For my fourth health education project, I focused on kitchen staff at Guthrie Lourdes Hospital after observing that many employees experienced confusion when preparing meals for patients on renal diets. To address this gap, I developed a short, practical presentation supported by clear visual aids designed to simplify key concepts. The materials highlighted how to distinguish between low- and high-sodium, potassium, and phosphorus foods, using easy-to-understand examples relevant to daily food preparation. I delivered the session in a concise and interactive manner to fit within their workflow, aiming to improve confidence and accuracy in meal preparation for renal patients. This project enhanced my ability to translate clinical nutrition guidelines into simple, applicable education for non-clinical staff and reinforced the importance of effective communication in supporting patient care.