Dr. Laura Byham-Gray is a professor and the vice chair of research in the Department of Clinical and Preventive Nutrition Sciences, School of Health Professions, at Rutgers University in Newark, New Jersey. Prior to teaching, Dr. Byham-Gray practiced in the field of clinical nutrition with specialty practice in nutrition support and kidney disease for over 15 years. She received a NIDDK research grant, which funded the development and validation of the predictive energy equation in hemodialysis, and recently completed another research funded project from the Agency of Healthcare Research and Quality that explored protein-energy wasting in hemodialysis while integrating the patient perspective. She has held numerous elected and appointed positions at the national, state, and local levels of the National Kidney Foundation, The American Society of Parenteral and Enteral Nutrition, and the Academy of Nutrition & Dietetics. Currently, Dr. Byham-Gray is chairing the Macronutrients Section of the joint NKF and Academy KDOQI/EAL Clinical Practice Guidelines in Nutrition in CKD. She has also served as the associate editor for the National Kidney Foundation publication, the Journal of Renal Nutrition. Dr. Byham-Gray has over 100 peer-reviewed articles and professional presentations related to kidney disease, dietetics practice, and clinical decision-making as well as management. Dr. Byham-Gray has served as the chief editor for two books: Nutrition in Kidney Disease and A Clinical Guide to Nutrition Care in Kidney Disease. She has received numerous awards, including the Presidential Citation for Outstanding Achievement from the University of Delaware, the Susan C. Knapp Excellence in Education Award, and the prestigious Joel D. Kopple Award.