Eating healthy is tasty: a message of enjoyment for kidney patients and health care providers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nephrology
Link
https://link.springer.com/content/pdf/10.1007/s40620-023-01798-3.pdf
Reference7 articles.
1. Fouque D, Vennegoor M, ter Wee P, Wanner C, Basci A, Canaud B et al (2007) EBPG guideline on nutrition. Nephrol Dial Transplant 22(Suppl 2):ii45-87. https://doi.org/10.1093/ndt/gfm020
2. Beto JA, Ramirez WE, Bansal VK (2014) Medical nutrition therapy in adults with chronic kidney disease: integrating evidence and consensus into practice for the generalist registered dietitian nutritionist. J Acad Nutr Diet 114(7):1077–87. https://doi.org/10.1016/j.jand.2013.12.009
3. Bovio G, Esposito C, Montagna G, Brazzo S, Esposito V, Torreggiani M et al (2016) Inadequate macronutrient and micronutrient intakes in hemodialysis and peritoneal dialysis patients: data from a seven-day weighed dietary record. Nephron 133(4):253–260. https://doi.org/10.1159/000447723
4. Luis D, Zlatkis K, Comenge B, García Z, Navarro JF, Lorenzo V et al (2016) Dietary quality and adherence to dietary recommendations in patients undergoing hemodialysis. J Ren Nutr 26(3):190–195. https://doi.org/10.1053/j.jrn.2015.11.004
5. Campbell KL, Carrero JJ (2016) Diet for the Management of Patients With Chronic Kidney Disease; It Is Not the Quantity, but the Quality That Matters. J Ren Nutr 26(5):279–81. https://doi.org/10.1053/j.jrn.2016.07.004
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