Most patients on dialysis need to limit the amount of sodium in their diets. But how much sodium is safe and what are some ways to add flavor to your diet? On today's episode, our experts cover examples of high sodium foods, recommendations for low sodium substitutes, and how much sodium people with kidney disease should have as a part of a healthy diet.

In this episode, you will hear from:

Melissa Prest, DCN, MS, RDN, CSR, LDN

Melissa Prest is the Foundation Dietitian for the National Kidney Foundation of Illinois. In this role, she focuses on nutrition education for individuals at risk for and/or diagnosed with chronic kidney disease.  Melissa is also involved in program planning for patients and professionals.  Prior to working with NKFI, Melissa practiced in a dialysis center providing medical nutrition therapy for individuals treated with renal replacement therapy. Melissa completed her doctorate in clinical nutrition from Rutgers University and her master’s degree in clinical nutrition from the University of Medicine and Dentistry of New Jersey.  Dr. Prest holds multiple local, state, and national volunteer leadership roles with the Chicago Academy of Nutrition and Dietetics, the Illinois Academy of Nutrition and Dietetics, the Illinois Council on Renal Nutrition, the NKF Council on Renal Nutrition, the Renal Dietitian Practice Group and serves a as National Media Spokesperson for the Academy of Nutrition and Dietetics. “In addition to being able to form a long-term patient-clinician relationship, what I most enjoy about working with persons living with chronic conditions is seeing the impact of making healthy behavior changes on their quality of life.”

Chef Duane Sunwold

Chef Duane is a CKD patient who put his disease into remission by changing his diet and following his doctor’s recommendations. Duane is currently a culinary arts instructor at the Inland Northwest Culinary Academy.  He has spent his culinary career cooking in the Pacific Northwest and was a private chef for the Bill Gates family.  Duane has presented his culinary accomplishments to medical professionals and patients around the United States.  Duane has also participated on a PCORI research grant with Washington State University and was a core member on a CDC’s sodium reduction grant for the Spokane Regional Health District. 

For more information on sodium and a CKD diet, visit here. 

For tips on limiting your sodium, visit here.