Date of Award:

5-1997

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Nutrition and Food Sciences

Committee Chair(s)

Deloy Hendricks

Committee

Deloy Hendricks

Abstract

Compliance with the strict dietary regimen for the dialysis patient can be very challenging. Many foods are limited from the diet of a renal patient because of the high potassium content. The physiological consequences of failure to follow a diet prescription can be fatal for the dialysis patient. In an effort to improve patient compliance with nutritional protocols, several potato cooking methods and centrifugation of tomato sauce were investigated for their effects in reducing potassium content.

All methods with a 24-hour soak were found to be significant in reducing potassium content of potatoes (PPPP<0.05).

Centrifugation of tomato sauce, and retention of the solids were found to be effective methods for reducing the potassium content of tomato sauce. There was, however, a significant difference (P

The results of this study are significant because they suggest that there are more effective, alternative methods for preparing potatoes and tomato sauce than those that are currently being used. This would suggest an increased likelihood for patient adherence to nutritional recommendations.

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