Setting up your Low Protein Kitchen
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Learning new information about your child’s diet and how it relates to cooking can be overwhelming which may make it easy to become “kitchen challenged”. It is our goal to help answer many of the questions you may have about low protein cooking. This book was designed to be a learning tool to help you discover new foods and recipes that are used in a low protein diet. We start with kitchen basics including step by step instructions on how to weigh and measure ingredients. Learning new herbs and spices may help you create your own flavorful dishes. We have provided tips on how to work with low protein ingredients, storing, freezing, and reheating your food. There are a few recipes to help you get started. There is a table with the protein and specific amino acid content of the recipes along with visual aids that may make your low protein cooking easy. We are excited for you to get started! By using our tips to create your meals, you will be on your way in preparing healthy and nutritious foods.
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About the Book
Families will love this. Simple yet creative ideas for making a variety of meals from a few basic low protein foods. Fran Rohr, MS, RD, LDN. Clinical Nutrition Specialist. Boston Children's Hospital Laurie Bernstein and her team have put together another great educational booklet! This guide will help our families feel more comfortable in the kitchen and create low protein delicious dishes for the whole family! Mary Sowa, MS, RD CHOC Children's Hospital Setting Up Your Low Protein Kitchen is a practical…and fun… resource for anyone following a low protein diet. Sandy van Calcar, PhD, RD University of Wisconsin
About the Author
Laurie Bernstein, MS, RD, FADA is an Associate Professor in the Department of Pediatrics, Section of Clinical Genetics and Metabolism at the University of Colorado School of Medicine, Denver; and Children’s Hospital Colorado in Aurora, Colorado. Laurie is the director of the IMD Nutrition Clinic. Laurie is a fellow of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association ADA) a four-time recipient of the ADA’s Creative Nutrition Education Award (1997, 2001, 2005, 2008) for her extensive contributions. She was presented the Children’s Choice Award for Innovation in 2000, and the health and Science Communication Association’s Silver Award in 2004. Laurie is a co-founder for Metabolic University, a training forum for registered dietitians, nurses, genetic counselors, and medical doctors and a founding member of Genetic Metabolic Dietitians International. Rebecca Groen is a Culinary Arts, Culinary Nutrition and Food Science BS candidate (May 2013) from Johnson & Wales University in Denver, Colorado. As a chef she understands the challenges of a low protein diet. Rebecca likes to combine her creative approach to nutrition with her passion for cooking healthy and nutritious foods.