Yucatan Lime Soup and Nicaraguan Beef Tenderloins by Robin from Virginia

“I didn’t even know what a dietitian was, until I went to college,” admits Robin. “I decided to major in foods and nutrition with thoughts of becoming a home economist. However, once I started taking my nutrition and science requirements, I was fascinated with the field.”

After growing up in Maryland and Northern Virginia, Robin graduated from James Madison University in Harrisonburg, Virginia. She then went off the Indiana University Medical Center for her internship and enjoyed a long career in nutrition before becoming a renal dietitian. “I worked for more than 20 years in the long-term care industry in various roles as a consultant, corporate dietitian and regional director.”

Today, as a DaVita dietitian, Robin enjoys renal nutrition and the challenges it presents. “I like winning patients over to adhere to their diets,” Robin shares. “And the most rewarding aspect of my job is being able to work together with patients as a team to improve their overall health.”

Robin’s advice for chronic kidney disease patients: “Stay informed by reading about health and nutrition. In all situations, moderation is the key.”

And here’s the key to spicing up your dinner tonight—treat your taste buds to something new with Robin’s recipes for Yucatan Lime Soup and Nicaraguan Beef Tenderloins.


  • Yucatan Lime Soup
  • Nicaraguan Beef Tenderloins
  • Chimichurri Sauce


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