Medical College Hospital, Bangalore, India.
Prashant G. Kedlaya
Department of Nephrology, St. John’s Medical College Hospital, Bangalore, India.
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