en public specific review article <strong>Background</strong>: Chronic kidney disease (CKD) is a progressive condition that affects many aspects of patient&rsquo;s life with adverse outcomes of kidney failure, cardiovascular disease (CVD), and premature death. Malnutrition is a relatively common problem in these patients that may be the result of inadequate intake, increased catabolism, or loss of nutrients in the dialysis. The aim of this study was to review the nutritional status and requirements of CKD patients in Iran using previous studies. <strong>Methods</strong>: Search engines including PubMed, Scopus, Embase, Science Direct, Google scholar, Magiran, and scientific information database (SID) were applied with<strong> keywords such as chronic kidney disease, malnutrition, renal disease, end stage renal disease, nutritional deficiency, malnutrition, quality of life, vitamin deficiency, wasting, and Iran</strong> to find related articles published up to 2016<strong>. </strong><strong>Results</strong>: The persistence of malnutrition increases susceptibility to infectious and cardiovascular diseases, delays wound healing, and finally increases morbidity and mortality. <strong>Conclusion:</strong> Considering the importance of nutritional status in patients with chronic kidney disease, it is necessary to design and development of more effective strategies to optimize nutritional status of these patients. Chronic kidney diseases, Renal disease, Chronic renal insufficiency, Malnutrition, Nutritional deficiency. 51 59 http://jnfs.ssu.ac.ir/browse.php?a_code=A-10-1-61&slc_lang=en&sid=1 Shima Abdollahi No Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Elham Razmpoosh No Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran Omid Toupchian No Cellular and Molecular Nutrition Department, School of Nutritional Science and Dietetics, Tehran University of Medical Sciences, Tehran, Iran Amin Salehi-Abargouei Yes Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.