Nutrition plays a pivotal role in our rehabilitation clinic. Initially, it might seem like simple matters. However, anyone who has spent an extended period in a hospital knows that the taste, quality and appeal of food can significantly impact overall well-being. This impact is even more pronounced for individuals with neurological disorders, as their taste and smell abilities can be impaired, making it difficult to consume the necessary nutrients. When food doesn’t taste good, patients are less likely to eat properly, leading to reduced energy levels, malnutrition, and decreased motivation.
Our nutritionist, Katia Tassiou, demonstrates that nutrition plays a profound and vital role in neurorehabilitation. In this blog, we will get to know Katia and gain an in-depth understanding of the importance of nutrition in neurorehabilitation.
What inspired you to become a nutritionist?
I have always been deeply interested in nutrition and the human body. I believe that the medical field doesn’t invest enough in prevention, which can significantly reduce the need for medication through proper nutrition, sleep, and exercise. I am passionate about addressing misunderstandings about nutrition and helping people build a healthier relationship with food, a journey I have undertaken herself.
How did you get to cereneo?
After completing my master’s in sports nutrition in the Netherlands and moving from Greece to Switzerland, I initially focused on athletes’ nutrition. However, I always felt stronger connected to the clinical environment since my first Bachelor´s internship at a general military hospital in Athens. The opportunity to work at cereneo arose through a conversation with Henriette, another nutritionist at our clinic, facilitated by a mutual colleague. I found cereneo appealing for its supportive environment and the chance to work in an innovative and multidisciplinary team.
What does personalized nutrition look like at cereneo?
When the patient arrives, we start with a consultation to define potential malnutrition risk, calculate their nutritional needs, understand their relationship with food, their likes and dislikes, and confirm potential allergies. We conduct assessments such as body composition analysis or blood works. We consult with a multidisciplinary team, including physicians and speech & language therapists to ensure a holistic approach to their nutritional care.
We then discuss and tailor meal plans based on these assessments. Continuous consultations help patients build a better and healthier relationship with food and meet their needs. We also educate patients so they can maintain healthy eating habits after returning home and even conduct cooking classes to reinforce these skills.
How do you collaborate with other departments?
Collaboration with the speech therapy team is vital for assessing and managing patients’ swallowing abilities. Speech therapists determine the appropriate consistency of food for patients with deficits, and our nutrition team adjusts nutritional plans accordingly. We also work closely with physicians, as nutrition can greatly impact the effectiveness of medications. For example, Parkinson’s medication can be less effective when taken after a protein-rich meal. Therefore, we tailor the meals of our patients around their medication schedules. Additionally, we discuss necessary supplements with the physicians to ensure optimal patient care prevent or correct nutrient deficiencies.
How does nutrition play a role in the rehabilitation of patients with neurological conditions?
Nutrition is critical in rehabilitation, addressing both secondary nutrition interventions disease symptom management and comorbidities handling. Ensuring patients have adequate energy for therapies and managing ensuring safety in case of swallowing difficulties are top priorities. For stroke patients, impaired swallowing is common, while for Parkinson’s patients, progressive dyskinesia affects nutritional needs. Each condition requires tailored nutritional strategies to support overall health, disease course and recovery.
Does every patient need nutritional advice?
Every patient can benefit from nutritional advice, with specific interventions based on their nutritional status and risk factors. Initial assessments focus on defining nutritional risks, considering other medical effects, and addressing taste and smell deficiencies.
Are there any new developments or trends in the field of nutrition that you are particularly excited about?
I usually stay informed through conferences, symposiums, and continuous education. I am particularly excited about the growing interest in gut microbiota, probiotics, and prebiotics. Research on the distribution and total amount of protein intake and its impact on muscle health is another area I find intriguing.
If you are interested in finding out more about these topics, you can follow these links:
Nutrition in Neurorehabilitation: Energy and Protein Needs – cereneo
