Patients who have chronic kidney disease (CKD) represent 1 in 7 adults living in the United States. The incidence is growing as 1 in 3 adults are at risk for developing CKD.1 Nutrition can impact the leading risk factors, diabetes and hypertension, and slow the progression of CKD and improve metabolic markers of health.1,2 Medical nutrition therapy previously focused on limiting fruits, vegetables, legumes, nuts, seeds, and whole grains because they are high in potassium and phosphorus. Research has shown these foods have a lower bioavailability for absorption and offer more nutritional benefits than the items people may use in place of them.