This course provides a comprehensive, evidence-based approach to the prevention and management of Chronic Kidney Disease (CKD) through the emerging field of culinary medicine. Participants will explore the critical role of nutrition and food preparation techniques in supporting kidney health, slowing disease progression, and enhancing overall well-being. The course integrates the science of nephrology, nutrition therapy, and culinary arts to equip healthcare professionals, health coaches, culinary practitioners, and patients with practical tools for real-world application.

Topics include the fundamentals of CKD pathophysiology, nutrient-specific dietary strategies (such as sodium, potassium, phosphorus, and protein management), the impact of the gut microbiome, and the role of plant-based, culturally appropriate diets. Hands-on culinary techniques and meal planning strategies are emphasized to empower participants to create kidney-friendly, delicious, and sustainable meals. By the end of the course, learners will be able to apply culinary medicine principles to promote kidney health and improve quality of life for individuals at risk of or living with CKD.