Nuts once considered a high fat, high-calorie food is now being recognized as a Nutritious Snack with essential fatty acids, omega fats, protein, and many vitamins and minerals.
Celiac disease is an immune reaction to gluten, a protein found in wheat, rye, and barley. The disease affects about one in 100 people in Europe and North America.
The Awareness Campaign provides current, comprehensive, science-based information about the symptoms, diagnosis, and treatment of celiac disease, also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.
The key to understanding the Gluten-Free diet is to become a good ingredient label reader. The following ingredients should not be consumed. They come from prohibited grains: barley, rye, triticale, wheat (durum, graham, kamut, semolina, spelt), malt, malt flavoring, and malt vinegar (generally made from barley—verify the source).
Kathrynne Holden is a registered dietitian who specializes in nutrition for Parkinson's disease (PD). Drawing on her former hospital experience, she has pioneered the 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 tool specific to PD. Kathrynne regularly speaks at Parkinson's 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 tremors, impaired balance, falls, constipation, food-medication interactions, and anorexia. Weight loss, bone thinning, and muscle wasting are common, raising the 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.
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 Parkinson's disease research, education, and public advocacy. PDF is working for nearly one million people in the US who live with Parkinson's by funding promising scientific research and supporting people with Parkinson's, 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 Parkinson's disease, supporting the work of leading scientists throughout the world.
The purple sweet potato recipe is easy to make, rich in flavor, deliciousness, and healthy.
Author: Justine Kelly, Sun Basket
Serves: 2 servings
INGREDIENTS
1 lb. purple sweet potatoes
½ pound cremini mushrooms (baby bella or baby portobello)
2 sprigs fresh rosemary
2 tbs. olive oil
salt and pepper to taste
½ tsp. minced garlic (optional)
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INSTRUCTIONS
Preheat oven to 400 degrees F.
Slice sweet potatoes into ½-inch thick wedges or cubes.
Slice mushrooms in half, or you can leave them whole if small.
Strip rosemary leaves from their stems and finely chop.
Combine potatoes, mushrooms, rosemary, olive oil, salt + pepper, and garlic in a mixing bowl.
Place mixture on a sheet pan, and roast in the oven for about 25-30 minutes; stir once halfway through cooking time.
Food Sources
Blue Grapes, Blue and Purple Potatoes, Blueberries, Dried Plums, Plums, Eggplant, Pomegranates, Elderberries, Juniper Berries, Purple Belgian Endive, Purple Cabbage, Purple Figs
Do you know other foods rich in blue or purple?
About Blue and Purple Foods
Blue and Purple fruits and vegetables get their color from a natural plant pigment called anthocyanins. Anthocyanins are antioxidants and belong to the phytochemicals called flavonoids. Anthocyanins are found in blueberries, grapes, and raisins.
Anthocyanins have health-promoting benefits, such as:
·Reduces the risk of heart disease and stroke.
·May reverse the short-term memory loss associated with aging.
·Reduces the risk of several types of cancer.
·Protects the urinary tract from infections.
·May help control high blood pressure
·May help boost the immune system.
·Protects our cells from environmental damage (harmful free radicals)
Ways to Increase Blue and Purple Food Intake: Add blueberries to muffins, pancakes, and hot or cold cereals. Grab some plums or raisins for a snack on the go. Use Purple Belgian Endive as the main ingredient in a salad Use Purple Cabbage when preparing coleslaw.
Definitions Phytonutrients (or phytochemicals) are found in plants and are part of what gives fruits and vegetables their colors. They help protect plants from diseases found in the environment and protect us in a similar way. Studies have linked an increase in fruit and vegetable intake with lowering the risk of specific cancers and heart disease. The following list describes how phytonutrients may also help protect human health. 1. Act as an antioxidant. 2. Improves immune response. 3. Improves cell-to-cell communication. 4. Destroys cancer cells. 5. Repairs DNA damage caused by toxins in the environment.
