The Handbook of Nutrition in Kidney Disease, part of the Oxford Clinical Practice Series, is a comprehensive handbook for nephrologists, physicians, and dieticians as well as medical students. In patients of chronic kidney disease, the management of nutrition is a prime concern, but adequate literature on the practical aspects is not available. This handbook fills the gap by providing theoretical and practical approaches to handling nutritional requirements of patients of kidney disease. The author addresses a spectrum of kidney diseases and their nutritional management in the context of Western and South Asian diet patterns. She offers dietary choices that slow down the progression of the disease, and provides lucid, scientific answers to ‘what not to eat and why’. The book also includes a discussion on the myths associated with kidney diseases and a chapter on counselling kidney patients.
Contents: Part I: 1. Introduction. 2. Basic principles of diet for chronic kidney disease patients. 3. Counselling a renal patient: what bothers patients the most and how to manage that concern. 4. Acute kidney injury. 5. Chronic kidney disease. 6. Chronic kidney disease in children. 7.1 Nephrotic syndrome: adult. 7.2 Nephrotic syndrome: paediatric. 8. Diabetic nephropathy. 9. Renal disease and hypertension. 10. Kidney stone disease. 11. Polycystic kidney disease. 12. Nutritional issues in renal transplant patients. 13. Hereditary and developmental disorders of the kidney. 14. Nephrotoxic drugs. 15. Myths and facts about kidney diseases. 16. Review questions. Part II: 17. Basics of renal system. 18. Calories (energy). 19. Protein. 20. Carbohydrates. 21. Digestion and absorption of food. Appendices.
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