1–2 PM Eastern | 10–11 AM Pacific
Food and Dementia
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Includes one complimentary Continuing Education (CE) credit.
Closed captions are available for live and on-demand courses within specific browsers. Click here to see how to access and turn on the browser setting. If you still need to request speech-to-text captioning during this event, please contact us at least 5 business days prior to the live webinar so we may accommodate your needs.
Poor nutrition and diet are major health problems that affect every part of the body, including the brain. In fact, they are among the top risk factors for dementia. With food as medicine emerging as an important concept, this course provides strategies to assess diet quality and use that information to help individuals make healthy dietary modifications to build cognitive resilience.
Participants in this webinar will be able to:
- List 6 or more modifiable risk factors for dementia.
- Summarize the link between nutrition and dementia.
- Identify effective interventions and strategies to address nutrition with a special focus on adults ages 45 and older.
- Identify special considerations for high-risk populations.
Presenter:
Nancy Isenberg, MD, MPH, is medical director of the Center for Healthy Aging at the Swedish Neuroscience Institute and leads the Cognitive Care Group within Providence Health & Services. She has more than 25 years’ experience in the medical care of persons living with Alzheimer’s disease and other dementias. She also co-directs Project ECHO Dementia, a state-funded telehealth clinic developed to scale Dementia Capable Care in Primary Care, promote health equity through early detection, prevention, and comprehensive care programs, with a specific focus on rural and underserved areas.