Relevance of Nutrition in Physiotherapy: Difference between revisions
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== Risk of Chronic Conditions == | == Risk of Chronic Conditions == | ||
A suboptimal diet is a major contributor to the development of non-communicable diseases. A high sodium diet along with reduced consumption of fresh fruits and vegetables have been found to increase morbidity and mortality, globally. The most common chronic diseases are hypertension, type II diabetes, cardiovascular disease, and cancer.<ref>Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet. 2019;393(10184):1958-72.</ref><ref>Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-A systematic review and dose-response meta-analysis of prospective studies. Int J Epidemiol. 2017;46:1029-1056.</ref><ref>Miller V, Mente A, Dehghan M, et al. Fruit, vegetable, and legume intake, and cardiovascular disease and deaths in 18 countries (PURE): a prospective cohort study. Lancet. 2017;390:2037-2049.</ref>Hence, we must encourage clients to reduce their risk of developing chronic conditions by enriching their diet with a daily intake of fruits and vegetables, including legumes. | |||
== Muscle Health == | == Muscle Health == | ||
Revision as of 08:00, 15 December 2020
Introduction[edit | edit source]
Physiotherapists provide holistically driven interventions to their clients with a primary focus on exercise. The client and all factors associated with them, including their diet, have a profound influence on the outcome of the prescribed exercise. It has been found that nutrition plays a key role in recovery from injury or disease and influences functional capacity. Thus, it is important to understand the relevance of nutrition in physiotherapy practice in order to elevate rehabilitation outcomes.[1]
Risk of Chronic Conditions[edit | edit source]
A suboptimal diet is a major contributor to the development of non-communicable diseases. A high sodium diet along with reduced consumption of fresh fruits and vegetables have been found to increase morbidity and mortality, globally. The most common chronic diseases are hypertension, type II diabetes, cardiovascular disease, and cancer.[2][3][4]Hence, we must encourage clients to reduce their risk of developing chronic conditions by enriching their diet with a daily intake of fruits and vegetables, including legumes.
Muscle Health[edit | edit source]
Older Adults and Malnutrition[edit | edit source]
Athletic Performance[edit | edit source]
Bone Health[edit | edit source]
Chronic Obstructive Pulmonary Disease[edit | edit source]
Inflammation and Pain[edit | edit source]
Neurological conditions[edit | edit source]
Pregnancy[edit | edit source]
References[edit | edit source]
- ↑ Phadke CP. Why Should Physical Therapists Care about Their Patients' Diet? Physiother Can. 2017;69(2):99-103. doi: 10.3138/ptc.69.2.GEE.
- ↑ Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet. 2019;393(10184):1958-72.
- ↑ Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-A systematic review and dose-response meta-analysis of prospective studies. Int J Epidemiol. 2017;46:1029-1056.
- ↑ Miller V, Mente A, Dehghan M, et al. Fruit, vegetable, and legume intake, and cardiovascular disease and deaths in 18 countries (PURE): a prospective cohort study. Lancet. 2017;390:2037-2049.
