Nutrition is an important component in the prevention and treatment of chronic kidney disease (CKD). Nutrition interventions, when performed by a dietitian, have the potential to improve quality of life and outcomes, slow the progression of CKD, and mitigate common complications in patients undergoing kidney replacement therapy.1,2 Recognizing the critical role of the dietitian in translating science into practice and the high-level of dietitian participation in the International Society of Renal Nutrition and Metabolism (ISRNM), it was proposed at the 6th International Congress for Renal Nutrition and Metabolism in 1991, that dietitians should have a council member to ensure that their contributions and interests were a key component of the society.