Research Article

Development and testing of recipes suitable for patients with chronic renal failure

Published in: South African Journal of Clinical Nutrition
Volume 22 , issue 4 , 2009 , pages: 177–184

DOI: 10.1080/16070658.2009.11734246

Author(s): N Conradie [AN0001] , Mg Herselman Division of Human Nutrition, Faculty of Health Sciences, , Ml Marais Division of Human Nutrition, Faculty of Health Sciences,

Keywords: sensory evaluation , chronic renal failure , 9-point Hedonic scale

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Abstract

Objectives: The main objectives of the study were to develop and test recipes that meet the nutritional requirements of and are acceptable to patients with chronic renal failure. The secondary objectives were to determine gender and racial differences in the participants’ responses during consumer sensory testing.

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