News

Each January brings resolutions to eat a more nutritious diet, exercise daily, sleep more and take more time to de-stress in the year ahead. However, some patients take their health-related commitments a step further and implement detoxes, cleanses or other restrictive protocols, despite little to no evidence to support their effectiveness.

Marissa Meshulam is a NYC-based registered dietitian with a background in clinical dietetics. In this article, she explains how she views the role of low protein medical foods in a CKD diet plan and provides tips for utilizing them with patients.

Grow fresh food just steps from your kitchen with a special gift bundle from GardenManager.com!  But be sure to grab yours today so you don’t miss out – this offer is only available until December 31, 2020. 

The holiday season is a time to spend with family and loved ones, but this year, due to COVID-19, extra precautions are necessary. Use these tips to guide your CKD patients and develop a plan that keeps them healthy and safe this holiday season.

The holiday season is normally a time to spend with family and loved ones, but this year, due to COVID-19, extra precautions are necessary. This article provides some suggestions for you to share with your patients who are challenged with navigating a gluten-free diet during this time.

Though we were not able to meet in person this year, the virtual conference was full of meaningful conversations and informative sessions!

Vitamin D is important in maintaining calcium and phosphorus balance in the body, yet many Americans, especially those with CKD and on dialysis, are deficient. Vitamin D deficiency has been associated with worse survival in CKD and dialysis patients so a closer look into its mechanisms of action is undoubtedly warranted.

Removal of gluten from bread has a notable impact on taste, volume and texture. Recent research investigates the role sourdough fermentation can have in improving the sensory and nutritional profile of gluten-free breads, and thus their likability by those on gluten-free diets.

The main goals of the project are improving the knowledge of healthcare professionals and patients and the development of new services to improve the quality of life of Celiac disease patients in the Danube region.