Antioxidants. As the body uses oxygen, there are by-products (known as “free radicals”) that can cause damage to cells. Antioxidants can prevent or slow down the damage caused by these free radicals and decrease the risk of many chronic diseases, such as heart disease and cancer. Antioxidants may also improve the immune defense and lower the risk of infection. Some examples of antioxidants include vitamin A (beta-carotene), vitamin C, vitamin E, lutein, lycopene, and flavonoids.
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). My staff started the project in September 2010. Over the next five months, we took over 600 photographs of colorful foods to create the March presentation for NNM. Many of the photographs are available for purchase, with the proceeds going to special-needs young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
White: Cauliflower, Coconut, Garlic, Ginger, Green Onions, Scallions, Horseradish, Jicama, Kohlrabi, Leeks, Millet, Mushrooms, Onions, Parsnips, Quinoa, Shallots, Soy Products, Sunflower Seeds, Tofu, Turnips, White Beans, White Corn, White Sesame Seeds, Milk, Eggs
Do you know any other WHITEfoods?
About White Foods
The white food category is diverse and includes fruits, vegetables, grains, milk, eggs, and tofu. Fruits and vegetables are good sources of fiber, and tofu is relatively high in protein. Eggs and milk are excellent sources of protein, and milk is rich in calcium, vitamin D, potassium, and magnesium. Potassium is also found in potatoes, which assists in protein synthesis and carbohydrate metabolism and is essential for normal heart function.
White fruits and vegetables contain the natural color pigment anthoxanthins, a type of flavonoid, which ranges in color from white or colorless to yellow and exhibit antioxidant properties. Allicin is a phytonutrient found in garlic and onions. Allicin may help reduce heart disease, lower cholesterol, reduce the risk of some types of cancer, act as an anti-inflammatory, and may function as an antioxidant. Quercetin is another anthoxanthin found in onions and shallots. Quercetin may lower the risk of heart disease and act as an anti-inflammatory.
Add onions, garlic, or shallots to salads, entrees, or soups. Snack on sunflower seeds. Try tofu in soups or prepare it as a main course. Add white beans to salads or season and serve as a side dish. Try a glass of low-fat or fat-free milk at bedtime.
Food Sources
Black: Black Beans, Black Cherries, Black Currants, Black Mushrooms, Black Olives, Black Quinoa, Black Raspberry, Black Rice, Black Sesame Seeds, Black Soybeans, Blackberries, Boysenberries, Prunes, Raisins, Seaweeds, Tamari (Soy Sauce)
Do you know other BLACK foods?
About Black Foods
Black-colored foods are rich in antioxidants, fiber, vitamins, and minerals. Black Rice contains vitamin E and the antioxidant anthocyanin.Black Lentils are rich in iron and fiber and may help heal wounds and lower blood cholesterol.Blackberries are high in the antioxidant polyphenolic, which may reduce inflammation. Blackberries are also a good source of dietary fiber, vitamin C, vitamin K, folic acid, and manganese. Black Soybeans are high in fiber and protein. Raisins and prunes help in the treatment of constipation.Raisins are a good source of fiber, antioxidants, vitamins, minerals, iron, potassium, and calcium. Prunes are a good source of fiber, vitamin A, potassium, and copper.
Ways to Increase Black Food Intake:
Add raisins to hot cereal or use them as a snack. Add blackberries or black raspberries to salads or yogurt, or carry them as a snack. Substitute black rice for brown rice. Use black sesame seeds on fish or salads.
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). My staff started the project in September 2010. Over the next five months, we would take over 600 photographs of colorful foods to create the March presentation for NNM. Many of the photographs are available for purchase, with the proceeds going to special needs young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
World Down Syndrome Day (WDSD), 21 March, is a global awareness day which has been officially observed by the United Nations since 2012.
The date for WDSD being the 21st day of the 3rd month was selected to signify the uniqueness of the triplication (trisomy) of the 21st chromosome which causes Down syndrome.
Down Syndrome International encourages people all over the World to help raise awareness of what Down syndrome is, what it means to have Down syndrome, and how people with Down syndrome play a vital role in our lives and communities.
People with Down syndrome, on an equal basis with other people, must be able to enjoy full and equal rights, both as children and adults with ‘opportunities’ and ‘choices’.
