Nutrition Education For Physiotherapist

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Acquiring knowledge about Nutrition for the Physiotherapist excels them in dealing with their patients. The knowledge of Nutrition enables a qualified Physiotherapist  to develop a holistic approach while dealing with patients suffering with various reversals of disorders—Metabolic and Physiotherapy.  Nutrition has an high impact on therapies for patients with Metabolic Disorders. Physiotherapists should be aware of the prevalence and risks associated with malnutrition, as it can significantly impact a patient’s rehabilitation progression. 
Food and Nutrition is an emerging field in the healthcare and Nutrition industry. It is a whole new area that understands the need for good food habits and imparts guidance to develop a healthy mind. Malnutrition is common in with aging persons and is a leading factor risk factor for disability, morbidity, and mortality.  Malnutrition harms functional recovery and quality of life following discharge from rehabilitation facilities.It is also associated with a number of the conditions listed below.
Risk factors for malnutrition include:
1. Changes in dentation (chewing, swallowing can become difficult)
2. Changes in cognition (patients may not remember if they have eaten or not)
3. Poly-pharmacy (the interaction of multiple medications may decrease absorption of nutrients)
4. Financial hardship
There is considerable research to show that diet can impact an individual’s risk of developing various chronic diseases including:
1. Obesity
2. Type 2 diabetes
3. Heart disease
4. Stroke
5. Some cancers
6. And Various Metabolic Disorders
Particularly relevant for physiotherapists is the concept of rehabilitation nutrition.  Rehabilitation nutrition combines nutrition care and rehabilitation. It may help to improve
1. Physical and mental function
2. Activities of daily living
3. Quality of life 

The major culprit of disability for patients in rehabilitation facilities (i.e. stroke, hip fracture, and hospital-associated de-conditioning) are often complicated by malnutrition and sarcopenia. While there is clear evidence that resistance exercise can help various patient populations on bed rest combat the loss of muscle mass and function, it will only be effective if it is accompanied by a diet that has sufficient protein and energy. This will ensure that the patient's potential for a synergistic anabolic response is optimized.Rehabilitation nutrition for sarcopenia with disability: a combination of both rehabilitation and nutrition care management

There are various Diploma courses that a Physiotherapist can enroll for acquiring in depth knowledge of Nutrition. A diploma in Health and Nutrition can always leverage a Physiotherapist profile and credentials among their patients. Such Health and Nutrition course also should be opted  by profession from various medical fraternity to enhance knowledge and skill up gradation among students / healthcare professionals like dieticians / doctors / Homeopaths / Physiotherapist. Such Diploma courses can offers an opportunity for a physiotherapist to be a Physiotherapy Nutrition specialist. Such course entitles physiotherapist to deal with a health and fitness related persons those who are more conscious and concerned about their health and nutrition and look for the Physiotherapy Nutrition Expert or Personal Nutritionist as their Metabolic Coach who are qualified and Tenable Metabolic Coach and qualified in the Physiotherapy Field.  A Physiotherapy Nutrition Specialist helps clients to develop their fitness routine for a healthy mind and body
Diploma In Health and Nutrition should aims to recognize nutrition and health by adopting the right amount of nutrients to be provided in individual life. 

Any Health and Nutrition Qualified Professional can also be a Metabolic Coach. These professionals can develop dietary treatments not only for diseased individuals but also work on some health drives for those who love to lead a hale and hearty lifestyle. Upon completion of this programme, students will be able to explain how to improve the nutrition and health status of a person, learning to design and implement optimum diet plans, its nutritive value and effects on the body, purely in a scientific way.




VEGANS
In particular, increasing the amount of plants, fruit and vegetables in the diet can positively impact general health. Several studies have shown an inverse association between the amount of fruit and vegetables consumed and coronary heart disease, stroke, cardiovascular disease, total cancer and all-cause mortality.Various theories have been put forward to explain the relationship between cardiovascular risk and fruit, vegetable and legume consumption:1. The antioxidants and polyphenols in fruits and vegetables (e.g. vitamin C, vitamin E, and carotenoids) might prevent lipid oxidation in artery walls, lower blood pressure, and improve endothelial function2. There may be an inverse relationship between potassium and magnesium and blood pressure3. Dietary fibre (found in fruit and vegetables) reduces the insulin response to carbohydrates, as well as lowers total cholesterol and low-density lipoprotein (LDL) cholesterol4. Consuming legumes (which contain fibre and phytochemicals) can also reduce blood pressure, total cholesterol, LDL cholesterol and triglycerides