Teaching CKD Patients to Meal Plan
Apply a structured CKD meal planning framework to guide counseling and develop personalized nutrition plans.
Cost: $35
Why this course
Teaching CKD patients how to translate nutrition recommendations into daily meals remains one of the more complex aspects of renal counseling. Protein targets, energy needs, potassium considerations, and evolving guidance around plant based eating can leave patients unsure how to build practical meals. Dietitians often find themselves repeating detailed explanations without a clear framework patients can follow at home.
This roundtable focuses on structured CKD meal planning as a practical counseling approach. Participants will review current KDIGO and KDOQI guidance and discuss how experienced renal dietitians translate these recommendations into realistic meal patterns. The session also explores strategies for reducing decision fatigue, distributing nutrition targets across meals, and using laboratory trends to guide ongoing adjustments in patient care.
Important Details
- 1 CPE
- Recorded in-depth session for easy, on-demand review
- Free for VIP & Advantage Library Members
- Ready-to-use clinical tool to support your practice
Tools & Resources Included In This Course
Your Instructor
Jessianna Saville, MS, RDN, LD, CLT
Jessianna Saville is a renal dietitian training by trade and currently owns and runs Kidney Nutrition Institute. She has been in private practice for the last 7 years. She considers her work running a business to be the most difficult, most expensive, but best education she has ever had. Her work focuses on utilizing conventional and holistic nutrition to get the best outcomes for patients with CKD. The dietitians in her practice remain on the cutting-edge of therapies having pioneered a plant-focused ketogenic approach for PKD and diabetic CKD, elimination diet protocols for autoimmune CKD, and very low protein diets with ketoanalogues for those with late stage CKD.
She is a proud graduate of Utah State University dietetics program and holds a masters in healthcare management from Marymount University. Her favorite thing to do professionally is speak for large groups and interact with and mentor renal dietitians (who she thinks are the smartest, most compassionate group of professionals she has met). Outside of renal work she loves to spend time running on trails near her Florida home, raising her chickens, learning new songs on the piano, playing with her 3 children – preferably outside (but she also considers herself a hide-and-go-seek expert), and finding new experiences throughout the United States.
