Date of Award

5-2024

Document Type

Project

Degree Name

Master of Science in Nutrition Science

Department

Health Science and Human Ecology

First Reader/Committee Chair

Dr. Chen-Maynard, Dorothy

Abstract

Dialysis is a treatment for patients with Chronic Kidney Disease (CKD) with nonfunctioning kidneys. Managing nutrition during dialysis is crucial for improving patients’ quality of life and involves moderate consumption of protein, potassium, phosphorus, calcium, sodium, and fluids. The objective of this project was to develop a cookbook that used traditional recipes from Mexican culture and modify the ingredients to meet the unique dietary needs of persons receiving dialysis. A qualitative assessment was performed to ensure that traditional flavors were retained. The recipes were obtained from various internet sources and ingredients were modified to meet and ensure compliance with the dietary limitations consistent with a healthy diet for patients on dialysis. Each dish was prepared using the modified ingredients and a taste test was conducted with a panel of 3 participants. The recipes were evaluated for flavor, texture, and appearance. The participants were asked to rate the recipes on a scale of 1-5, with 5 indicating “extremely liked”. The dishes that were rated above a score of 4 based on taste were shredded beef, breakfast chorizo, fruit salad, green beans, Mexican rice, Mexican zucchini, empanada, and mango smoothie. The dishes rated above a 4 based on texture were the breakfast chorizo, fruit salad, green beans, Mexican rice, Mexican zucchini, empanada, hibiscus, cucumber agua, mango smoothie, and watermelon agua.

The dishes rated above a 4 based on appearance were the shredded chicken, shredded beef, breakfast chorizo, fruit salad, Mexican rice, Mexican zucchini, empanada, pan de polvo, hibiscus, cucumber agua, horchata, mango smoothie, and watermelon agua. Limitations were the use of online diet analysis tool Cronometer with limited ingredients, the participants’ familiarity with the traditional dishes, a small sample size of taste testers, and the fat content that was not included in the analysis of the recipes.

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