Monday, April 11, 2011

Parkinson's Awareness Month
Nutrition and Parkinson's Disease
Kathrynne Holden, MS, RD


Michael J. Fox with Muhammad Ali:
Living With Parkinson's


Nutrition and Parkinson's Disease
Kathrynne Holden is a registered dietitian who specializes in diet for Parkinson's disease (PD). Drawing on her former hospital experience, she has pioneered understanding of the unique nutrition needs of people with Parkinson's. Her aim is to provide the knowledge needed to prevent nutrition-related hospitalizations, make the best use of PD medications, and maintain an independent lifestyle.


“Some Parkinson medications can cause edema (a build up of fluid in the tissues,
often in the ankles, lower legs, and wrists). If you have edema, it’s important to get plenty of potassium in the diet, avoid too much
salt and highly-processed
foods (potato chips, canned
soups, pickles for example), and stay in
close touch with your physician.”
- Kathrynne Holden, MS, RD

Kathrynne Holden has written books and articles for the public, produced and has authored the professional's manual "PARKINSON'S DISEASE: Guidelines for Medical Nutrition Therapy." She has also developed the first nutrition risk assessment tools specific for PD. Kathrynne regularly speaks at Parkinson symposiums and conferences, and has conducted presentations in the United States, Canada, Australia, and the United Kingdom.

Research. Gerald C. McIntosh, M.D., Kathrynne E. Holden, M.S., R.D.: Risk for malnutrition and bone fracture in Parkinson's disease: a pilot study. Journal of Nutrition for the Elderly. Spring 1999; Vol. 18, No. 3.

Abstract. Conditions relating to Parkinson's disease include tremor, impaired balance, falls, constipation, food-medication interactions, and anorexia. Weight loss, bone thinning and muscle wasting are common, raising risk for malnutrition and bone fracture. This pilot study examines the lifestyle and dietary choices of 24 Parkinson's patients. Unplanned weight loss and falls were common, and most had multiple risk factors for malnutrition and fracture. Results support findings in previous studies and call for early nutrition intervention to help prevent fractures, muscle wasting, bowel impaction, and dehydration. The findings indicate that such intervention could prevent hospitalizations and related costs.





To learn more about the work of
Kathrynne Holden, MS, RD visit:








Review of the literature on
Nutrition and Parkinson's Disease

There is no special diet for people with Parkinson's disease. The nutritional goals include:
  • Eat well-balanced meals.
  • Consume adequate calories to maintain body weight within a normal range.
  • Minimize food and drug interactions.
  • If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
  • Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.
Eat Well-Balanced Meals
Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.

Medication and Food Interactions
Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:
  • Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
  • Avoid juices with pulp and orange and grapefruit juices.
  • Eat and drink slowly.
  • Beverages should be consumed between meals, not with the meal.
  • Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
  • Eat smaller meals, more frequently throughout the day.
  • Foods should be eaten cold or at room temperature.
  • After eating keep your head elevated and avoid brushing your teeth.
Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.

Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.

Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.

The Parkinson's Disease Foundation (PDF) is a leading national presence in Parkinsons disease research, education and public advocacy. PDF is working for the nearly one million people in the US who live with Parkinsons by funding promising scientific research and supporting people with Parkinsons, their families and caregivers through educational programs and support services. Since its founding in 1957, PDF has funded over $85 million worth of scientific research in Parkinsons disease, supporting the work of leading scientists throughout the world.

Click the following links to learn more about Parkinson's Awareness Month and World Parkinson's Disease Day.

Thursday, April 7, 2011

World Health Day
April 7, 2011

World Health Day 2011 web buttonAntimicrobial Resistance and its Global Spread


World Health Day 2011 is dedicated to antimicrobial resistance, a major threat to patient care and disease control throughout the world. Antimicrobial resistance is a significant obstacle to success in controlling HIV, malaria and tuberculosis—three of the world's leading infectious killers. This serious problem also makes it more difficult to treat hospital-acquired infections, facilitates the emergence of "superbugs" that are resistant to major antibiotics, and creates the need for new, more expensive and more complex treatments.

For World Health Day 2011, WHO launchs a worldwide campaign to safeguard these medicines for future generations.


In recent decades, the development and spread of antimicrobial resistance has dramatically accelerated. This situation is related with the increased use of antimicrobials. An estimated half of the antimicrobials employed are used improperly. They are often prescribed to treat other health problems, which don't need antimicrobials, the treatment is not completed as indicated or the quality of the medicines is not adequate. World Health Day 2011 seeks to raise awareness of factors that contribute to antimicrobial resistance, to build commitment to common solutions across diseases, and to encourage the implementation of policies and practices that can prevent and contain antimicrobial resistance.

