Beans on the Scene: Adding Latino Foods to the Renal Patient’s Diet


This session provides an overview of typical Latin foods that are often prohibited in the renal diet, the best ways to include them for renal patients, and practical applications for dietitians. The speakers will focus on common struggles with the renal diet and dietary barriers to compliance with Latino populations as they relate to food choices. Learners will leave the session feeling more confident in making culturally appropriate food recommendations when working with Latino patients.

Learning Objectives

identify common food myths of renal lab abnormalities related to the Latino diet

Provide food and recipe recommendations that adhere to renal guidelines

Demonstrate ways to observe Latino diet preferences and inclusivity of cultural norms

Performance Indicators

8.5 Demonstrates and applies knowledge of culinary practices, taking into consideration the needs and goals of clients/patients/population

9.4 Provides nutrition and dietetic education to a variety of individuals, groups and populations

10.3 Establishes and implements evidence-based nutrition interventions to address PES statements and client/patient goals


Areli Gutierrez

Registered Dietitian III

DaVita Kidney Care

Ramiro Saavedra


Houston Methodist Hospital


Andie Gonzalez

US Pediatric Medical Science Liaison

Abbott Nutrition

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