Abstract
Nutrition for the patient with chronic kidney disease (CKD) can be complex. Research has shown that nutritional intake can play a significant role in disease progression and includes consideration of dietary sodium, protein, potassium, phosphorus, and calcium. Depending on the phase of CKD, individuals will have different nutrient needs and therefore medical nutrition therapy intervention should be individualized.1 In the 2020 Kidney Disease Quality Initiative Outcomes Clinical Nutrition Guidelines for CKD, the role of the registered dietitian nutritionist with diet individualization was specifically highlighted.
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