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Kidneys in the Kitchen: Back to School

Updated: Aug 4, 2020

Every parent’s favorite time of year and every kid’s least favorite time of year is…back to school! In this episode, we are joined by Nicoletta Alavanja, MS, RD, LDN to discuss some of her best practices for working with families and kids living with kidney disease.

Some of her tips for success include: It’s always good to review the school food menu and choose which foods would be a better option. You can work with your dietitian to help you make the best choices. Work in kidney friendly meals into your dinner meals for the whole family to enjoy. Tune into this episode to hear more!

Special Note: If your school year is going virtual this year here are some resources to help you with meals at home. Food and Nutrition Service Resources

Chicken Salad and Peach Sandwich


4 slices of low sodium whole grain bread

1/2 cup cooked chicken (diced)

1/2 cup canned peach slices (drained and diced)

1 small celery stalk

1/2 cup apples (Fuji, Gala, or Braeburn)

1 small onion

1 1/2 tablespoon plain yogurt (nonfat)

1 tablespoon chopped walnut


Mix together the chicken, apples, peaches, celery, onion, walnuts and mayonnaise in a small bowl.

Spoon mixture onto 2 slices of the bread

Nutrients per serving:

Calories 237, Protein 17 gm, Carbohydrates 30 gm, Fat 6 gm, Sodium 87 mg, Potassium 491 mg, Phosphorus 150 mg, Calcium 57 mg

Low Phosphorus Rocky Road Fudge


2/3 cup liquid nondairy creamer

1 2/3 cup sugar

3 cups miniature marshmallows

1 1/2 cups semisweet chocolate chips

1 tsp. vanilla extract

1/3 cup chopped walnuts


Combine nondairy creamer and sugar in heavy saucepan. Bring to a boil and then reduce heat to medium. Stir constantly and continue to rolling boil for 5 minutes. Remove pan from heat and add 2 cups marshmallows, semisweet chocolate chips and vanilla extract. Stir until marshmallows are melted. Quickly mix in chopped walnuts and remaining 1 cup marshmallows (try not to let marshmallows melt) and pour quickly into a greased 9"x9" square pan. Cool completely and cut into 1 1/2" square pieces. Makes 36 servings.

Nutrients per serving:

Calories 100, Protein 0.5g, Carbohydrates 17 g, Fat 3 g, Sodium 8 mg, Potassium 40 mg, Phosphorus 16 mg, Calcium 4 mg

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