Hi I'm Kelly! I am a Registered Dietitian licensed in Florida with over 3 years of patient experience. Having witnessed family members struggle with chronic health conditions like obesity and hypertension, I realized early on that I wanted to pursue a career in nutrition. During the pandemic, I started to cook more and more low-sodium meals for my family who were eating a low-sodium diet for hypertension. I gained a lot of confidence in the kitchen during this time, learning which flavor combinations work well together and how to cook efficiently. During college and also around this time, I was working as a Dietetic Technician (aka Dietitian Assistant) at Mayo Clinic when I was exposed to the paradigm shift in the nutrition guidelines for chronic kidney disease patients not on dialysis. It was no longer recommended for these patients to limit fruits, veggies, legumes, and nuts.  This, I knew, would turn out to be a pivotal time in nutrition and in the field of nephrology. After passing the RD exam, I moved to Florida and continued to work in the hospital setting. I developed a passion for working with CKD patients. I believe I have an incredible opportunity to really make a lasting impact on people with CKD stages 1-3.

As with any major change in guidelines, it can take some time for everyone to catch up. I'm sure there are still patients being given outdated information. This makes it confusing for you, the patient, because you may be getting mixed messages while at the end of the day still trying to figure out what to eat. I am familiar with how confusing the nutrition guidelines are for this disease. I have seen the fear and discouragement that patients often experience. Between the noise of the media and outdated guidelines, patients just like you are left wondering what the next step is. 

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