We live in an era of medical breakthroughs with new wonder drugs available to treat conditions that a few decades ago, or even a few years ago in the case of HIV/AIDS, would have proved fatal. Antimicrobial resistance and its global spread threaten the continued effectiveness of many medicines used today to treat the sick, while at the same time it risks jeopardizing important advances being made against major infectious killers.

Antimicrobial Resistance:
World Health Day 2011



The Director-General of the World Health Organization, Dr Margaret Chan, in a video statement to mark World Health Day 2011 and the theme, Combat Drug Resistance, has warned that "In the absence of urgent corrective and protective actions, the world is heading towards a post-antibiotic era, in which many common infections will no longer have a cure and, once again, kill unabated." The video statement was released to coincide with the launch of new WHO policy package and a call for action on antimicrobial resistance. For more information visit  http://www.who.int/world-health-day/2011/en/index.html

 






Wednesday, April 6, 2011

April is Fresh Florida Tomato Month
Discover the Benefits, Planting Methods and Delicious Recipes

April is Fresh Florida Tomato Month and 
April 6th is Fresh Tomato Day.
Tomatoes are Low in Calories and rich in Vitamin C.
They are fun and easy to grow, indoors or outdoors.

Florida Tomatoes - So Delicious


Ten Health Benefits of Tomatoes
1. Tomatoes are the most concentrated food source of lycopene. Lycopene is an antioxidant that may play a role in the prevention and treatment of some cancers, such as colon, prostrate, breast, lung and pancreatic cancers.

2. Tomatoes are low in calories. One medium-sized tomato (about five ounces) has 25 calories, a great snack to include on a weight control program.

3. Tomatoes are high in Vitamin C. One-cup tomato provides about 78 percent of the daily value (DV)1. Consuming foods rich in vitamin C helps the body resist infection and aides in wound healing.

4. Tomatoes are a good source of fiber. One cup of diced tomatoes provides 7.9 percent of the DV for fiber. Studies show fiber may lower high blood cholesterol levels, aid in maintaining stable blood sugar levels and help an individual feel full longer.

5. One cup of tomatoes contains 22.4 percent of the DV for vitamin A. Vitamin A plays an important role in vision and night blindness.

6. Tomatoes are a good source of potassium (11.4% DV per one cup). Research indicates diets high in potassium can reduce the risk of heart disease and hypertension.

7. Tomatoes enhance the flavor and color of meals making food more appealing.

8. Tomatoes contain chromium; a mineral associated with helping people with diabetes control their blood sugar levels.

9. Vitamin B2, also known as riboflavin is found in tomatoes. One cup of tomatoes provides 5.1 percent of the DV for riboflavin. Studies on riboflavin show they may prevent migraines.

10. Tomatoes are a source of folate (6.8% DV per one cup). Folate has been shown to reduce the risk of stroke, heart disease and neurological defects in the fetus.

1 The Daily Value (DV) of foods comes from the Reference Daily Intake or Recommended Daily Intake (RDI). DV provides a frame of reference to evaluate the nutrients consumed.

Tomato Wellness – Snacks
Are you looking for some ideas of affordable, healthy snacks, that you can make out of products you already have in your cupboard? Corinne Dobbas, MS, RD stops in to show us some great easy treats that will keep your body nourished and provide you some great disease fighting dishes that everyone will enjoy!


Growing Tomatoes
 

Recipes
Time is ripe  by Nutrition Information: 172 Calories; 8 g Protein; 18 g Carbohydrates; 3 g Dietary Fiber; 8 g Fat; 3.7 g Saturated Fat; 21 mg Cholesterol; 1229 IU Vitamin A; 24 mg Vitamin C; 97 IU Vitamin D ; 366 mg Potassium; 299 mg Sodium)

Resources
Florida Tomatoes
Tomato Products Wellness Council




Saturday, April 2, 2011

National Autism Awareness Month
Judy Converse, MPH, RD, LD
A Look at Nutrition and Autism


Autism is a lifelong developmental disability that manifests itself during the first three years of life. The rate of autism in all regions of the world is high and it has a tremendous impact on children, their families, communities and societies.

Throughout its history, the United Nations family has promoted the rights and well-being of the disabled, including children with developmental disabilities. In 2008, the Convention on the Rights of Persons with Disabilities entered into force, reaffirming the fundamental principle of universal human rights for all.

The United Nations General Assembly unanimously declared April 2nd as World Autism Awareness Day to highlight the need to help improve the lives of children and adults who suffer from the disorder so they can lead full and meaningful lives.

World Autism Awareness Day 2011
Message by UN Secretary-General Ban Ki-moon


National Autism Awareness Month

The Autism Society, the nation’s leading grassroots autism organization, exists to improve the lives of all affected by autism. They do this by increasing public awareness about the day-to-day issues faced by people on the spectrum, advocating for appropriate services for individuals across the lifespan, and providing the latest information regarding treatment, education, research and advocacy.

