The holiday season brings special times with family and friends and involves gatherings with lots of food and fun. As dietitians providing counsel for individuals with kidney disease, we love the opportunity to share with them the ways they can enjoy some of their favorite foods, especially their traditional Thanksgiving favorites.

Sharing some simple recipe modifications and practical party ideas, like using smaller plates and cups or how to double boil potatoes and sweet potatoes, are ways that can contribute to the ease of following the renal diet. We want them to feel empowered to make good choices, but one of challenges is helping them remember key tips.

With your expertise as dietitians, your food education and the “be grateful” acronym below, your patients will have more success enjoying themselves and staying healthy: 

• binders with every meal, as prescribed;
• eat in moderation, small portions;
• gravy, homemade;
• recipes for stuffing/dressing, modified for lower salt;
• attend your treatments as scheduled;
• turkey, roasted, have an extra serving;
• easy pumpkin cheesecake recipe on DaVita.com or enjoy time with family and friends;
• fruits and vegetables should be low in potassium;
• use herbs in place of salt; and
• limit fluids to 32 oz.

Consider sharing with your patients that the “be grateful” acronym may be used year-round to continue to spread the joy and happiness created from eating kidney friendly foods that are tasty and enjoyable.