Chronic kidney disease (CKD) is a global public health issue affecting approximately 5%–15% of the population, with a growing number progressing to end-stage renal disease (ESRD) requiring dialysis.1 Nutritional management plays a critical role across all stages of CKD. Early intervention targets modifiable risk factors such as obesity, diabetes, and hypertension through dietary adjustments, including reduced salt intake, increased fruits and vegetables, and lower saturated fat consumption. As eGFR declines, patients may develop dyslipidemia, anemia, and acidosis, requiring reduced animal protein intake, increased consumption of unsaturated fats and whole grains, and careful fluid management. In advanced stages of kidney failure, malnutrition, inflammation, and mineral-bone disorder become major concerns. Nutritional strategies include limiting fluid intake and dietary phosphate, optimizing protein quality and quantity, and introducing oral nutrition supplements when intake or weight declines. Tailored dietary approaches, along with regular monitoring, are essential to slow CKD progression and improve patient outcomes.2 1. https://pmc.ncbi.nlm.nih.gov/articles/PMC5372871/ 2. https://www.ajkd.org/article/S0272-6386(21)00764-2/fulltext