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For most women, pregnancy is a free pass to indulge those cravings for fast food and ice cream. But that wasn’t the case for DaVita dietitian Patty. “I became very interested in the science of nutrition during my first pregnancy,” Patty explains. “So I decided to return to college to learn all I could and practice in the field of dietetics as a career.”
Having grown up in Oklahoma City, it seems only natural that Patty chose the University of Oklahoma to receive her education in dietetics. And today, she uses that education to help people meet the challenges of sticking to a healthy diet. “Following a diet for one’s health is not always motivating enough over the long term,” Patty acknowledges. “That’s why new and different recipes are so important in the dialysis diet for variety to liven up the taste buds!”
And Patty likes to liven things up. Besides her unabashed enthusiasm for the Oklahoma Sooners (“Go SOONERS!’), she is very excited about her work at DaVita over the past eight years. “It’s very rewarding when I can work in [to a patient’s diet] a favorite food that the patient learned was a restricted, or ‘no-no’, food. When this occurs, and I witness the patient’s relief, I have had a great day at work!” states Patty.
Patty demonstrates there are more possibilities on the renal diet when limiting portions. “The recipe I’m sharing offers choice and possibility with two ingredients that are generally known as restricted foods. High phosphorus milk and fruity raisins are both high potassium foods, but are used in a safe manner for dialysis patients in this recipe. At the same time, the recipe offers a protein punch in a warm and yummy dessert just in time for the Thanksgiving dinner table.”
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