Food is Medicine in End-Stage Kidney Disease (ESKD).
Project Overview
This project assesses the feasibility and effectiveness of medically tailored meal approaches for children with end-stage kidney disease by designing, delivering, and evaluating a culinary medicine intervention in partnership with Texas Children’s Hospital. UTHealth Houston School of Public Health will help develop the study design, support evaluation and analysis, train dietitians, and oversee implementation of the culinary medicine program across the study population.
Project Contact: Shreela Sharma, PhD
Project Team:
Principal Investigator
Shreela Sharma, PhD, RDN, LD
Director, Center for Healthy Communities
Professor and Vice Chair, Department of Epidemiology
Co-Investigator
Natalia Heredia, PhD
Assistant Professor, Department of Health Promotion & Behavioral Sciences
Culinary Medicine Dietitian
Diana Guevara, MPH, RD
Nutritionist Supervisor, Nourish Program at UTHealth Houston School of Public Health