People with Down syndrome face many challenges as children and adults which may prevent them from enjoying their basic human rights. Many people often fail to understand that people with Down syndrome are people first, who may require additional support, but should be recognized by society on an equal basis with others, without discrimination on the basis of disability.
Families have a deep personal interest in the well-being of their members with Down syndrome. Empowering families to promote the equal status of their members in society and development is crucial so that they can provide support, advocate for opportunities and choices and empower people with Down syndrome to express their own views and make their own decisions, as well as advocate for themselves.
Joan E. Guthrie Medlen, a mother of a child with Down syndrome, a registered dietitian, and the author of “The Down Syndrome Nutrition Handbook: A Guide to Promoting Healthy Lifestyles,” encourages parents to start teaching healthy habits early but stresses that it's never too late to start, no matter what age.
Joan became involved in issues related to people with Down syndrome after the birth of her son. “As we all know, parents of kids with disabilities are involved in the big picture immediately – like it or not! I chose to work in the field of nutrition/health promotion for people with Down syndrome over 16 years ago. It’s a choice I've not regretted.”
Introducing Cooking By Color: Recipes for Independence by Joan E. Guthrie Medlen, RD
Down syndrome often affects the muscles in the mouth, causing the tongue to stick out. This may interfere with feeding, including breastfeeding, bottle-feeding, and eating solid food. Most children overcome these types of problems, although they will likely master eating skills at a later age than other children.
The following are some specific strategies you might want to try:
Explore new foods together. Go to the store and find something totally new in the produce section, or try a new shape of pasta.
Once a month, choose a new recipe with your child that you prepare together. Plan for a mess, and enjoy the time you spend together learning new things and developing new skills.
Always build in choices. When your child is young, for example, the development of “healthy habits” centers on learning to communicate and choose. So be sure to provide visual representations of food, such as photos and wrappers, or teach sign language for various foods.
Involve your child in menu planning at an early age. Even if you don’t plan more than 30 minutes in advance, be sure to give your child the opportunity to choose one item on the menu or between different snack options.
Most orange and yellow fruits and vegetables contain antioxidants, such as vitamin C and the phytonutrients carotenoids and bioflavonoids. The foods are also rich in fiber and many vitamins and minerals. Carotenoids give fruits and vegetables their color and are converted into vitamin A in the body. Vitamin A is needed for vision, new cell growth, healthy skin and tissues, and night vision. Carrots and sweet potatoes are rich in beta carotene. Citrus fruits, mangoes, nectarines, peaches, peppers, and sweet corn contain beta cryptoxanthin, a carotenoid that may help maintain the respiratory tract and reduce the risk of lung cancer. Hesperidin is a bioflavonoid found in citrus fruits and juices and may lower the risk of heart disease. Vitamin C is in citrus fruits and helps maintain healthy teeth and gums; improves circulation; enhances iron absorption and helps resist infection. Salmon is a great source of omega 3 fatty acids and may help reduce the risk of heart disease. Yellow lentils are high in fiber, folate, and other B vitamins. Fiber helps prevent constipation. Folate is important in producing healthy red blood cells, preventing birth defects, and reducing the risk of strokes, heart disease, and some cancers.
Ways to Increase Yellow and Orange Food Intake: • Add apricot, bananas, oranges, peaches, and/or papaya to cereals or salads. They will bright up your morning. • For snacks or food on the go, choose any of the rich yellow and orange fruits and vegetables, for example, apricots, bananas, golden apples, golden raisins, pears, pineapple, carrots, oranges, mangoes, nectarines, papaya, peaches and/or tangerines. • Add carrots and/or diced peppers (yellow or orange) to salads or main courses. • Use sweet potatoes instead of white potatoes for a change in color • Eat grilled salmon at least once a week. • Prepare a butternut squash soup.
Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). My staff started the project in September 2010. Over the next five months, we would take over 600 photographs of colorful foods in order to create the March presentation for NNM. Many of the photographs are available for purchase with the proceeds going to special needs young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).
Prepared by Sandra Frank, Ed.D, RD, LDN, FAND Jake Frank Jonathan Cruz
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