CHOP Nephrology Hosts Successful Summer Cooking Class

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Nephrology News

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Kids and chefs in kitchen In July 2015, CHOP Nephrology partnered with the Restaurant School at Walnut Hill College (RSWHC) to host our first-ever summer cooking program entitled "Mastering the Renal Diet." Thanks to a grant from the CHOP Cares Community Fund and Grants Program, we were able to offer a free camp to youth from the greater Philadelphia area who have chronic kidney disease. 

Fourteen campers enjoyed the weeklong program and learned that renal-friendly food can taste good and be good for you.

Leading up to the camp week, staff from CHOP Nephrology, including physician Sandra Amaral, MD, research coordinator Nina Foster, and dietician Elisha Rampolla, RD, met with school chefs to identify a renal diet cookbook, a camp menu and organize the details of the camp to meet our patients’ needs. During the camp week, youth prepared different themed renal-diet-friendly meals, including the Lemon Crispies recipe below, and learned about portion sizes from the chefs at RSWHC. CHOP staff was on site each day to oversee any patient needs.

Boy and girl preparing food The camp was free to all participants, who also received a chef hat, apron and jacket, all thanks to the generosity of the CHOP Cares Community Fund Grant and the RSWHC. The National Kidney Foundation and Campus Park and Ride also supported the campers with other promotional items and transportation.

Feedback at the conclusion of the week was very positive. Most of the campers wished for more days at camp, and many parents found that having the camp made it easier to talk with their child about the importance of dietary restrictions. Due to the program success and patient interest, we are currently seeking ways to continue to fund this program for years to come.


Lemon Crispies Recipe

Yield: 5 dozen
Serving size: 2 cookies


1 cup unsalted butter or margarine

1 cup granulated sugar

1 egg

1 1/2 teaspoons lemon extract

1 1/2 cups all-purpose flour, sifted


  1. Preheat oven to 375°F.
  2. Cream butter with sugar.
  3. Add egg and lemon extract, beat until light and fluffy.
  4. Add flour, mix until smooth.
  5. Drop batter by level tablespoon onto ungreased cookie sheet, at least 2" apart.
  6. Bake for 10 minutes until brown around the edges.
  7. Remove from cookie sheet after the cookies have cooled for a minute.

Nutritional content per serving; Calories: 115; Fiber: 0 grams; Protein: 2 grams; Total fat: 6 grams; Saturated fat: 1 gram; Trans fat: 0 grams; Carbohydrate: 12 gram; Cholesterol: 76 milligrams