Chronic Kidney Disease and Nutrition
Vol. 2021 No. 1, Food Science and Human Nutrition Department
Vol. 2021 No. 1

Chronic Kidney Disease and Nutrition: FS429/FSHN21-1, 2/2021

Food Science and Human Nutrition Department
https://doi.org/10.32473/edis-fs429-2021
Published 2021-02-15
Sofia Acevedo
University of Florida
Danielle Aycart
University of Florida
https://orcid.org/0000-0002-3404-8083
Jeanette Andrade
University of Florida
https://orcid.org/0000-0003-4452-4546
Twenty healthiest foods: artichokes, sweet potatoes, broccoli, bananas, mangoes, salmon, onions, tomatoes, apricots, apples, avocados, blueberries, garlic, wheat, rice, nuts, red beans, oats, sunflower seeds, pumpkin seeds. UF/IFAS Photo: Thomas Wright. UF/IFAS calendar 2009
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How to Cite

Acevedo, Sofia, Danielle Aycart, and Jeanette Andrade. 2021. “Chronic Kidney Disease and Nutrition: FS429 FSHN21-1, 2 2021”. EDIS 2021 (1). Gainesville, FL. https://doi.org/10.32473/edis-fs429-2021.
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Abstract

Chronic kidney disease (CKD) is considered a public health issue within the United States because an estimated 37 million adults or 15% of the population have this disease. CKD is a disease characterized by the gradual loss of kidney function. Early prevention techniques such as a well-balanced diet reduce the progression of this disease. The purpose of this new 6-page article is to provide an overview of CKD and nutritional considerations. Written by Sofia Acevedo, Danielle Aycart, and Jeanette Andrade, and published by the UF/IFAS Food Science and Human Nutrition Department.
https://edis.ifas.ufl.edu/fs429

https://doi.org/10.32473/edis-fs429-2021
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Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.

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