ABSTRACT
INTRODUCTION: Diet therapy is important in renal failure to slow down the progression of the nephropathy and to control uremic symptoms. The main barrier is long-term poor compliance because of flavour and appetizing of a low protein meal. METHODS: We organized an educational cooking event in a kitchen laboratory with a chef.Fifty patients came accompanied by their care-giver. They could listen to the chefs advices, observe the manipulation of food, taste the dishes prepared with low protein products and directly cook with the assistance of the chef. The menu consisted of appetizers, two different kinds of pasta dishes, a vegetable dish, olive bread and a dessert.The patients collaborated to prepare bread and pasta. CONCLUSIONS: Patients appreciated the event and participated in an active way. They showed how important is their direct participation in the control of the disease.
