| Optimum Dental Clinic | |
|
Carretera #653 Km 1.3 Bo. Corcovada Hatillo PR 00659-0000 | |
| (178) 788-0250 | |
| (178) 781-6250 |
| Full Name | Optimum Dental Clinic |
|---|---|
| Speciality | Clinic/center - Dental |
| Location | Carretera #653 Km 1.3, Hatillo, Puerto Rico |
| Authorized Official Name and Position | Brenda D Donato (PRESIDENT) |
| Authorized Official Contact | 17878802500 |
| Accepts Medicare Insurance | This clinic does not participate in Medicare Program. |
| Mailing Address | Practice Location Address |
|---|---|
| Optimum Dental Clinic Po Box 140082 Arecibo PR 00614-0082 Ph: (178) 788-0250 | Optimum Dental Clinic Carretera #653 Km 1.3 Bo. Corcovada Hatillo PR 00659-0000 Ph: (178) 788-0250 |
| NPI Number | 1699949925 |
|---|---|
| Provider Enumeration Date | 04/17/2008 |
| Last Update Date | 09/06/2023 |
| Identifier | Type | State | Issuer |
|---|---|---|---|
| 1699949925 | NPI | - | NPPES |
| Taxonomy | Type | License (State) | Status |
|---|---|---|---|
| 261QD0000X | Clinic/center - Dental | (Puerto Rico) | Primary |
News Archive
A new study conducted by GW School of Medicine and Health Sciences (SMHS) researchers Edward C. De Fabo, Ph.D., Frances P. Noonan, Ph.D., and Anastas Popratiloff, M.D., Ph.D., has been published in the journal Nature Communications. Their paper, entitled "Melanoma induction by ultraviolet A but not ultraviolet B radiation requires melanin pigment," was published in June 2012.
CorVel Corporation (the "Company") announced that the Company's Board of Directors has approved a 1,000,000 share expansion to its existing stock repurchase program, increasing the total number of shares approved for repurchase over the life of the program to 14,150,000 shares.
During the COVID-19 pandemic, a stable routine-;including physical exercise, hobbies, regular sleep hours, and minimal time spent in front of the computer-;has helped people maintain a good mood, according to results from a new study published in Applied Psychology: Health and Well-Being.
Low salt foods are just as safe or safer than high salt level products in spite of expectations that cutting salt levels in food would increase the risk of spoilage by bacteria, say scientists today (Tuesday 4 September 2007) at the Society for General Microbiology¡¦s 161st Meeting at the University of Edinburgh, UK, which runs from 3-6 September 2007.
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