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© 2008

Nutrition in Kidney Disease

  • Laura D. Byham-Gray
  • Glenn M. Chertow
  • Jerrilynn D. Burrowes
Book

Part of the Nutrition and Health book series (NH)

Table of contents

  1. Front Matter
    Pages I-XXV
  2. Foundations for Clinical Practice and Overview

    1. Front Matter
      Pages 1-1
    2. Alluru S. Reddi, Kishore Kuppasani
      Pages 3-15
    3. Wm. Cameron Chumlea, David B. Cockram, Johanna T. Dwyer, Haewook Han, Mary Pat Kelly
      Pages 49-118
  3. Chronic Kidney Disease During Stages 1–4 in Adults

    1. Front Matter
      Pages 119-119
    2. Kristie J. Lancaster
      Pages 123-135
    3. Joni J. Pagenkemper
      Pages 137-176
    4. Judith A. Beto, Vinod K. Bansal
      Pages 177-187
  4. Chronic Kidney Disease During Stages 1–4 in Adults

    1. Front Matter
      Pages 189-189
    2. Kathy Schiro Harvey
      Pages 191-226
  5. Chronic Kidney Disease (Stage 5) in Adults

    1. Front Matter
      Pages 227-230
    2. Karen Wiesen, Graeme Mindel
      Pages 231-262
    3. Pamela S. Kent
      Pages 263-286
  6. Chronic Kidney Disease (Stage 5) in Adults

    1. Front Matter
      Pages 287-287
    2. Kamyar Kalantar-Zadeh
      Pages 289-304
    3. Marcia Kalista-Richards, Robert N. Pursell
      Pages 305-336
    4. Arthur Tsai, Jeffrey S. Berns
      Pages 337-356
    5. Linda McCann
      Pages 357-385

About this book

Introduction

The field of kidney disease has evolved over the years to encompass a broad and sophisticated knowledge base. There has been a proliferation of scientific information and technical advances in the field. In Nutrition in Kidney Disease, the authors provide a comprehensive perspective of the emerging science in nutrition in kidney disease. This important book is written by a collaborative group of distinguished dietitians and physicians in the specialized field of kidney disease and clinical nutrition, who have devoted their careers to the care of patients with kidney disease.  At the end of key chapters, case studies assess knowledge of the subject within the context of didactic curriculums.

Part I addresses kidney function in health and disease. Parts II and III provide in-depth information on the prevention of common disorders associated with chronic kidney disease, current treatment options based on the latest scientific evidence, and management, while Part IV presents the nutrition concerns of special needs populations. Part V addresses additional nutritional concerns in kidney disease such as complementary and alternative medicine, cultural issues affecting dietary adherence, and outcomes research.

Nutrition in Kidney Disease provides today’s most valuable reference as well as operative tool for the practicing clinician in the fields of nutrition and nephrology, as well as other disciplines whose research, practice, and education include nutrition.

Keywords

Diabetes Diabetes mellitus Dialysis Malnutrition Nephrology Nutrition metabolism

Editors and affiliations

  • Laura D. Byham-Gray
    • 1
  • Glenn M. Chertow
    • 2
  • Jerrilynn D. Burrowes
    • 3
  1. 1.Department of Nutritional SciencesUniversity of Medicine and Dentistry of New JerseyStratfordUSA
  2. 2.Division of NephrologyStanford University School of MedicineStanfordUSA
  3. 3.Department of NutritionC.W. Post Campus Long Island UniversityBrookvilleUSA

Bibliographic information

Industry Sectors
Pharma
Health & Hospitals
Biotechnology
Internal Medicine & Dermatology
Nephrology

Reviews

From the reviews:

“This comprehensive book focuses on preventive and therapeutic nutrition approaches to kidney disease through-out the lifespan, perfectly arranged into five sections covering fundamentals, chronic kidney disease (CKD) stages 1-4, CKD stage 5, nutritional needs, and nutrition extras including supplements, nutrition behavior, outcomes research, and resources. Each chapter includes learning objectives, a concise introduction, well organized, clearly presented subject matter, and summary. The book also includes 11 practical case studies. This is an excellent addition to The Nutrition and Health series because it targets chronic kidney disease, a major public health concern. It is truly a synthesis of state-of-the-art science, providing information on epidemiology, pathophysiology, metabolism, and diet therapy for kidney disease. This is an outstanding resource for healthcare professionals in academia and/or clinical practice, nutrition and allied health and medical students, nephrologists and educators. The editors are internationally recognized leaders who have designed this book to address key concepts of kidney disease and related interactions with kidney function, diet, obesity, heart disease, immune disease, renal replacement therapy, transplantation, aging, supplementation, and diabetes. They have selected specialized dieticians, professors, and physicians to author chapters.” (Karen R Kritsch, PhD, RD, University of Wisconsin Hospitals and Clinics)

“Perhaps the greatest strength of the work is the practical nature of the material. A beginner will gain general knowledge, while a more experienced practitioner will walk away with a helpful look at practical applications. I felt that the third section was the strongest and addressed issues not commonly covered in book format. The information was also current, and a wealth of resources was offered at the end of each chapter for further study. It is hard to provide information for both the beginner and the experienced reader, but the format of this book allows for both. Granted, the experienced will need to chase the references and dig deeper, but the information is there for the taking. Another useful feature is the case studies presented throughout the book. These allow the reader to better understand practical applications of the material.
I believe that this work is a necessary addition to the library of any working health care professional in the field of nutrition and kidney disease. It would also be a great reference for dietitians, since they are likely to encounter some of the issues covered within the work. I was intrigued and will check out the other books in this series.” (Tanya Marr, MS, RD, LD, Transplant Nutrition Specialist for the Baylor Regional Transplant Institute at Baylor All Saints Medical Center, Fort Worth,TX)