Founded in 1965 by Dr. Bernard Rimland, Dr. Ruth Sullivan and many other parents of children with autism. The Autism Society is the leading source of reliable information about autism. 
The Autism Society's Advisory Panel is comprised solely of individuals with autism. They help Autism Society staff create programs and services that will advocate for the rights of all people with autism to live fulfilling, interdependent lives.



Nutrition and Autism
For decades nutrition and diet therapies have been used to treat people with autism, yet no single protocol has emerged. The development of individualized nutritional assessment and a plan of care is crucial in meeting the needs of people with autism.

Research has shown nutritional deficiencies can impair learning, growth, and development in all children. Children with autism have nutrition problems and gastrointestinal issues more often than other children. These problems can present developmental challenges.

Judy Converse, MPH, RD, LD is a registered dietitian and the founder of Nutrition Care for Children, LLC (NCPA). She specializes in autism diets, special diets, biomedical interventions for autism, nutrition-focused strategies for babies and kids that help them learn, grow, and thrive.

Judy provides nutrition services for children ages 0-21, and works with non-profits, federal programs, and nutrition companies to provide education, training, and support on how nutrition and diets work for children with special needs.

The goal of NCPA is to assess nutritional status and develop a plan of care to "restore adequate and appropriate sources for calories, proteins, fats, and carbohydrates and correct essential mineral deficits. This can accommodate users of a variety of special diets."

For families affected by autism, gluten is one of the first items to be evaluated. Gluten sensitivity can have devastating effects on learning, growth, and behavior. Many studies have shown improvement in these factors when a gluten-free diet is followed.

To learn more about the work of Judy Converse, MPH, RD, LD follow her online at:
Website. Nutrition Care for Children
Website. Special Needs Kids Go Pharm-Free
Blog. Nutrition Care for Children
Twitter. @NutrCareAutism
LinkedIn. Judy Converse, MPH, RD, LD
Facebook. Nutrition Care for Children
Facebook. Special Needs Kids Go Pharm-Free



Thursday, March 31, 2011

Creating Meals with Many Colors


During the past 4 weeks we introduced the benefits of eating foods with different colors (red, pink, orange, yellow, blue, purple, white and black).  Today is the last day of National Nutrition Month, so it's time to create meals using the many colors. The video illustrates the beauty of adding color to your meals. 



Monday, March 28, 2011

Book Review: “The Skinny Rules”,
the 101 secrets every skinny girl knows


“The Skinny Rules,
the 101 secrets every skinny girl knows."
When I first heard the title of the book “Skinny Rules”, I wasn’t sure what to expect. The word skinny conjures up images of people underweight and malnourished. However, Molly Morgan, a registered dietitian and the author explains in the introduction – “Skinny is living a healthy and active lifestyle and it is not the size of the clothes you wear”.  In fact, the Skinny Rules are part of a healthy and fun journey through situations, events, physical activities, and fashion.
The suggestions and recipes are excellent and well researched from current experts in the field of nutrition and dietetics. The book is organized and easy to follow.
After reading the book, the title made sense. Many people strive to be skinny and Molly makes it a wonderful and healthy adventure.



About Molly Morgan, RD, CDN
Molly Morgan is a registered dietitian who counsels individual and corporate clients on good nutrition through her company, Creative Nutrition Solutions.
Her expertise is in the areas of nutrition communication and sports nutrition. As the nutrition consultant for the Ottawa and Binghamton Senators (NHL/ AHL hockey) Molly creates interactive workshops for players at all levels of the organization. Additionally she works individually with players and their families to create custom performance focused meal plans.
Molly has been featured as a nutrition expert by numerous media sources and publications including: CNN, Fitness, Health, Men’s Health, Readers Digest, Self, Shape, and Women’s Health.
Molly has won numerous awards in the area of nutrition promotion from The New York State Education Department and has been published in the Journal of Health Promotion and Practice (April 2009). She has been a presenter at the CDC Prevention and Wellness Summit and presents to numerous coaches and athlete workshops including New York State Association for Health and Physical Educators and New York State Public High School Athletic Association.
Molly is a member of the American Dietetic Association, New York State Dietetic Association, and numerous practice groups. She is certified in Adolescent and Pediatric Weight Management
To learn more about Molly, visit her online at:

Website. Creative Nutrition Solutions
Blog. Simply Nutrition
LinkedIn.  Molly Morgan 
Facebook.  Molly Morgan
Facebook. The Skinny Rules
YouTube.  Molly Morgan
Twitter.  @mollymorganrd

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