Background:
A motivated woman in her 50s sought the help of a kidney dietitian to manage chronic kidney disease (CKD Stage 2), diabetes, hypertension, and feeling overweight. With a history of highly processed food consumption, she had already started making dietary changes, including shifting to a mostly vegetarian diet and reducing salt and processed foods.

The client’s goals: 

• Improve kidney function and reduce inflammation.
• Achieve sustainable weight loss.

The plan:

1. Kidney-Friendly Diet: Transitioned to plant-based proteins, low-sodium meals, and anti-inflammatory foods to protect kidney health.
2. Weight Management: supported gradual weight loss through tailored nutrition plans and sustainable habits.
3. Health Monitoring: worked with the client’s GP to track inflammation markers, kidney function, and other key indicators.

Results:

• Weight Loss: 16kg over three months, with consistent improvements in kidney function.
• Better Symptom Control: Resolved flank pain and improved toilet habits
• Enhanced Nutrition: Built sustainable eating habits with support from her dietitian and partner.

Ongoing Plan:

• Maintain kidney-friendly nutrition and track progress with regular reviews.
• Address emotional and lifestyle barriers for long-term success.

Working with a kidney dietitian helped this client transform her health. 

Case study 2: Supporting Kidney Health Through Dietetic Consultations

Background:
Our client, a woman in her late 40s, sought support to manage chronic kidney disease (CKD). With a history of hereditary kidney disease and hypertension, she faced significant health challenges, including a decline in kidney function and the commencement of dialysis. Over five appointments, we worked collaboratively to create tailored strategies to address her medical, nutritional, and lifestyle needs.

Key Challenges:

1. Protein and Weight Loss: Avoiding protein led to unintentional weight loss and increased creatinine levels, potentially skewing eGFR measurements.
2. Excessive Sodium Intake: A history of high salt use contributed to elevated blood pressure and kidney strain.
3. Gout Management: Guidance was needed to reduce gout flareups while maintaining a kidney-friendly diet.
4. Dialysis Preparation: The transition to dialysis introduced new dietary challenges, including managing protein, phosphate, and appetite loss.

Outcome:

The client successfully transitioned to dialysis with improved energy and confidence in managing her condition. She adopted a high-protein, low-sodium diet and incorporated easy-to-prepare meals for better adherence. Despite initial challenges, her tailored plan addressed her nutritional needs, minimised complications, and supported her overall well-being.

Disclaimer: This case study is based on real client experiences at My Nutrition Clinic, recreated from clinical notes and anonymised to protect privacy. While maintaining the authentic journey of kidney nutrition support, names and identifying details have been changed.