Building a healthy plate

Welcome to Building a Healthy Plate!

When creating portion-controlled, kidney friendly meals for breakfast, lunch and dinner, we recommend you use the following tips.

Watch this excellent video by Associate Professor Kelly Lambert demonstrating what a healthy portion plate looks like for breakfast, lunch and dinner.

Putting together a kidney-friendly meal

Carbohydrates

This should make up a quarter of your plate
About the size of your fist

Tip: Look for less refined, wholegrain and high fibre

Flavour & dressings

Enjoy bringing flavor to your meals

Tip: Choose low salt flavour and dressings.

Vegetables

Should make up half of your plate
About two open hands full

Tip: If you need to follow a low potassium diet, then boil rather than steam veggies

Protein

Should make up a quarter of your plate
About the size of your palm

Use: Fresh fish, meat, eggs and vegetarian sources.
Avoid: Most frozen, crumbed and processed meats

Building a healthy plate

One of the most challenging things about kidney disease can be understanding what you should eat and drink.

To keep it simple, a diet that protects your kidneys follows the same principles as a healthy diet for everyone.

As your kidney disease progresses your food and fluid needs will change. An Accredited Practicing Dietitian (APD) with experience of kidney disease, or a Renal Dietitian, is the best person to speak to about these changes and to find out what food and drinks are right choices for you.