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About This Event
Kidney Healthy Cooking Series Featuring Celebrity Chef JJ: Episode 3
Quinoa Fonio Crusted Salmon With Sautéed Collard Greens
We’re excited to welcome back Chef JJ Johnson to the NephU & NephChef communities! In case you missed the first two episodes, in this series Chef JJ introduces himself and shares his personal connection to kidney disease. He advises viewers how to shop for kidney healthy ingredients and recommends essentials to have in the pantry as well. Best of all, in this episode among others, viewers can cook alongside Chef JJ’s demonstration as he brings his culinary flare to delicious kidney healthy recipes.
Registered Dietician and nutritionist Misty Nason will bring her expertise in renal nutrition to discuss important features of the kidney healthy diet. She will provide practical tips to successfully implement and maintain a kidney healthy diet.
Did You Know?
- In June, NephU highlights Diversity, Equity, and Inclusion (DEI) in healthcare.
- Adopting a kidney healthy diet can help delay kidney disease progression and improve future outcomes.
Why Attend This Webinar?
- Cooking for your kidneys doesn’t have to be challenging or boring! Chef JJ demonstrates how healthy food can be easy, exciting, and delicious. Not only can the whole family get involved, but they can have fun and enjoy the same meals as well.
What You Will LearnIn this Episode:
- Chef JJ highlights inclusivity by sharing his experiences preparing food while also being mindful of dietary restrictions and allergies so that everyone can feel comfortable and welcome at the table.
- Chef JJ shares his culinary journey that has taken him to all corners of the world. He applies these diverse experiences to his recipes to tell the stories of many different cultures through his food.
- Cook alongside Chef JJ as he prepares a delicious kidney friendly meal.
- Quinoa Fonio Crusted Salmon with Sautéed Collard Greens.
- Misty Nason will provide context and nutritional profiles of Chef JJ’s essential ingredients.
- Misty Nason will share simple and practical methods for estimating portion sizes.
JJ Johnson is a James Beard Foundation Book Award winning chef, TV Personality and Author best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. Chef JJ’s signature cooking style combines culturally relevant ingredients and classical technique with a global point of view. At FIELDTRIP, his made-to-order rice bowl concept that debuted in 2019, Chef JJ highlights rice as a hero ingredient and showcases it in recipes sourced from around the world. FIELDTRIP’s first outpost opened in Harlem and has expanded to Rockefeller Center and the US Open Tennis Tournament. As one of the only fast casual restaurants on Esquire’s “America’s Best New Restaurants” list in 2020, FIELDTRIP utilizes sustainable ingredients and ethically sourced vegetables and proteins, creating a flavorful and diverse dining experience. The brand’s motto, “Rice is Culture,” was born out of Chef JJ’s belief that rice is the universal ingredient that connects us all and can be found at the center of the table in almost every community. During the pandemic, JJ saw the community around him struggling to stay afloat and wanted to make a difference. He began donating meals to the local hospital in Harlem to feed nurses, doctors and first responders in the area that were working to keep everyone safe. The outreach then moved to helping neighbors, by providing free meals to those in need. Shortly after, FIELDTRIP began receiving donations from across the country to continue their work and has since donated over 220,000 meals to support the Harlem community and feed frontline workers throughout the pandemic. Chef JJ is the television host on ‘Just Eats with Chef JJ’ airing on TV One’s network Cleo TV and finalist for the 2022 James Beard Foundation Awards Best Chef in New York State.
Founder, Viva Nutrition Counseling, LLC*
Ms Nason obtained her degree in Nutrition and Food Science at Washington State University in 1998 and is board certified in renal nutrition. She has over 22 years of clinical nutrition experience and has worked with people who have chronic kidney disease for over 20 years, both early stage CKD and requiring dialysis treatment. Ms Nason has been a speaker on chronic kidney disease for local, state, and regional conferences. She also has a passion for providing nutrition counseling for diabetes, gastrointestinal disorders, plant-based eating, and sports nutrition. Ms Nason is currently providing nutrition therapy in an in-center dialysis clinic with the addition of home dialysis modalities. She founded her own practice, Viva Nutrition Counseling LLC, with an emphasis on providing CKD Medical Nutrition Therapy to aid in facilitating slowing progression of CKD and bone mineral abnormalities, prevention and to promote overall health.
Otsuka Pharmaceutical Development & Commercialization, Inc.*
Sushma Shiravanthe, PharmD, BCPS, is a Medical Science Liaison at Otsuka Pharmaceutical Development & Commercialization, Inc. (OPDC) covering Northern California. Dr. Shiravanthe earned her BS in Brain, Behavior, and Cognitive Science and Doctorate of Pharmacy degrees from the University of Michigan in Ann Arbor, MI. She completed residency training at Ascension St. Vincent Anderson in Anderson, IN during which time she also earned a teaching certificate from Purdue University College of Pharmacy. Dr. Shiravanthe is Board Certified in Pharmacotherapy (BCPS) and is a licensed pharmacist in Indiana and California. Prior to joining Otsuka, Dr. Shiravanthe worked as a clinical pharmacist at Ascension St. Vincent Anderson for 2.5 years, and as a clinical pharmacy specialist at the Department of Veterans Affairs Palo Alto Healthcare System for 3 years. During this time, she also served as a preceptor for the pharmacy residency program clinical teaching skills, grand rounds, and clinical research rotations. Her clinical practice experience includes internal medicine, cardio-renal diseases, infectious diseases, and geriatrics.
*JJ Johnson and Misty Nason are paid consultants of Otsuka Pharmaceutical Development & Commercialization, Inc. (OPDC). Dr Sushma Shiravanthe is an employee of OPDC.
Article November 23, 2023
The evidence is mounting that a plant-based diet with fruits and vegetables provides multiple benefits to patients with kidney disease. In the past, concerns about overconsumption or over-accumulation of minerals…
On-Demand Webinar June 12, 2023
Viewers can cook alongside Chef JJ’s demonstration as he brings his culinary flare to delicious kidney healthy recipes.
On-Demand Webinar April 25, 2023
Watch and learn from Misty Nason and celebrity chef JJ Johnson, on how to prepare Sourdough toast with black-eyed peas, a kidney healthy recipe.
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NephU is supported by Otsuka Pharmaceutical Development & Commercialization, Inc. (OPDC) and Otsuka America Pharmaceutical, Inc. (OAPI) - committed supporters of the Kidney Health Community. The information provided through NephU is intended for the educational benefit of health care professionals and others who support care for those with kidney disease and other related conditions. It is not intended as, nor is it a substitute for, medical care, advice, or professional diagnosis. Health care professionals should use their independent medical judgement when reviewing NephU’s educational resources. Users seeking medical advice should consult with a health care professional. No CME or CEU credits are available through any of the resources provided by NephU. Some of the contributors may be paid consultants of OPDC and/or OAPI.May 2020 MRC2.CORP.X.04767
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