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Dietitian services

The Nephrology Clinic at Cook Children's has a dietitian on staff to help you and your child - and for the matter, your family - with nutrition needs. When your child is in the clinic, the nephrologist may ask the dietitian to see your child in order to provide nutrition recommendations that can help manage your child’s condition.

Dietitian Services in the Nephrology and Dialysis Clinic

Our dietitians are available to:

If you are looking for further information related to kidney disease, please visit Cook Children's Checkup health information.

Meet your dietitian in the Nephrology and Dialysis Clinic

To contact your dietitian, please call: 682-885-3617

Kidney-friendly recipes

The recipes below are safe for healthy children and adults and people with kidney disease who may or may not be on dialysis. They are low enough in sodium, potassium, and phosphorus to fit in an overall well-balanced diet. For specific recommendations on the right amount of fluid, protein, sodium, potassium and phosphorus for YOUR child, always contact your dietitian or doctor. The recipes below are not meant to replace the medical advice of your doctor.

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Breakfast casserole

Nutrition Facts
Serving Size: one 3"x3" square
Servings Per Recipe: 9

Amount Per Serving
Calories  223
Total Fat  15g
Cholesterol  154 mg
Sodium  385 mg
Potassium  208 mg
Phosphorus  147 mg
Total Carbohydrate  12 g
Protein 10 g


Recipe courtesy of Davita dietician Nancy from Virginia

Ingredients:

Directions:

  1. Preheat oven to 325 degrees F.
  2. Crumble sausage and cook in a medium skillet; set aside.
  3. Mix remaining ingredients in a blender.
  4. Add cooked sausage to mixture.
  5. Pour combined ingredients into a greased 9”x9” casserole dish.
  6. Bake 55 minutes or until set.
  7. Cut into 9 portions and serve.

Egg and sausage breakfast sandwich

Nutrition Facts
Serving Size: 1 sandwich
Servings Per Recipe: 1

Amount Per Serving
Calories  253
Total Fat  9g
Cholesterol  32 mg
Sodium  591 mg
Potassium  218 mg
Phosphorus  158 mg
Total Carbohydrate  26 g
Dietary Fiber  2 g
Protein 17 g


Recipe courtesy of the dietician team at www.davita.com.

THIS SANDWICH HAS MUCH LESS SODIUM (SALT), PHOSPHORUS, FAT AND CHOLESTEROL THAN A FAST FOOD BREAKFAST SANDWICH.

Ingredients:

Directions:

  1. In a small skillet sprayed with non-stick cooking spray, pour egg product and cook over medium low heat. When egg appears almost cooked through, turn over with a spatula and cook an additional 30 seconds.
  2. Toast English muffin.
  3. Place turkey sausage patty on a plate, cover with a paper towel and cook in the microwave for 1 minute or the time recommended on the package.
  4. Assemble cooked egg on English muffin (fold to fit muffin). Top with sausage patty then sharp cheddar cheese and remaining muffin half.

Kidney-Friendly Fruit Pizza


This recipe also provides:
Potassium: 115 mg
Phosphorus: 71 mg

Yield: 16 servings
Serving Size: 1/16 of a pizza (one slice)

 

Ingredients:

Directions:

  1. Preheat oven to 325°F.
  2. Cook sugar, pineapple juice, lemon juice, and cornstarch over medium heat until thickened.
  3. Slice cookie dough in 1/4 inch slices. Place slices close together on pizza pan sprayed with nonstick cooking spray.
  4. Bake as directed on package or at 325°F until brown.
  5. Beat cream cheese with cool whip until fluffy. Spread on cooled cookie crust.
  6. Arrange fruit slices on top of cream cheese. Use your imagination to create a masterpiece!
  7. Pour cooled pineapple glaze over the fruit and refrigerate several hours before serving.

This recipe is appropriate and safe for:

Kidney-Friendly Shredded Mexican Chicken in a Crock Pot

Makes 9 servings
Serving size: 3 ounces (cooked)

Ingredients:

Directions:

  1. Spray the bottom and sides of a crock pot with cooking oil.
  2. Place onions on the bottom of the crock pot.
  3. Add chicken, lime juice and spices.
  4. Cook on high for 6 hours or until the chicken is done.
  5. Shred chicken with 2 forks.

This recipe is appropriate and safe for:

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