Dietitians - Please see document at the end of article for more information on using book and products recommended
As dietitians we are extremely aware the renal diet places challenging restrictions on adults with kidney disease and we often struggle to come up with new and interesting recipe suggestions. This cookbook is unique in that all recipes have been created by Irelands top chefs for adults with Chronic Kidney Disease (CKD) and compiled by Valerie Twomey (founder of Truly Tasty and a renal transplant recipient). Most chefs have provided a starter, main course and dessert. There are over 100 recipes in this book and it also includes some vegetarian recipes.
Valerie Twomey approached INDI to join this project to ensure that recipes were suitable for the target market. Volunteers for this project from the RIG included Fiona Byrne Clinical Specialist Dietitian, CUH, Barbara Gillman Clinical Specialist Dietitian, MMUH, Halog Mellett, Senior Dietitian, AMNCH, Marie Sheahan, Senior Dietitian, CUH, Ann Jenkins, Senior Dietitian, Mount Carmel Hospital and Theresa Rennick, Senior Dietitian, Tullamore Hospital. Over the last 15 months, we have conducted a thorough nutritional analysis of the recipes and have used this data to devise a coding system for each recipe based on the INDI renal diet sheet and the Irish method of educating adults with kidney disease. Nutritional analysis of recipes included all the renal nutrients and also a review of the fat content within recipes. Recipes that are low in fat have been coded accordingly and therefore can be used more often. For patients the book includes a guide to using the book which includes an explanation of the coding system. We have also written a section providing background information on how we did the project for fellow dietitians.
This cookery book is best suited for entertaining or for planning that special meal for adults with CKD or those on dialysis. For many of the patients choosing a starter, main and dessert from a particular chef will not be possible as they will not have enough within their daily allowances to do so. They should instead mix and match recipes to suit their allowances and their own dietary intake. We have advised that readers of the book should discuss recipes with their dietitian before using them.
This book will be available to purchase in all leading bookstores from April 2010 and will retail at €19.99. All royalties from the book will go to the Irish Kidney Association. Two keys goals for founder Val Twomey are:
“It is hoped that this book will be a guide and reference for family members, carers and friends who wish to prepare delicious meals in the confidence that they are cooking the correct food.”
“That the book will increase and strengthen organ donor awareness.”
Truly Tasty will be available in all good bookshops and online from www.corkuniversitypress.com €19.95 www.trulytasty.ie
Ann Jenkins, Val Twomey , Derry Clarke & Vivienne Traynor
Ann Jenkins, Val Twomey , Brian Moore, Derry Clarke & Vivienne Traynor
Eileen Phelan- CNM2 Haemodialysis Cork University Hospital
Phil O’Driscoll- Renal Nurse Specialist- Cork University Hospital
Eva Long- Senior Renal Register- Cork University Hospital
