Nephrology Patient Cookbook | Kidney Disease Cookbook | ERA

  • Nephrology Patient Cookbook Project

    a collaboration between the National Societies of Nephrology in Europe and ERA-EDTA

This project was created to actively involve the National Societies in a project under the umbrella of ERA.

The aim of this project is to give nephrology patients and their caretakers recipes that are patient-friendly from different countries around Europe and Countries bordering Europe and the Mediterranean Sea.

This is a project that is “alive” meaning that new recipes can be added at any time, furthermore in the future, the project can expand to allow comments from patients, suggestions thus making it a lively “forum” for this essential daily need.

We are very grateful to the committee members that has so actively contributed to the scientific introduction as well as to all the National Societies who have so willingly shared (and will continue to share) their special recipes with all of us.

Finally, we would like to point out that the content of the recipes is of the authors who have submitted them and that in no way ERA is responsible or liable and that, furthermore, these recipes do not in any way substitute the guidelines provided to each single patient by their physician.

  • Committee

Christoph Wanner
Germany
ERA President

Catherine Lasseur
France

KalliopiAnna Poulia
Greece
representing EDTNA/ERCA

Stanislas Trolonge
France

Philippe Chauveau
France
Representing ERN*

Lina Johansson
United Kingdom
Representing ERN*

Siren Sezer
Turkey
Representing ERN*

*ERN (European Renal Nutrition) is an ERA Working Group.

  • Acknowledgements

The initiatives of ERA would not be possible without the hard work of many volunteers.

We are grateful to all the “Nephrology Cookbook” Committee Members who have contributed to the “scientific introduction” and, in particular, to Christoph Wanner (Germany) and Philippe Chauveau (France) for their leadership and coordination efforts.

The ERA Working Group ERN (European Renal Nutrition) gave its endorsement and actively contributed to this initiative.

EDTNA/ERCA has also actively supported the initiative as well.

A special “thank you” goes to Ms. Felicity Kimber who coordinated this introduction from a secretarial point of view. Least, but by no means last, the support of the National Societies of Nephrology for submitting the recipes: without their support this project would not have been possible!

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Disclaimer
The content of the recipes is of the authors who have submitted them on behalf of the National Society and that in no way ERA is responsible or liable and that, furthermore, these recipes do not in any way substitute the guidelines provided to each single patient by their physician.

supported by Dr. Schär with an educational grant

Kidney-friendly foods, low in protein, made for those with chronic kidney disease.
www.flavis.com