Nutrition assessment during rehabilitation of the spinal cord injury patient

To examine the nutritional composition of the dietary intake of chronic healthy spinal cord injured (SCI) individuals, 33 subjects affiliated with 3 SCI rehabilita tion centers logged their food consumption for 7 days. Prior to record keeping, subjects were trained by a registered dietitian on the accurate recording of their standard food choices and portion size, and were provided with scales to weigh food accurately. Dietary macro and micronutrients were analyzed with a computer software package, with nutritional analysis compared to the re commended daily allowances (RDA) of the Food and Nutrition Board of the National Academy of Sciences. Analysis showed caloric intake to be 75% of that recommended for able bodied persons, with a high reliance on fat for calories. Fat intake accounted for 37.9% of calories, well above the recommended level of 30% , but typical of the American diet. The ratio of polyunsaturated to saturated fat was approximately one half the recommended level, with carbo hydrate calories averaging 16.5% below optimal RDA. Protein consumption was within normal range, but average dietary fiber was only 25% of recommended levels. Micronutrient analysis showed deficiencies in both water and fat-soluble vitamins, with suboptimal intake of multiple minerals. Given the apparent reliance on a high-fat and low-carbohydrate diet, this research shows that nutritional intervention and education of SCI persons are needed, and that a registered dietitian should be included in the SCI health care team.

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Nutrition assessment during rehabilitation of the spinal cord injury patient

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Serum levels of vitamins A, C, and E in persons with chronic spinal cord injury living in the community11The opinions expressed in this article are those of the grantee and do not necessarily reflect those of the US Department of Education.

Serum levels of vitamins A, C, and E in persons with chronic spinal cord injury living in the community11The opinions expressed in this article are those of the grantee and do not necessarily reflect those of the US Department of Education.

An examination of dietary intakes and nutritional status of chronic healthy spinal cord injured individuals

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