Mexico occupies one of the first places worldwide in terms of incidence and prevalence of end-stage renal disease (ESRD). As renal function decreases, morbi-mortality increases; therefore, early interventions could more positively influence on the evolution of disease and delay/avoid fatal outcome. Unfortunately, dietitian´s participation in treatment of patients with chronic kidney disease (CKD) has been mainly focused on the late stages, when the goal of nutritional care is to manage complications, and preparation of patients to initiate dialysis. Notwithstanding, it is worthy to remark that, within the multidisciplinary team of the primary health-care, dietitian is the professional on charge of the nutritional care of patients with early CKD, or without CKD but at high risk to develop it; therefore, dietitian is responsible to promote and strength healthy eating habits. Strengthening the role of the dietitian in the prevention and treatment of early CKD must be an outstanding activity in the agenda to fight against the epidemics of ESRD in our country and the world.