Dietitian Nazlı Erdem
Nutrition in kidney disease · Blood lipids
- At the centre
- Tue, Thu, Sat
- Appointments
- In person and online
- Language
- Turkish, English
A kidney diet often looks like a long list of bans. I like to shorten the list and make portions clear: what, how much and how it is cooked.
After graduating, Nazlı Erdem worked for four years at a dialysis centre. She works with people at different stages of chronic kidney disease, making the protein and mineral limits set by the nephrologist workable in the kitchen.
Cooking methods that lower the potassium in vegetables, spotting phosphate additives on labels and salt-free food that still tastes good are the topics she spends most time on.
Education
| Year | Institution | Degree |
|---|---|---|
| 2017 | Ankara University | Nutrition and Dietetics, BSc |
Certificates
- Nutrition in kidney disease certificate programme
- Medical nutrition therapy in cardiovascular disease course
Memberships
- Turkish Dietetic Association
Areas of work
- Nutrition in kidney diseaseProtein, potassium, phosphorus and salt: your nephrologist's limits in the kitchen.
- High cholesterol and triglyceridesLess saturated fat, more fibre and legumes.
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