Special diets are often difficult to follow because they soon become boring and monotonous. This cookbook was written to add variety and imagination to readers' diets. Favorite everyday and special occasion recipes are given to make meals more pleasurable and the diets easier to follow. This cookbook has been compiled through the efforts of many individuals at the Cleveland Clinic Foundation. Renal patients submitted many recipes, and all recipes have been tested in the Cleveland Clinic Foundation Department of Nutrition Therapy test kitchen. Dialysis and pre-dialysis patients use this book. It contains 288 recipes for holidays and entertaining as well as for everyday use. Directions are easy to follow and printed in extra-large type. Recipes are modified for sodium, potassium, protein and fluid control. Most recipes use ingredients already at hand; only a few dietetic foods are required. Index and nutrient analyses are included for individual servings and total recipes.
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Editorial Reviews
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U.S. News & World Report has rated The Cleveland Clinic Foundation "One of the best hospitals in America"
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Most Helpful Customer Reviews
29 of 30 people found the following review helpful:
5.0 out of 5 stars
Thank God for this book,
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This review is from: The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets (Paperback)
Without this book my father in law would probably not be with us. The hospital sent him home with a boiled chicken and vegetable diet. This book has given our family several different recipes for variety that are tasty. A diabetic diet is hard enough to follow, but when you throw in kidney failure on top of that, a diet can be almost impossible to follow. Without this book, I am sure he would of given up and ate whatever he wanted and took his chances. My family and I thank you Cleveland Clinic for putting this book out, it's the only one of this kind that I was able to find. Thank you so much.
23 of 24 people found the following review helpful:
4.0 out of 5 stars
Provides both depth and breadth to meal preparation for the renal diabetic diet,
By
This review is from: The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets (Paperback)
Although published in 1985, the recipes in this book present a wide range of main dishes, snacks, side dishes and desserts for a renal diabetic diet in which protein, potassium sodium, phosphorous and sugar intake are restricted. While the recipes address renal diet restrictions, diabetics are forewarned as sugar itself, not substitutes, is employed. However, the authors note that recipes with sugar content should not be consumed outside of an entire meal. Nutritional content is presented for each recipe, and the authors suggest that no ingredients substitutions be made (except for exchanging butter or margarine for their salt-free versions) as changes would alter the calculated nutritional values.
The recipes are relatively simple to prepare, serve from 2 - 10 (though generally provide 6-8 servings), and require ingredients easily procurable at any supermarket. The number of ingredients ranges considerably from 4 for "Spiced Tea" to 19 for "Coquilles St. Jacques". Spices are used extensively to provide flavor variety in lieu of salt, and include, for example, chili powder, pepper, onion powder and garlic powder. Herbs (sage, marjoram, thyme, parsley, basil, oregano, etc.) are presented in measures for dried herbs, but of course, fresh herbs could be substituted without altering nutritional content. The most exotic equipment used is the skewers required for "Shish Kabobs". While many of the recipes contain items that are considered disallowed for renal or diabetic conditions, the authors generally stipulate in a recipe where a restricted item is present that the ingredient "has been calculated into the recipe." Small amounts of restricted foods on an occasional basis are tolerable, and the authors account for key nutritional aspects (number of servings, calories per serving, protein, fat, and carbohydrate content and sodium and potassium content) of each recipe in Section I of the book. In terms of dairy products (phosphorous and potassium sources), sour cream is used ("Veal Goulash", for example) as is yogurt ("Lamb Curry"). Milk and cream are employed in some main dishes, and cheese (sodium source), including cream cheese and cottage cheese, functions as a key ingredient in recipes. The name brand dairy product substitute Coffee Rich is used, occasionally, in place of a dairy product. Several potato (potassium source) recipes are given, and included in the directions is the soaking process required for use of potatoes in renal diets. Canned, low sodium tomatoes (potassium and sodium source) make an appearance in the recipe for "Spaghetti Sauce", among others, and tomato sauce and paste are used (separately and together) in various recipes as well. Nuts (potassium source) are found in both breads ("Zucchini Bread") and desserts (Cranberry Nut Pudding"). Sodium is present wherever margarine is used and, of course, where low-sodium ingredients are required. Dessert recipes include sugar, not the sugar substitutes most diabetics use, and the authors state that items containing sugar should be eaten as "part of a whole meal, not by themselves". Both light and heavy fare are represented in main dishes that range from heavy casserole-style meals such as "Turkey Broccoli au Gratin" and "Lasagna" to lighter entrees such as "Chicken Breasts and Mushrooms in Wine" and "Breaded Veal Cutlets". Salad dressings, such as "Creamy Roquefort Dressing" and "Parisian Dressing" would likely be regarded as good by anyone, as would the recipe for "Hot Spiced Wine". Vegetables, salads, cookies, quick breads and desserts round out the remaining offerings. Notably absent from this book are recipes with Asian or Southwestern flavorings and ingredients. As another reviewer notes, this is likely due to the period in which the book was compiled. This deficiency can be addressed through the use of recipes for renal diets available from other sources. Overall, while lacking recipes for recent trends toward Asian and Southwestern cooking, and using sugar instead of sugar substitutes, this cookbook provides both depth and breadth to meal preparation for the renal diabetic diet and it functions as a welcome addition to the repertoire of recipes that non- diet- restricted members of the family can enjoy as well. The book is an 8.5" x 11" paperback which can be made to lay flat when opened. There are no pictures, but the easy-to-read, extra-large text makes following a new recipe a comfortable experience. Table of Contents: A. Beverages B. B. Cookies C. C. Quick Breads D. D. Desserts E. Main Dishes a. Beef b. Poultry c. Lamb d. Fish (Note: this section includes shellfish recipes) e. Eggs and Cheese F. Vegetables G. Salads H. Salad Dressings, Sauces, Relishes and Shakers I. Nutritive Values of Recipes J. Index
5 of 5 people found the following review helpful:
5.0 out of 5 stars
cleveland clinic creative cooking for renal diabetics,
By adm (abq nm) - See all my reviews
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This review is from: The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets (Paperback)
Excellent with all nutritional info needed for renal diabetics to use per recipe. Nice large print and easy recipes.
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