Practice Point 3.1.2: Patients treated with hemodialysis, and particularly peritoneal dialysis, should consume between 1.0 and 1.2 g protein/kg (weight)/day.
Practice Point 3.1.5: Health care providers should consider cultural differences, food intolerances, variations in food resources, cooking skills, comorbidities, and cost when recommending dietary options to patients and their families.
Practice Point 3.1.4: Accredited nutrition providers, registered dietitians and diabetes educators, community health workers, peer counselors, or other health workers should be engaged in the multidisciplinary nutrition care of patients with diabetes and CKD.
Practice Point 3.1.3: Shared decision-making should be a cornerstone of patient-centered nutrition management in patients with diabetes and CKD.