Parkinson's Awareness Month Nutrition and Parkinson's Disease

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:

Nutrition You Can Live With

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.

Social Media
April 11, World #Parkinson's Day. Coffee consumption r/t decreased risk of Parkinson’s disease; FDA, Manual of MNT www.eatrightflorida.org

March 21, World Down Syndrome Day Joan Guthrie Medlen, M.Ed, RD the Down Syndrome Nutrition Handbook

March 21, 2013 marks the 8th anniversary of World Down Syndrome Day and was officially observed by the United Nations since 2012. 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.

This year's World Down Syndrome Day Conference is entitled: "Right To Work".

Article 27 of the United Nations Convention on the Rights of Persons with Disabilities (UN CRPD) recognises the right of persons with disabilities to work, on an equal basis with others; this includes the right to the opportunity to gain a living by work freely chosen or accepted in a labour market and work environment that is open, inclusive and accessible to persons with disabilities.

Joan Guthrie Medlen, M.Ed, RD and

the Down Syndrome Nutrition Handbook

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

Nutrition Notes. From Helping a child with Down syndrome learn self-feeding skills, WebMD.

Down syndrome often affects the muscles in the mouth, causing the tongue to stick out. This may interfere with feeding, including breast-feeding, 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.

Resources

About Buddy Walk

The Buddy Walk® was established in 1995 by the National Down Syndrome Society to celebrate Down Syndrome Awareness Month in October and to promote acceptance and inclusion of people with Down syndrome. Today, the Buddy Walk program is supported nationally by NDSS and organized at the local level by parent support groups, schools and other organizations and individuals.

International Down Syndrome Coalition 

Meet a family who shares their
amazing story of love and living.

 



Visit the following link to learn more about  World Down Syndrome Day. 

 

Celebrating Green Foods National Nutrition Month

Celebrating Green Foods

Food Sources

Alfalfa, Artichokes, Arugula, Asparagus, Avocado, Bok Choy, Broccoli, Broccoli rabe, Brussels Sprouts, Celery, Chives, Collard Greens, Cucumbers, Dandelion Greens, Edamame, Endive, Fennel, Green apples, Green Beans, Green cabbage, Green Grapes, Green Olives, Green Onion, Green Pears, Green Peas, Green Pepper, Green Tomatoes, Honeydew, Kale, Kiwi, Leeks, Lettuce, Limes, Mint, Okra, Oregano, Parsley, Pistachios, Snow Peas, Spinach, Sugar snap peas, Swiss Chard, Tarragon, Tomatillo, Wasabi, Watercress, Zucchini.

Do you know other foods that are Green?

Ways to increase Green Food Intake:
•Add spinach or broccoli when cooking pasta, rice or soup.
•Freeze green grapes for a sweet snack.
•Add thin slices of green apples or zucchini on a sandwich.

About Green Fruits and Vegetables.
Green in plants signifies the presence of the plant pigment chlorophyll. The nutrients found in these fruits and vegetables may reduce cancer risks, lower blood pressure, and LDL cholesterol levels, improve vision, enhance the immune system, and fight harmful free radicals.

Green fruits and vegetables are rich in many vitamins and minerals, such as calcium, folate, vitamin C, and beta-carotene (vitamin A). They contain phytochemicals such as luteins and indoles, which may reduce the risk of heart disease. They are high in fiber and support a healthy digestive system.

Definitions:
Phytonutrients (or phytochemicals) are found in plants. They are part of what gives fruits and vegetables their colors. Phytonutrients help protect plants from diseases found in the environment and protect us in a similar way. Studies have linked an increase of 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.

Kermit Sings Being Green

March Wellness NewsCelebrate National Nutrition Month Topics for Journalists, Writers, Educators and Bloggers

Current News, Resources and Events in Nutrition, Food, Health, Environment, Safety and Disability Rights. Encourages awareness and inspires ideas for Journalists, Educators, Consumers and Health Professionals. Wellness News is up-dated daily. To view the entire Newsletter online click here or subscribe to Wellness News by adding your email address to the link on the left.

Wellness News

March Highlights

National Nutrition Month® American Red Cross Month Brain Injury Awareness Month   Deaf History Month (3/13 to 4/15) International Ideas Month International Listening Awareness Month National Chronic Fatigue Syndrome Awareness Month National Colorectal Cancer Awareness Month National Developmental Disabilities Awareness Month National Endometriosis Awareness Month National Eye Donor Month National Hemophilia Month National Kidney Month National Multiple Sclerosis Education and Awareness National Social Work Month Poison Prevention Awareness Month Save Your Vision Month National Ethics Awareness Month Food Events National Celery Month National Caffeine Awareness Month National Flour Month National Frozen Food Month National Noodle Month National Peanut Month National Sauce Month National Craft Month National March Into Literacy Month National Women's History Month Optimism Month 3/13 Registered Dietitian Day    3/23 Earth Hour 3/26  American Diabetes Association Alert Day

Wellness News employs young adults with "Special Needs" (Cerebral Palsy, Autism, Down Syndrome, Muscular Dystrophy). Many of the photographs are available for purchase with the proceeds going to special need young adults. Contact Dr. Sandra Frank for additional information (recipenews@gmail.com).

