Chapter Summary

• The nurse plays a critical role across the spectrum of care by assessing clients’ dietary habits to improve neurologic health.
• The brain is composed of 60% fat, and the remaining 40% is made up of water, carbohydrates, protein, and various salts.
• The brain is responsible for all essential activities of the body but cannot store energy.
• The traditional Western diet can promote gut inflammation, which can lead to cognitive decline.
• Adequate hydration is a key element of neurologic health.
• Micronutrients are essential for adequate neurotransmission.
• Diet modifications can support brain health in individuals of all ages.
• Metabolic syndrome can lead to cognitive decline.
• Diet modifications can slow the decline of some neurodegenerative conditions, including Parkinson’s disease, Alzheimer’s disease, and multiple sclerosis.
• Long-term effective diet modifications cannot be made in a single health care encounter.