Helena Jackson - Eating Well with Kidney Failure

Comments on Eating Well with Kidney Failure from readers

I was very impressed with the content of this book. The practical chapters I found very informative, and perhaps more importantly, easy to follow.

Laurence Spicer, London

I have thoroughly enjoyed reading this... the recipes especially suit those who work, where I have found recipes in other books take too long. The language is straightforward and understandable for those new to kidney disease and those who are more knowledgeable.

Lisa Brereton, London

I found the book very readable and I expect it to help meet patients educational needs. It has been thoughtfully put together and contains some very useful information.

George Hartley, Chief Renal Dietitian,
Freeman Hospital, Newcastle-upon-Tyne

An excellent book!

Louise Wells, Renal Dietetic Clinical Specialist,
York University Hospitals NHS Trust

This book has been approved by EDTNA/ERCS
(the European Dialysis and Transplant Nurses Association/
European Renal Care Association)

The National Kidney Federation (NKF) is a charity representing all kidney patients in the United Kingdom, it is run by kidney patients for kidney patients. The Federation campaigns for increased renal provision and improved treatment. The charity also provides national services to assist all kidney patients.

Publications recommended by the NKF have to be of a high standard and easily readable, the recommendation is not given lightly and is highly prized. The NKF recommendation of this book was made at the time of its publication and has to be renewed at subsequent prints in order to retain the NKF endorsement and recommendation. Further information about the NKF and books it recommends can be found on its website www.kidney.org.uk.

Text Helena Jackson, Annie Cassidy and Gavin James 2006

Typography Class Publishing (London) Ltd 2006

All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior written permission of the publisher of this book.

The authors have asserted their rights as set out in Sections 77 and 78 of the Copyright Designs and Patents Act 1988 to be identified as the author of this work wherever it is published commercially and whenever any adaptation of this work is published or produced including any sound recordings or files made of or based upon this work.

Printing history

First published 2006

The authors and publishers welcome feedback from the users of this book. Please contact the publishers.

Class Publishing, Barb House, Barb Mews, London W6 7PA, UK Telephone: 020 7371 2119

Fax: 020 7371 2878 [International +4420]

email:

www.class.co.uk

The information presented in this book is accurate and current to the best of the authors knowledge. The authors and publisher, however, make no guarantee as to, and assume no responsibility for, the correctness, sufficiency or completeness of such information or recommendation. The reader is advised to consult a doctor regarding all aspects of individual health care.

A CIP catalogue record for this book is available from the British Library

ISBN 10 1859591167

ISBN 13 9781859591161

Edited and indexed by Richenda Milton-Thompson

Illustrations by David Woodroffe

Designed and typeset by Martin Bristow

Printed and bound in Finland by WS Bookwell, Juva

This book is dedicated to all our patients
past, present and future and to the memory
of Lawrence, in the hope that it may answer
some of his questions.

Throughout the writing of this book we have been guided and supported by many people.

We are grateful to Richard Warner who initiated and believed in the task of publishing a cookbook for kidney patients, and to all the staff at Class Publishing for their help over the past few years. At the other end of the process we have been fortunate in our editor, Richenda Milton-Thompson who has contributed so much to the finished product.

We have been lucky to have a number of expert healthcare professionals and advisors who helped by reviewing the manuscript. We would like to thank the following for their comments and contribution to the book: Gemma Bircher, Barbara Engel, George Hartley, Sam Kanisius, Althea Mahon, Andy Stein, Louise Wells and Janet Wild.

We are also very grateful to the following patients, relatives and friends who brought the unique insights of personal experience: Lisa Brereton, Angela Dennis, Deryk Draughn, Lisa Mairs, Andrew Roberts, Laurence Spicer, Michael Watts and Norma Watts.

We greatly appreciate the help and support of our renal and dietetic colleagues at St Georges and Kings College Hospitals and the invaluable experience in meeting, learning from and working with kidney patients at both hospitals.

Last, but, not least, a particular and heartfelt thanks to our friends and families for their love, help and support. With patience and enthusiasm fortitude, they have tasted multiple versions of our chosen (and rejected) dishes, completed all those chores left undone and, uncomplaining, allowed a rival, The Book, to take much of our time and attention.

Helena Jackson

Annie Cassidy

Gavin James

Food is not only a basic need but also an important part of most peoples daily enjoyment. Unfortunately renal failure can change this for the person affected as well as for their family and friends. Having to take on board new dietary guidelines and cooking methods can make daily meals, eating out and entertaining increasingly difficult to cope with.

The bookshelves are stacked full of recipe books and tips for various diets but there are limited resources for a person with renal failure. Dietitians are skilled in giving practical advice but they cannot be available in the home to answer questions and give cooking ideas 24 hours a day. There is an obvious need for more information to be at hand.

After 18 years of working in the renal field I warmly welcome this book as a valuable tool for dietitians and people with renal failure alike. I think it will make a huge contribution to the quality of life of many people presently struggling with complex dietary restrictions.

Gemma Bircher BSc, PgDip, Msc, RD

Past president of EDTNA/ERCA

(European Dialysis and Transplant
Nurses Association/European
Renal Care Association)

This book is about food and drink and kidney failure. It is full of quick, simple and great-tasting recipes for people with kidney disease, along with their friends and families. It is intended for adults at all stages of kidney failure, from those whose kidneys are working slightly below their normal level to those whose kidneys have failed altogether and who are reliant on dialysis.