Christchurch Kidney Society cookbook recipe for renal diet success
CPIT Food and Hospitality has been acknowledged in a cookbook published by the Christchurch Kidney Society, for testing recipes that give people with kidney disease more food options.
CPIT Food and Hospitality's responsive delivery manager Dennis Taylor said the institute was happy to help with the project.
"The society operates on a shoe-string budget and was very appreciative of the support and assistance that was provided by the school. A small contribution of time and expertise by the school made a huge contribution to the success of the book project."
On sale this week, the cookbook was already being snapped up by other kidney disease support organisations in New Zealand and Australia, Christchurch Kidney Society field worker Viv Smith said.
"It has been a wonderful journey and we truly hope that the book helps people with their food choices, and that the recipes are easy and quick enough to prepare for those who struggle with daily choices."
The cookbook offers various dietary options to patients and staff following a renal diet, when the amount of protein, phosphorus, calcium, sodium, and potassium in food needs to be limited to help decrease the amount of waste made the body, which can help kidneys work better.
It includes recipes for vegetable, salad and meatless meals, along with sweet treats.
For more information contact:
Kidney Information Centre, Level 1, 230 Antigua Street, Christchurch 8011,
Phone (03) 379 5529
Or: Kidney Health New Zealand
Phone 0800 543639