What CAN I eat? Nutrition for dialysis patients

Tuesday, June 14, 2016 from 1:00 - 2:00 p.m. ET

Speaker: Janeen Leon, MS, RDN, LD,

Topics: Diet Dialysis Nutrition

Please note that certificates of attendance are available only to health professionals who attend the live airing of the webinar.

If you are on dialysis or if you have a loved one who is, you know how difficult it can be to find foods that will work with the strict diet that dialysis requires. You need to pay attention to nutrients you may never have looked for before, and be careful about getting enough - but not too much - protein and fluid. Award-winning clinical dietitian Janeen Leon of Case Western Reserve University presents “What CAN I eat? Nutrition for Dialysis Patients.”

Join us to:

  1. Learn how much protein is required and how to meet these protein requirements
  2. Understand the differences between phosphorus and potassium and learn appropriate food sources of each
  3. Learn how to manage fluid balance through careful sodium (salt) and fluid use


Janeen Leon, MS, RDN, LD

Janeen Leon, MS, RDN, LD

Janeen Leon, MS, RDN, LD is a clinical dietitian, researcher and program evaluator at the MetroHealth Medical Center in Cleveland, Ohio, and an Adjunct Instructor of Medicine at the Case Western Reserve University School of Medicine.  Janeen has provided nutrition education and intervention in a variety of inpatient, outpatient, and dialysis settings. Her nutrition and research interests include food allergies and sensitivities; phosphorus in the food supply; adult and pediatric obesity; and health disparities. She frequently educates dietitians regionally and nationally on the topic of phosphorus additives.  She has served on the National Kidney Foundation’s Council on Renal Nutrition Executive Committee, the Board of Trustees for The Renal Network, and as an editorial board member for the Journal of Renal Nutrition. In April 2016 Janeen received the Joel D. Kopple Award from the National Kidney Foundation, for her research and nutrition education on phosphorus additives in the food supply.