Department of Nutrition Student Projects

Copyright Statement

All rights reserved. This publication is intended for use solely by faculty, students, and staff of Nova Southeastern University. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, now known or later developed, including but not limited to photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the author or the publisher.

Submission Date

4-21-2024

Document Type

Final Project

Degree Name

Master of Nutrition Science (MS)

First Mentor

Dr. Andrea Charvet, PhD, RDN, LDN

Keywords

Texture modified, Culinary classes, culinary intervention, culinary demonstration, energy conservation, increase energy and protein intake, zoom nutrition education classes, caregivers, ALSFRS, ALS Neurodegenerative clinic at NSU

Abstract

Amyotrophic lateral sclerosis (ALS) impairs voluntary muscular activity and often results in malnutrition. The need for specialized dietary therapy for ALS-related illnesses is highlighted by recent research, but it also draws attention to the lack of targeted care and ongoing nutritional status monitoring. Technological developments like telehealth and chatbots hold potential for ALS patients’ nutritional monitoring. The pilot study examined the feasibility and impact of home-based virtual culinary nutrition education sessions on nutritional knowledge, dietary intake of energy (CHO), protein (PRO) and FAT, body mass index (BMI), and functional status assessed by ALSFRS-R scores in patients with Amyotrophic Lateral Sclerosis (pALS). A total of four pALS and their caregivers were recruited from the ALS Clinic at the NSU Health Neuroscience Institute.Three, one hour culinary sessions were provided using the web-based platform zoom over a 6 week period. These sessions provide a cutting-edge strategy to manage malnutrition caused by ALS and are intended to improve the nutritional understanding and dietary behaviors of pALS. Results showed significant differences in nutrition knowledge and no significant difference in weight, BMI, ALSFRS-R scores, and dietary intake of Kcal (CHO, PRO, and FAT) demonstrating statistical importance as no significance was desired. Results were impacted by a low sample size, but demonstrate motivating outcomes for further research and emphasize the potential advantage of home-based virtual cooking instruction while highlighting the necessity for a tailored nutrition plan.

Download
Share Feedback

Share

COinS