ABSTRACT
People with Parkinson’s disease (PD) experience a broad spectrum of obstacles to nutritional health, both direct and indirect (1). These may result from PD, from medications used to treat PD, or the increasing infirmities, mental, emotional, and physical, that occur as the disease progresses. However, malnutrition, when properly understood, its risks assessed, and nutrition therapy provided, can often be prevented and is more successfully treated than many conditions that occur with PD. Both the physician and the dietitian play important roles in the nutritional well-being of the patient.