 

Prepared by
http://www.dietitians-online.com/
http://www.weighing-success.com/
Wellness News (www.weighing-success.com/WellnessNews.html)
http://www.wheelchair-connection.com/
Sandra Frank, Ed.D, RD, LDN
Jake FrankJohn Gargiullo
Michelle Canazaro

   

Soup's On National Soup Month

Soup is a combination of foods with endless possibilities. It represents comfort, warmth, tradition and nourishment.

Soups can be an economical way of meeting nutritional needs. Leftovers are perfect when preparing soups.

Soups have been known to curb the appetite and slow down the eating process. Studies show slower eaters are more likely to notice signs of fullness sooner and consume fewer calories. With the extra time, enjoy the flavor, aroma and texture of the foods.

Soups can be prepared with a wide variety of healthy ingredients and traditional favorites made healthier with some substitutions.
 

Wisconsin Beer Cheese Soup

To put my food science background to the test, Jan Norris, a food writer and journalist sent me a "Wisconsin Beer Cheese Soup" recipe. Jan and I have worked together for many years and she often challenges me to make a recipe healthier. The original recipe is located at Jan Norris: Food and Florida.

Jan states “Don’t go with any recipe for beer-cheese soup if it’s not from Wisconsin, where beer and cheese rule the culinary world." This is a favorite for superbowl parties.

Original Nutrition Analysis: 577 Calories; 46 gm Fat; 27 gm Saturated Fat; 144 mg Cholesterol; and 818 mg Sodium.

Modified Wisconsin Beer Cheese Soup: 266 Calories; 16 gm Fat; 8 gm Saturated Fat; 41 mg Cholesterol; and 522 mg Sodium. The recipe is still high in fats and sodium, but by making some small changes, we were able to save 311 Calories; 30 gm Fat; 19 gm Saturated Fat; 103 mg Cholesterol; and 296 mg Sodium. The soup makes for a filling main course and perfect for those cold winter days.

Modified Wisconsin Beer Cheese Soup, serves 14, 1 cup =

1- 1/2 cups diced carrots

1- 1/2 cups diced onion

1 -1/2 cups diced celery

2 cloves garlic, minced

Dash (or to taste) hot pepper sauce

1/8 teaspoon cayenne pepper

1/4 teaspoon black pepper

3 cups low sodium chicken broth

2 cups beer

1/3 cup margarine, unsalted

1/3 cup flour

4 cups 2%milk

6 cups reduced-fat shredded extra-sharp Cheddar cheese

1 tablespoon Dijon or spicy mustard

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

popped popcorn, for topping

In a large saucepan over medium heat, mix carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat margarine in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Jan Norris is a journalist and food writer. She spent 26 years at The Palm Beach Post, 21 years as editor of the weekly Food and Dining section. Jan’s blog is full of food, travel, Old Florida, the South and a world of people with stories to tell.

Foods you can substitute to make heart healthy choices.

Instead of:	Try these heart healthy suggestions:
whole milk or 2% milk	1% milk or skim milk
whipped cream	chilled evaporated skim milk, whipped
cheese, (American, Cheddar, Swiss)	Cheeses with 5 or less grams of fat per ounce. Terms used: reduced-fat, low-fat or fat-free. Reduced-fat is easier to substitute when cooking.
creamed cottage cheese	nonfat or 1% fat cottage cheese, or farmers cheese
cream cheese	light, fat-free products, or Neufchatel cheese
Mozzarella cheese	part-skim mozzarella cheese
Ricotta cheese	nonfat, lite, or part-skim
sour cream, regular	non-fat, light, or low fat sour cream or plain yogurt.
butter	lower calorie margarines in soft tubes, vegetable cooking sprays, or nonstick cookware.
margarine, regular	lower calorie margarines in soft tubes, vegetable cooking sprays, or nonstick cookware.
mayonnaise, regular	reduced-fat, cholesterol free, low fat, or fat free. If making a dip you can substitute plain nonfat or low fat yogurt. Reduce the amount required in the recipe.
salad dressing	reduced-fat, cholesterol free, low fat, or fat free dressings or lemon juice, vinegar, or mustard. Reduce the amount required in the recipe.
one whole egg	equals 2 egg whites or 1/4 cup egg substitute
egg noodles	noodles made without egg yolk
condensed cream soup	99% fat-free condensed cream soup
salt	eliminate or reduce by 1/2; explore herbs and spices
gravy	gravies made with low sodium broth and thickened with flour/cornstarch
beef, pork, veal, lamb	choose lean cuts trimmed of all visible fat, or substitute with chicken or turkey without the skin.
oil for sautéing	water, broth, tomato juice
frying	broil, bake, microwave, poach, steam, grill, stir fry

