Publication:
Recipe development for the kidney patient

Simple item page
dc.contributor.authorAKDUMAN, GÜL
dc.contributor.authorsAKDUMAN G., GÜNEŞ F. E.
dc.date.accessioned2023-03-03T08:44:44Z
dc.date.available2023-03-03T08:44:44Z
dc.date.issued2021-05-01
dc.description.abstractKidney patients are restricted from sodium, potassium, phosphorus, and protein. In thisstudy, new recipes have been developed in order to prevent the decrease in appetite, to control the loss of liquid electrolytes due to vomiting, to help patients feel better by improving their morale, to facilitate their adaptation to the diet. Eight selected foods were prepared by modified for reducing sodium, potassium, and phosphorus (repeating 2 times) and by standard recipes (repeating two times). Eight foods and 16 recipes were obtained. Sodium, potassium, phosphorus, and protein contents were measured after the process. Sodium, potassium, and phosphorus contents were analyzed with the ICP-MS method. Protein content was analyzed with the Kjeldahl nitrogen determination method. Applied cooking methods led to a decrease in sodium, potassium, phosphorus, and protein levels in the modified foods. The highest loss rate (65.3%) was observed in proteins in apple halva. The lowest loss (21.5%) was determined in the potassium in the banana cake. These cooking methods can be useful for enriching the meals of kidney patients.
dc.identifier.citationAKDUMAN G., GÜNEŞ F. E., "Recipe Development for the Kidney Patient", SAUDI JOURNAL OF KIDNEY DISEASES AND TRANSPLANTATION, cilt.32, sa.3, ss.786-793, 2021
dc.identifier.doi10.4103/1319-2442.336774
dc.identifier.endpage793
dc.identifier.issn1319-2442
dc.identifier.issue3
dc.identifier.startpage786
dc.identifier.urihttps://hdl.handle.net/11424/287079
dc.identifier.volume32
dc.language.isoeng
dc.relation.ispartofSAUDI JOURNAL OF KIDNEY DISEASES AND TRANSPLANTATION
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectTıp
dc.subjectSağlık Bilimleri
dc.subjectDahili Tıp Bilimleri
dc.subjectİç Hastalıkları
dc.subjectNefroloji
dc.subjectMedicine
dc.subjectHealth Sciences
dc.subjectInternal Medicine Sciences
dc.subjectInternal Diseases
dc.subjectNephrology
dc.subjectÜROLOJİ VE NEFROLOJİ
dc.subjectKlinik Tıp
dc.subjectKlinik Tıp (MED)
dc.subjectUROLOGY & NEPHROLOGY
dc.subjectCLINICAL MEDICINE
dc.subjectClinical Medicine (MED)
dc.subjectUrology
dc.titleRecipe development for the kidney patient
dc.typearticle
dspace.entity.typePublication
local.avesis.id5cce5af4-1de6-401c-9640-b57944f320af
local.indexed.atWOS
local.indexed.atPUBMED
local.indexed.atSCOPUS
relation.isAuthorOfPublication5847d5d3-3f81-46fa-9e81-25aa4d5d0228
relation.isAuthorOfPublication.latestForDiscovery5847d5d3-3f81-46fa-9e81-25aa4d5d0228

Files

Collections

Research Outputs