by Brahmlin Sethi, RD, CBIS, Special Tree Rehabilitation System
March is National Nutrition Month and this year’s theme is “Savor the flavor of eating right.” Consequently, loss of smell is a common symptom after traumatic brain injury (TBI), as well as taste. These two factors make a huge impact on what we eat and how we want our foods flavored.
Therefore many TBI clients want salty and spicy items. The 2015 Dietary Guidelines of Advisory Committee (DGAC) states that the average American should not get more than 2300 mg of salt a day. This can be difficult for most individuals since salt is hidden in many sweets, processed foods, and recipes. Ways we can try to reduce salts is by naturally increasing flavors with spices, herbs, and natural flavor enhancers such as ginger, garlic, lemon, jalapenos, and vinaigrettes.
To learn more about National Nutrition Month visit http://www.eatright.org/resources/national-nutrition-month