One of my favorite things to do is modify recipes! As an IBD patient myself, I have spent *years* modifying my own recipes out of necessity. For Lab 1, I was given a challenge - create a modified version of a traditional macaroni and cheese recipe. This modification should be low- protein *and* low-sodium. I thought to myself, "Sure, no problem." However, I didn't realize that it would be more challenging than I thought! I wanted to create a recipe that was close in mouth feel, easy to make (like the original), and also tasty. I opted to use vegan cheese out of convenience but *did not realize* that the vegan cheese I chose contributed a significant amount of sodium to the overall recipe. I was able to decrease the protein per serving by 75%! Protein per serving in the original recipe was 31.8 g and decreased to 8.1 g in the modified recipe! The recipe modification of "low-protein" was achieved! However, I did not necessarily achieve a true "low-sodium" macaroni and cheese modification. Though my modified recipe was "lower in sodium" than the original, it was not a true "low-sodium" dish - meaning it would not be appropriate for an individual with CVD or HTN. Overall, Sodium decreased in the modified recipe by 88.9 mg (977.7 mg in modified recipe vs 1066.6 mg in original recipe). Overall, I learned a lot from this lab (ie vegan cheeses can contribute a bit of sodium to dishes). I have learned so much by completing this lab and it will definitely help me in my future as an RDN!