Symposium

Spinal Cord Injury

Clinical Practice (assessment, diagnosis, treatment, knowledge translation/EBP, implementation science, program development)

Cross-Cutting

Lifestyle Medicine

Nutrition and Spinal Cord Injury: Evidence from Research and Good Practices in the Kitchen (848823)

Presenter(s)

• 

  Jia Li, PhD

  Postdoctoral Fellow
  The University of Alabama at Birmingham
  Birmingham, Alabama

  Presentation Slides Presentation + Audio
• 

  Rani Polak, MD, MBA

  Director, CHEF Coaching Program; Assistant Professor, Part Time, Department of PM&R
  Spaulding Rehabilitation Hospital; Harvard University
  Brookline, Massachusetts

  Presentation Slides Presentation + Audio

Panelist(s)

• 

  Ceren Yarar-Fisher, PT, PhD

  Assistant Professor
  University of Alabama at Birmingham
  Hoover, Alabama

  Presentation Slides Presentation + Audio

The symposium will highlight the importance of proper nutrition in spinal cord injury (SCI). We will outline the landscape of current literature on nutrition in the acute or chronic stages of SCI. Additionally, some strategies and benefits of adopting healthy eating behaviors from the perspective of culinary medicine will be discussed.

Learning Objectives:

• Understand the current literature and identify gaps and limitations in nutrition research that can be addressed to advance the current understanding of nutrition in SCI.
• Define the relationship between healthy nutrition and SCI
• Define the relationship between home cooking and health and understand the rationale for the importance of patients’ culinary behaviors.
• Demonstrate basic patient-centered culinary knowledge and skills; and describe strategies for empowering individual with SCI to adopt home cooking for cardiometabolic health
• Demonstrate patient-centered culinary knowledge and skills, and describe strategies for empowering patients to adopt home cooking.