Nutrition in Kidney Disease

Jerrilynn D. Burrowes, Csaba P. Kovesdy, Laura D. Byham-Gray

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English

Springer Nature Switzerland AG
15 July 2021

Dietetics & nutrition; Renal medicine & nephrology; Complementary medicine; Biochemistry; Food & beverage technology

Series: Nutrition and Health

This third edition of this text is organized into seven sections that address the educational needs of dietitians around the world who seek current information about nutritional management of chronic kidney disease (CKD). Part I addresses the differences in the epidemiology of CKD and renal replacement therapy worldwide, such as environmental, ethnic, cultural, political and macroeconomic factors. Part II includes a thorough review of the components of the nutrition assessment, which includes information about psychosocial issues affecting nutritional status in kidney disease and drug-nutrient interactions, and parts III and IV review preventative strategies for common disorders associated with CKD such as hypertension, type 2 diabetes, obesity and cardiovascular disease are provided, and current evidence-based treatment recommendations for the nutrition management of non-dialyzed, dialyzed and transplanted adults are addressed. Part V presents the nutritional concerns of CKD populations with special needs (i.e., pregnancy, infancy, childhood, adolescence and the elderly). The nutrition management of other disorders associated with kidney disease are covered in Part VI; these include protein-energy wasting and the inflammatory response, bone and mineral disorders, nephrotic syndrome, nephrolithiasis, and acute kidney injury. Lastly, Part VII is devoted to cutting-edge research on topics of concern in nutrition in kidney disease such as the gut microbiome including pre- and probiotics, appetite regulation, advanced glycation end products, physical activity and structured exercise, and dietary patterns including plant-based diets. When appropriate, the new clinical practice guidelines in nutrition for individuals with CKD are integrated into the chapters.

The third edition of Nutrition in Kidney Disease will be a highly informative resource for nephrologists, nutrition scientists, nutritionists, and researchers and students whose research, practice, and education includes nutrition and kidney disease.

Edited by: Jerrilynn D. Burrowes, Csaba P. Kovesdy, Laura D. Byham-Gray
Imprint: Springer Nature Switzerland AG
Country of Publication: Switzerland
Edition: 3rd ed. 2020
Dimensions: Height: 254mm, Width: 178mm,
Weight: 1.384kg
ISBN: 9783030448608
ISBN 10: 3030448606
Series: Nutrition and Health
Pages: 694
Publication Date: 15 July 2021
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Part I: Foundations for Clinical Practice and Overview.- Epidemiology and Changing Demographics of Chronic Kidney Disease in the United States and Abroad.- History of Dietary Protein Treatment for Non-dialyzed Chronic Kidney Disease Patients.- Kidney Function in Health and Disease.- Part II Components of the Nutrition Assessment.- Anthropometric Assessment in Kidney Disease.- Biochemical Nutritional Assessment in Chronic Kidney Disease.- Nutrition-focused Physical Examination and Assessment in Chronic Kidney Disease.- Dietary Assessment in Kidney Disease.- Psychosocial Issues Affecting Nutrtional Status in Kidney Disease.- Drug-Nutrient Interactions.- Part III: Preventative Strategies for Chronic Kidney Disease Among Adults.- Hypertension.- Diabetes Mellitus and Chronic Kidney Disease.- Implications and Management of Obesity in Kidney Disease.- Nutritional Management of Cardiovascular Disease.- Part IV: Chronic Kidney Disease in Adults Treated by Renal Replacement Therapies.- CKD Stages 1-5 (Non-dialysis).- Maintenance Hemodialysis.- Peritonal Dialysis.- Nutrition Support in Hemodialysis and Peritoneal Dialysis.- Kidney Transplantation.- Part V: Nutrition in Chronic Kidney Disease Among Special Needs Populations.- Pregnancy.- Infancy, Childhood, and Adolescence.- The Aging Adult and Chronic Kidney Disease.- Part VI: Nutritional Management of Other Disorders that Impact Kidney Function.- Protein-Energy Wasting/Malnutrition and the Inflammatory Response.- Bone and Mineral Disorders.- Nephrotic Syndrome.- Nephrolithiasis.- Acute Kidney Injury.- Part VII: Additional Nutritional Considerations in Kidney Disease.- The Gut Microbiome.- Appetite Regulation.- Advanced Glycation End Products.- Physical Activity and Exercise in Chronic Kidney Disease.- Dietary Patterns.- Herbal and Other Natural Dietary Supplements.- Vitamin and Trace Element Needs in Chronic Kidney Disease.- Factors Affecting Dietary Adherence and Strategies for Improving Adherence in Chronic Kidney Disease.-Effective Communication and Counseling Approaches.- Comparative Effectiveness Research and Renal Nutrition.- Suggested Resources for the Practitioner.

Jerrilynn D. Burrowes, PhD, RDN, CDN, FNKF Department of Biomedical, Health and Nutritional Sciences Long Island University, Post Brookville, NY, USA Csaba P. Kovesdy, MD The University of Tennessee Health Science Center Division of Nephrology Memphis, TN USA Laura D. Byham-Gray, PhD, RDN, FNKF Department of Clinical and Preventive Nutrition Sciences School of Health Professions Rutgers University Newark, NJ USA

Reviews for Nutrition in Kidney Disease

"""This third edition gives a much-needed update to arm health professionals with practical nutrition recommendations for individuals with kidney disease. ... This updated edition provides all the key recommendations that have been published since the previous edition."" (Amy Hess Fischl, Doody's Book Reviews, October 16, 2020)"