The purpose of this project was to create a cookbook for individuals with Parkinson’s disease to provide recipes that are rich in antioxidant and omega-3 fatty acid food sources, which help to manage oxidative stress and neuroinflammation associated with Parkinson’s disease.
A literature review on Parkinson’s disease and nutrition was conducted to identify key areas to address in the cookbook. Current evidence in the literature suggests that unmanaged oxidative stress and neuroinflammation are at the hallmark of disease progression. While the current drug therapies available for Parkinson’s disease are not targeted at delaying disease production, certain nutrients found in foods demonstrate protective properties. Antioxidants and omega-3 fatty acid nutrients are involved in mitigating oxidative stress and neuroinflammation, which could have positive implications for delaying disease progression.
This cookbook encourages the consumption of antioxidants and omega-3 fatty acids by providing 28 recipes that incorporate these nutrients. The recipes in this book were designed to be easy to follow and practical for everyday use by individuals with Parkinson’s disease, their caregivers and family members. An evaluation tool was created for an expert panel review to evaluate the content and perceived ease of application of the cookbook. The feedback from the evaluation forms was used to make revisions to the final cookbook.
|Commitee:||Claver, Maria, Gonitzke, Dariella|
|School:||California State University, Long Beach|
|School Location:||United States -- California|
|Source:||MAI 82/6(E), Masters Abstracts International|
|Subjects:||Nutrition, Neurosciences, Food Science, Pharmacology, Public health, Pathology|
|Keywords:||Cookbook, Neuroinflammation, Nutrition, Oxidative stress, Parkinson's Disease, Omega-3 fatty acids, Dietary antioxidants, Drug therapies , Disease progression|
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