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Food is medicine. Proper nutrition has a significant impact on your patients’ overall function and recovery during rehabilitation as a result of reducing inflammation, oxidative stress, and fatigue. Identify how you can assess your patients’ nutritional status and risk via anthropometrics, physical signs, and diet history and determine when to refer to a nutrition professional. Articulate customized and specific action steps to take to optimize your patients’ nutritional status to improve their performance and recovery during rehabilitation.
Food as Medicine
Food’s impact on inflammation and oxidative stress
Assessing nutritional status
Cindi Lockhart, RDN, LD, IFNCP, is board-certified as an integrative and functional nutrition practitioner with over 30 years in professional practice. She has trained nutrition, fitness, and medical practitioners throughout most of her career, yet maintains a personal practice with clients as she believes that the only way she can effectively educate and inspire other practitioners is through her own practical experience with clients. In addition to educating on how Food is Medicine, Cindi also specializes in coaching clients and practitioners on the importance of managing stress, optimizing sleep, proper exercise and movement, and reducing exposure to environmental toxins. Cindi has extensive expertise in women’s health issues including perimenopause/menopause and thyroid dysfunction as well as autoimmunity, gut health, weight management, cardiometabolic health (insulin resistance, diabetes, heart disease), fasting, histamine intolerance, mold detox, and long COVID.
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All members of the PESI, Inc. planning committee have provided disclosures of financial relationships with ineligible organizations and any relevant non-financial relationships prior to planning content for this activity. None of the committee members had relevant financial relationships with ineligible companies or other potentially biasing relationships to disclose to learners. For speaker disclosures, please see the faculty biography.
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Food as Medicine
Food’s impact on inflammation and oxidative stress
Assessing nutritional status
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