Diet and the Risk of Parkinson’s Disease — Research Suggests Dietary Interventions May Prevent It and Lessen Symptom Severity

Suggested CDR codes: 4040, 4050, 5300; Level 1

Parkinson’s disease (PD) is a chronic and progressive movement disorder affecting nearly 1 million people in the United States, making it the second most common neurodegenerative disorder after Alzheimer’s disease. Although the precise causes of PD are not known, current research suggests that diet may affect the risk of developing PD and its progression. This continuing education course reviews the epidemiology of PD and summarizes the current research regarding the potential influences diet may have on the risk of developing PD and lessening the severity of symptoms.

Course content appeared as the CPE Monthly in the April 2013 issue of Today's Dietitian. It was written by Densie Webb, PhD, RD, a freelance writer, editor, and industry consultant based in Austin, Texas.

Learning Objectives

After completing this continuing education activity, nutrition professionals should be better able to:

  1. Define Parkinson’s disease (PD).
  2. Assess some of the complex causes of PD.
  3. Evaluate the potential influence diet may have on the risk of developing PD and how to lessen symptom severity.
  4. Counsel clients on ways to reduce their risk of developing PD.
Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
04/03/2013
Course expires: 
04/03/2014
CE Club cost:
$12.00
Cost:
$24.00

Available Credit

  • 2.00 CDR

Price

CE Club cost:
$12.00
Cost:
$24.00
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