Food
for Thought
by Jodi Lynn Schwartz
WE Magazine
The lifestyle
magazine for
people with disabilities, their families and friends
September-October 1999
reprinted with permission
Eating healthy can be fun and delicious with the right ingredients and a touch of imagination.
Spa menus offer well-balanced, low-calorie, low-fat meals. They serve reduced sodium gazpacho, salads of field-greens decorated with mango slices, fresh berries and grilled squash and eggplant drizzled with yogurt-tarragon sauce. While you're there the benefits are clear, but what happens after you leave? Many spas offer a range of nutrition services to teach their clients about good eating habits ant to promote healthful living.
"I focus on how to take the information nutritionists provide and apply them to make life-long changes for when clients go home from the ranch," says Jim Glaser, one of Canyon Ranch Spa's seven register dieticians (RD) in Tucson, Arizona. He conducts individual counseling sessions, group workshops and lectures.
Health promotion and disease prevention are important for everyone and are critical for people with disabilities, who are often more vulnerable to opportunistic infection, pain and other ailments. Increasingly, medical experts are turning their attention to the role nutrition plays in preventing further complications and the body's response to illness.
Poor eating habits are rarely the cause of chronic illness, cancer or bone loss, but can lead to higher risks of developing heart disease, obesity, diabetes, and arteriosclerosis. However, smart eating in combination with regular exercise helps normalize metabolism and counteract the disease process.
"Nutrition is a big issue for people with disabilities," says Susan Snyder, a registered dietician and clinical nutrition manager for the Hospital for Joint Diseases in New York. Many of the clients Snyder works with have problems managing their weight due to physical limitations which impose restriction on their movement. Her clients are affected by the side effects of medications they take, particularly in terms of increased appetite and water retention.
"More weight causes problems with transfers into and out of wheelchairs and lower weight can be a sign of under nourishment," says Sheah Rarback, RD and spokesperson for the American Dietetic Association. She stresses the importance of regulating calorie intake for those with impaired mobility. Obesity can exacerbate multiple sclerosis and arthritis as well as lead to diabetes, hypertension and circulatory diseases. Because caloric need is determined by activity level, periodic evaluation of caloric requirements is important.
People who use wheelchairs or have other mobility impairments are at higher risk for osteoporosis. By following the recommended daily allowances and obtaining adequate dietary intake of calcium and vitamin D, the rate of bone loss can be slowed.
People with disabilities have the same risk of cancer and heart disease as the general population. A diet high in vegetables, fruit and whole grains, which can reduce the risk of cancer and heart disease, is recommended.
Working with a registered dietician can start people with disabilities on a nutrition regimen and help plan well-balanced meals. A good opening point is using three tools in planning a diet: moderation, variety and balance. Develop the habit of learning about what you eat. The nutritional Labels on all processed foods contain a wealth of information. Though challenging at first, the investment in proper nutrition can lead to healthier lives for everyone.
photos courtesy of WE Magazine
SPA
Treatment, another WE Magazine article
Spas
that Provide Facilities and Offer Treatments for People with Disabilities
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