Nutrition Management for Patients with Multiple Sclerosis

Research shows that protein promotes muscle strength and function. Simple carbohydrates do the opposite. Artificial sweeteners, colors and flavors are even worse when it comes to muscle strength and function. This course will discuss the latest brain research and evidence-based best practices regarding diet and nutrition in patients with Multiple Sclerosis. By understanding how food impacts the musculoskeletal and nervous systems, rehabilitation experts can see improved compliance and response to an overall plan of care. Diet, nutrition, and environmental influences will be covered as well as their role in the focus of the brain, spinal cord, and nervous system health.

Highlights

• Confidently address nutrition and general nutritional recommendations set forth by the FDA regarding MultipleSclerosis
• Enhance your Multiple Sclerosis patient's treatment and recovery by adding a nutritional component to your overall plan of care

Target Audience: Physical Therapists, Physical Therapist Assistants, Occupational Therapists, Occupational Therapy Assistants, Speech-Language Pathologists