Table 4.

Nutrient content of selected low-sodium single-serving soup recipes developed by chronic kidney disease (CKD) patients using baby food as a primary ingredient from the “Soup It Up” education program at Loyola University Healthcare Dialysis

Item	Serving	Kcal	Protein (g)	Fat (g)	Sodium (mg)	Phosphorus (mg)	Potassium (mg)
Cream soup	One	123	10.0	6.0	143	100	224

Notes: Estimated nutritional analysis using Foodworks^® version 13.0.1 (The Nutrition Company, Long Valley, NJ, USA); variations should be calculated by a renal dietitian. Patients are encouraged to take a phosphate binder as appropriate. See Supplementary Material for Basic Recipe.