Treatment of Clients Experiencing Pain Disorders A

Transcript:Treatment of Clients Experiencing Pain Disorders A:
Treatment of Clients Experiencing Pain Disorders A Collaborative Approach to Care June 2, 2018 * Tex-CHIP Training Series Role of Nutrition & Lifestyle in Prevention/Management of Pain Disorders Understanding Provider Role in Treating Pain Disorders Each food choice either increases or decreases inflammation Assess diet pattern in patient Individualization Maintain or lose weight Restriction and/or Avoidances High Inflammatory Foods: Dairy Grains/Gluten Soy Refined Carbohydrates Saturated Fats Excess consumption omega-6s Monosodium glutamate (MSG) Considerations when Interacting with Clients Depression Multiple autoimmune diseases causing chronic inflammation and pain: lupus rheumatoid arthritis celiac disease psoriasis irritable bowl disease Weight gain (depression, coping mechanisms) Alcohol consumption Medication interactions B12 deficiency and metformin methotrexate – reduces absorption of folic acid , can altered taste, cause nausea, vomiting, diarrhea Our Treatment Plan Measuring Outcomes/ Success Identifying food group(s) that worsen symptoms successfully through elimination diet If chronic inflammatory disease, reduction of symptoms from diet Decrease in processed foods consumed Increase in vegetables and fruits consumed Weight loss (7-10%) Consistent exercise – 30 minutes every day Communication from Counselors Report patient coping techniques (i.e. marijuana use, alcohol, sweets) Diet quality Living arrangements Mobility to shop/cook food Food security status/socio-economic