Obesity and poor nutrition are twice as prevalent among adults with developmental disabilities, including spina bifida. The long-term impact can include high blood pressure, skin breakdown, diabetes, fatigue, weakened bones, low self-esteem, and increased complications with bowel and bladder function.
Thanks to a grant from the Elsa Heisel Sule Foundation, a new SBCC program, NOURISH, will utilize registered dietitians from Cincinnati Children’s to teach 4 sessions on the critical elements of nutrition when living with spina bifida. The presentation will be followed by a cooking demonstration by Meg Galvin from the Culinary Institute at Cincinnati State and author of SparkPeople cookbook, “Love Your Food, Lose the Weight”. Chef Meg will show how to safely cook a simple, healthy and delicious meal incorporating nutritional concepts learned that evening. The meal will then be enjoyed by all who participate. Recipes and prepared ingredients will be provided at the end of each session, so that participants may practice this meal several times at home. Support and motivation, as well as links to recordings, will be provided on our Adult Facebook page.
Look for registration information for NOURISH coming soon.