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Learn to COOK - The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets
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List Price: $17.95
Our Price: $12.21
Your Save: $ 5.74 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Senay Publishing
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.56314
EAN: 9780941511018
Format: Large Print
ISBN: 0941511014
Label: Senay Publishing
Manufacturer: Senay Publishing
Number Of Items: 1
Number Of Pages: 153
Publication Date: 2006-10-01
Publisher: Senay Publishing
Studio: Senay Publishing
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Editorial Reviews:
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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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Spotlight customer reviews:
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Customer Rating:
Summary: Outdated
Comment: This book has a lot of very good recipes for the renal diabetic diet. However, this book is a little out dated. My father is on dialysis and most of the recipes were not allowed by the Dietician at the center.
Customer Rating:
Summary: Provides both depth and breadth to meal preparation for the renal diabetic diet
Comment: 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
Customer Rating:
Summary: Awesome Book
Comment: I bought this for my partner and she carries it around and cooks out of it like it is her Bible.
Customer Rating:
Summary: Port in a storm
Comment: Pros:
As stated already, the print is large and the recipes are simple. Ingredients are easy to find.
Cons:
Recipes are made for 6 servings. In my case, I am cooking for two people, so I have taken to entering the recipes into MasterCook 8 so I can tailor them if needed. As a result, I often find the numbers are wrong in the back of the book. Usually MasterCook numbers will match 1 or 2 of the book's assessment. This causes concern when a person has to count the amount of potassium for the day. At times, I have concern about some of the amounts of potassium or sodium in the recipes, seeming too high for their health.
My view:
I am thrilled to have the book as a jumping off point, for assessing what my folks can eat in a day. Since I do not live with them, I use some of the recipes, the ones that adapt to it, as frozen meals which my parents can fix when they need them. This gives me peace of mind about the foods they are eating. I wish that they book would be updated a bit, have a bit more information in it about renal diabetic diets.
Customer Rating:
Summary: Creative Cooking for Renal Diabetics
Comment: Creative Cooking for the Renal Diabetic has some wonderful recipes! However, it was published in 1985 and I question whether the extensive use of sugar is intentional or, because it was published before many of the sugar substitutes were on the market, this was the only option.
I have a diabetic husband who has kidney problems but is not to the point of needing dialysis. I am confused if these recipes should be used for him.
I tried some of the recipes and they were very good.
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