Healthy Soup Additions
1. Instead of salt, add herbs and spices to enhance the flavor. Explore the many possible seasonings available.
2. Increase fiber, vitamins and minerals by adding fresh, frozen or leftover vegetables (use fruits if making a cold soup). Avoid canned vegetables high in sodium. Read the label. A low sodium food contains 140 mg or less per serving of sodium.
3. Increase fiber and protein by using foods such as, beans, lentils, brown rice, whole grain pasta, barley and bulgur.
4. Increase calcium and protein by using skim milk, evaporated skim milk, non-fat dry milk powder, or calcium-fortified soymilk. These low fat ingredients can replace the higher fat alternatives like whole milk or cream.

Canned and Dry Soup Mixes are known for their high sodium content, Read the label and check the serving size. Remember, a low sodium food contains 140 mg or less per serving of sodium.

There are some companies within the food industry making great strides in lowering the sodium content in their products. At Campbell,  they have more than 100 products with a healthy level of sodium; more than 200 that are low in fat and saturated fat; more than 150 products that have 100 calories or less per serving; and more than 85 products certified by the American Heart Association.

As I searched the Campbell archives, I came across a commercial from 1959. Campbell had the foresight to recognize the importance of nutrition over 50 years ago.

Campbell's Soup, 1959

Soup Tidbits
Soup is a stable in almost every American home. After the NBC's "Seinfeld" show introduced the "Soup Nazi" in the United States on November 2, 1995 - Soup became a fashionable food.

The Soup Nazi - Revenge

Resources

Over 40 Healthy Soup Recipes from the Mayo Clinic.

October 22, National Nut Day

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.

Health Benefits of Nuts

In the Kitchen: Nut Essentials

Toby Smithson extols the health benefits of a variety of nuts.

Answers Below

Nutrition Analysis is based on 1/4 cup, unsalted Source USDA Nutrient Database.

Almonds (#8)

Calories (kcal) 132
Protein (g) 5
Carbohydrates (g) 5
Dietary Fiber (g) 2.8
Fat (g) 11.4
Saturated Fat (g) 0.9
Mono Fat (g) 7
Poly Fat (g) 2.8
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 2.8

Cashews (#2)

Calories (kcal) 187
Protein (g) 5.4
Carbohydrates (g) 9.6
Dietary Fiber (g) 1.1
Fat (g) 15.4
Saturated Fat (g) 2.7
Mono Fat (g) 8.4
Poly Fat (g) 2.8
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 2.7

Macadamia. (#7) Hawaii Macadamia Nut Association (HMNA)

Calories (kcal) 237
Protein (g) 2.6
Carbohydrates (g) 4.4
Dietary Fiber (g) 2.6
Fat (g) 25
Saturated Fat (g) 3.9
Mono Fat (g) 19.6
Poly Fat (g) 0.5
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 0.4

Peanuts (#1)

Calories (kcal) 213
Protein (g) 8.6
Carbohydrates (g) 8
Dietary Fiber (g) 3

Fat (g) 18.1
Saturated Fat (g) 2.5
Mono Fat (g) 9.0
Poly Fat (g) 5.7
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 5.7

 

Pecans (#6)

Calories (kcal) 171
Protein (g) 2.3
Carbohydrates (g) 3.4
Dietary Fiber (g) 2.4
Fat (g) 17.8
Saturated Fat (g) 1.5
Mono Fat (g) 10.1
Poly Fat (g) 5.3
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 5.1

Pine nuts (#5) 

Calories (kcal) 227
Protein (g) 4.6
Carbohydrates (g) 4.4
Dietary Fiber (g) 1.2
Fat (g) 23.1
Saturated Fat (g) 1.7
Mono Fat (g) 6.3
Poly Fat (g) 11.5
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 11.2

Pistachios. (#4) 

Calories (kcal) 175.6
Protein (g) 6.6
Carbohydrates (g) 8.5
Dietary Fiber (g) 3.2
Fat (g) 14
Saturated Fat (g) 1.7
Mono Fat (g) 7.4
Poly Fat (g) 4.3
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 4.2


Walnuts (#3)

Calories (kcal) 163.5
Protein (g) 3.8
Carbohydrates (g) 3.4
Dietary Fiber (g) 1.7
Fat (g) 16.3
Saturated Fat (g) 1.5
Mono Fat (g) 2.2
Poly Fat (g) 11.8
Cholesterol (mg) 0
Omega 6 Fatty Acid (g) 9.5

How Nuts are Prepared

Recipes and Marketing Nuts - Now and Then

Planters Commercial

Oregon Hazelnut

Sharon Palmer, RD - Steel Cut Oats Risotto with Walnuts