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Nutritional Management In Chronic Kidney Disease: Importance Of Calories, Protein & Fiber

This presentation discusses goals & aims of the 2020 National Kidney Foundation Kidney Disease Outcomes Quality Initiative (NKF-KDOQI) Clinical Practice Guidelines (CPGs) and nutrition recommendations for calories (energy), protein, and fiber for patients with Kidney Disease. This presentation will underscore the critical role of nutrition/diet interventions to slow CKD progression, avoid or delay end-stage kidney disease transition, and improve patient outcomes.

Dr Frank is an employee of Otsuka Pharmaceutical Development & Commercialization, Inc. (OPDC).

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Featured Speaker
Laura Frank

Laura Frank, PhD, MPH, RDN, CD

Nephrology Clinical & Scientific Liaison
    Otsuka Pharmaceutical Development & Commercialization, Inc.*

Laura Frank is a Medical Science Liaison (MSL) working in the nephrology space for Otsuka Pharmaceutical Development and Commercialization (OPDC). Dr Frank holds a PhD in exercise physiology, a MPH in epidemiology, a M.Ed in Nutrition & Dietetics, a BS in molecular biology and is a Registered Dietitian Nutritionist (RDN). She brings a clinical background to the field through her experiences as an acute-care clinical dietitian working with patients with renal diseases and related conditions. She also has a strong academic background with over 12 years of teaching experience and over 6 years of postdoctoral research. She has held several leadership positions such as director of clinical sites for Washington State University’s graduate program in Nutrition & Exercise Physiology and program manager for several projects and grants associated with healthcare organizations. She also has an interest in and holds a professional certificate in Health Economics and Outcomes Research (HEOR), with experience in projects related to quality measures.

Location

Steam Plant Restaurant

159 S Lincoln Street
Spokane, Washington 99201 United States
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(509) 242-3705