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Geri’s interest in nutrition began with a love for food, cooking and teaching others how to cook. After graduating from Washington State University, she began work as a renal dietitian and a few years ago Geri brought her enthusiasm and talents to DaVita.
Geri has been a renal dietitian for more than 20 years. She has especially enjoyed her years at DaVita — particularly the challenge of teaching dialysis patients to control phosphorus. “There are many educational opportunities here at DaVita,” Geri shares, adding, “and I appreciate that I am considered an important part of the dialysis care team.”
Geri brings a unique approach to her work. When it comes to teaching patients about limiting phosphorus, potassium and sodium in their dialysis diets, Geri has found that a creative approach helps the educational process. “I try to have theme days every month,” she explains. “We often dress up and provide treats to patients,” shares Geri.
Much of that education pays off when Geri sees that her patients are eating enough protein and controlling their phosphorus, potassium and sodium. “It’s very rewarding to see patients become healthy and do well on dialysis.”
These days Geri’s patients get a double treat when they come to the dialysis center. They get to enjoy going to a new unit with lots of windows — a place where they can appreciate improved health and the beauty of all four seasons from sunshine to snow.
Take a couple of pages out of Geri’s cookbook and try her quick and easy Gourmet Green Beans and Poached Pears. Gourmet Green Beans are accented with colorful red peppers, dill weed, onion and a few more surprises, while Poached Pears feature a buttery, cinnamon and sugar flavor that turns plain pears into something special.
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