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Palatable Plant-based Protein To Support Successful CKD Outcomes

The NephChef features Chef Duane as he produces a full-course meal focusing on palatable plant-based protein, which can be used to support successful CKD outcomes! Chef Duane’s own journey with CKD provided motivation for him to explore palatable, healthy recipes to help delay CKD progression and improve outcomes. We hope you enjoy these cooking demonstrations and that your patients will find it easier to comply with CKD diet management strategies after taking advantage of these engaging “how to” tips! Bon Appètit!

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

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Featured Speaker
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.

Moderator
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.

Location

Online