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Anti-inflammatory Diets In Kidney Disease: Dietitian Discussion & Food Demonstration

Anti-inflammatory Diets In Kidney Disease: Dietitian Discussion & Food Demonstration

Empowering kidney patients to make informed decisions on healthy kidney food choices is key for improved kidney outcomes. The NephChef features a discussion with Dietitian-Nutritionist Dr Laura Frank regarding nutrition interventions which may modulate the inflammatory processes associated with kidney disease. Chef Duane will be dishing up some delicious kidney-friendly fare of three recipes with cultural relevance: African Peanut Stew, Asian Mushroom Risotto, and Vegetable Curry.

*Duane Sunwold is a paid consultant of Otsuka Pharmaceutical Development & Commercialization, Inc. (OPDC). Dr Frank is an employee of OPDC.

Featuring

Duane Sunwold

Duane Sunwold

Culinary Expert

Culinary Arts Faculty, Chef & Cooking Demonstrator*

Known as “Chef Duane”, Mr Sunwold is a graduate from the Culinary Arts Program at Spokane Community College where he is now a culinary arts instructor. He has been nominated twice into the Who’s Who of Community College Teacher by his students. Duane has cooked from country clubs to private resorts in the wilderness of the Pacific Northwest. Bill Gates’ family had Duane personally cater a private meal for one of their family celebrations. He has also been a guest chef, preparing meals for the athletes at the Calgary Winter Olympics in 1988.

Duane was diagnosed with chronic kidney disease in 2000. After 18 months of treatment, Duane changed his diet and started seeing significant improvements in his health. Today, Duane has been able to put his kidney disease into remission with the guidance of his medical team and his dietary changes. Because of these results, Duane volunteers for the National Kidney Foundation. His work includes being a past chairman and current member of the Patient Family Council, speaking before congressman in the Capital Building about kidney disease and health care reform, peer to peer mentoring with other kidney patients and is the chef for the National Kidney Foundation’s Kidney Kitchen.

Laura Frank

Laura Frank, PhD, MPH, RDN, CD

Nephrology Clinical & Scientific Liaison

Otsuka Pharmaceutical Development & Commercialization, Inc.*

Dr Laura Frank is a Nephrology Clinical & Scientific Liaison for Otsuka Pharmaceutical Development and Commercialization (OPDC), Inc. With a doctorate in exercise physiology, a master’s degree in public health in epidemiology, a master’s degree in nutrition & dietetics, and a bachelor of science degree in molecular biology, she has spent her career studying the importance of lifestyle management in its role in the prevention and/or attenuation of chronic diseases. Her post-doctoral research at the University of Washington focused on the improvement of metabolic dysregulation through nutrition and/or exercise interventions. As a Registered Dietitian (RD), she has worked in the inpatient and outpatient settings treating patients with renal disease, including Autosomal Dominant Polycystic Kidney Disease (ADPKD), and related conditions. As a patient advocate, Dr Frank understands the benefits of Patient-Reported Outcomes (PROs) to drive collaborative care and to improve quality metrics. Dr Frank has been involved in Patient-Centered Outcomes Research and possesses a certificate in Health Economics and Outcomes Research (HEOR). She also has a strong academic background, with over 12 years’ experience in teaching graduate and/or undergraduate studies, 11 years’ experience as a clinical preceptor, and 8 years’ experience as director of clinical sites for the coordinated program in dietetics for the Washington State University.

If you would like to register for the 3:00 pm to 4:00 pm EST broadcast, please click below:

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