Dietary Guide for Delicious Meals in Chronic Disease - Kidney Disease

Author: None
Publisher:
Publish Date: 2006-03-09
Features: Traditional Chinese Medicine (TCM) emphasizes the concept of "food and medicine originate from the same source," which is commonly known as "food nourishment is better than medicine nourishment, and dietary therapy is better than medicinal therapy." This is a typical experience summary from the five-thousand-year history of Chinese civilization. This series of books selects 18 common chronic diseases and elaborates on the dietary care principles and techniques, the best nourishing foods, lifestyle and precautions, as well as dietary misconceptions and taboos for each disease. Each disease features 100 nutritious and delicious meal recipes for readers to choose from. For each meal, the efficacy, ingredients, preparation method, target audience, eating method, and best pairing or taboos are briefly explained. Health tips are provided to offer distinctive nutritional science knowledge or cooking techniques. At the end of each book, a weekly meal plan and more than 30 simple and effective dietary recipes are compiled. This series keeps pace with the times, integrating knowledge, practicality, science, and fun, providing effective thinking methods, dietary therapy knowledge, and related food preparation techniques for the prevention and treatment of modern chronic diseases. This book will undoubtedly benefit patients with common chronic diseases in their early recovery and will be loved by patient families and enthusiastic readers. The content of this book mainly consists of the following four parts:
First, Part briefly introduces the dietary care principles and common knowledge of the best nourishing foods for three common chronic kidney diseases: chronic nephritis, painful syndrome, and chronic renal insufficiency. The second part focuses on the above three common chronic kidney diseases and includes 100 meal recipes with high nutritional value and relatively fresh taste. Each recipe briefly introduces its efficacy, ingredients, preparation method, target audience, eating method, and related taboos. The efficacy, nutritional components, preparation techniques, and precautions of the main ingredients are explained in the form of tips, interspersed with some medical knowledge about chronic kidney diseases. Each recipe is accompanied by a beautiful color illustration, which is vivid and intuitive, helping readers choose and try suitable recipes. To guide daily meal planning, Part III lists a "weekly meal plan" for convenience. The fourth part includes some simple and effective single recipes suitable for chronic kidney diseases, hoping to benefit the recovery of patients with painful syndrome. Additionally, an appendix at the end of the book provides a list of foods with low sodium and potassium content for reference when planning meals for chronic kidney disease patients. This book can serve as a reference for medicinal diet therapists, chronic kidney disease patients, and housewives.