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

This presentation discusses goals and 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.

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

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Featured Speakers
Misty Nason

Misty Nason, RD, CSR, CD

Registered Dietitian & Owner of Viva Nutrition Counseling, LLC
    Viva Nutrition Counseling, LLC*

Ms Nason obtained her degree in Nutrition and Food Science at Washington State University in 1998 and is board certified in renal nutrition. She has over 21 years of clinical nutrition experience and has worked with people who have chronic kidney disease for over 18 years, both early stage CKD and requiring dialysis treatment. Ms Nason has been a speaker on chronic kidney disease for local, state, and regional conferences. She also has a passion for providing nutrition counseling for diabetes, gastrointestinal disorders, plant-based eating, and sports nutrition. Ms Nason is currently providing nutrition therapy in an in-center dialysis clinic with the addition of home dialysis modalities. She founded her own practice, Viva Nutrition Counseling LLC, with an emphasis on providing CKD Medical Nutrition Therapy to aid in facilitating slowing progression of CKD and bone mineral abnormalities, prevention and to promote overall health.

Laura Frank

Laura Frank, PhD, MPH, RDN, CD

Nephrology Medical Science 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.

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