Bringing the Joy Back to Food for Kidney Disease Patients

Dietary restrictions critical to managing kidney disease present a major stumbling block for many patients. Inconsistent diet adherence can lead to life-threatening health outcomes. Eating can be particularly challenging because some foods commonly associated with "healthy eating" are not necessarily appropriate for kidney patients. An American Kidney Fund survey found nearly half of kidney patients who did not adhere to their diets indicated wanting a break from the strict regimen and a quarter did not like the recommended foods. Accordingly, there is an urgent need to empower kidney patients to consistently manage their diet, and to equip professionals with tools to facilitate optimal health outcomes.

This panel will convene a patient, caregiver, renal dietitian, chef, and nephrologist to discuss the science of renal nutrition, personalization of renal nutrition plans, challenges of adhering to unique dietary restrictions, and application of renal guidelines to tasty recipes.

CPE Level: Level 3
CPEU: 1.0

Performance Indicators

• 12.3.1 Designs programs and/or interventions based on assessment and evidence-based literature.
• 9.3.2 Develops and/or selects a variety of learning activities based on a plan of action and outcomes, and the needs of the individual, group, community and population.
• 8.4.1 Plans and designs nutritionally sound meals, menus and meal plans that meet customer needs and demand and that promote health and disease management.

Learning Objectives

• Explain the current renal nutrition guidelines and the associated comorbidities resulting from nonadherence.
• Identify the challenges of long-term renal diet maintenance for patients and caregivers.
• Inspire renal patients to reframe their perception of renal nutrition guidelines from restrictions to possibilities.

Speakers

• Blake Shusterman
• Aisling Whelan
• Linda Blaylock
• Della Major