Bringing the Joy Back to Food for Kidney Disease Patients

Sunday, October 18
4:00 PM – 5:00 PM (Central Time)
Location:
CE: 1.0
Level 3 (advanced knowledge/expertise)
Activity Code: 157570
Course Tracks: Art and Experience of FoodMedical Nutrition Therapy

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.

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.

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.

    Moderator(s)

  • Bringing the Joy Back to Food for Kidney Disease Patients -

    Michael Spigler, MCHES

    American Kidney Fund

    • Speaker(s)

  • Bringing the Joy Back to Food for Kidney Disease Patients -

    Aisling Whelan, MS, RDN, CDN

    Private Practice

    Aisling Whelan

  • Bringing the Joy Back to Food for Kidney Disease Patients -

    Linda Blaylock, Chef

    CKD Culinary Consultant

    American Kidney Fund

  • Bringing the Joy Back to Food for Kidney Disease Patients -

    Della Major

    National Patient Advocate/Ambassador

    American Kidney Fund

  • Bringing the Joy Back to Food for Kidney Disease Patients -

    Blake Shusterman, MD

    The Cooking Doc

    Carolina Nephrology and The Cooking Doc, LLC