The nurse plays a critical role across the spectrum of care by assessing clients’ dietary habits to improve neurologic health.
The brain is composed of 60% fat, and the remaining 40% is made up of water, carbohydrates, protein, and various salts.
The brain is responsible for all essential activities of the body but cannot store energy.
The traditional Western diet can promote gut inflammation, which can lead to cognitive decline.
Adequate hydration is a key element of neurologic health.
Micronutrients are essential for adequate neurotransmission.
Diet modifications can support brain health in individuals of all ages.
Metabolic syndrome can lead to cognitive decline.
Diet modifications can slow the decline of some neurodegenerative conditions, including Parkinson’s disease, Alzheimer’s disease, and multiple sclerosis.
Long-term effective diet modifications cannot be made in a single health care encounter.