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