Parkinson’s disease: Part 2. Presented by Amy Neill, APD
In the second part of her Parkinson’s disease series, dietitian Amy Neill builds on the clinical foundations laid in part one, shifting the focus to practical nutrition strategies and emerging dietary patterns. She introduces the MIND and Mediterranean diets, highlighting their potential to delay symptom progression and support cognitive health in people with Parkinson’s. Amy also addresses the complexities of weight changes throughout the disease course, including challenges associated with dyskinesia, levodopa infusion therapies, and deep brain stimulation. Importantly, she critically appraises the CAM Care in PD study and its increasingly influential dietary messaging — particularly regarding dairy, poultry, and “good” versus “bad” foods. Amy urges clinicians to apply caution when interpreting these emerging trends and reminds dietitians to prioritise adequacy, bone health, and cultural context. This presentation provides a thoughtful, evidence-informed update for practitioners supporting individuals with Parkinson’s disease, especially those encountering online-driven dietary beliefs in practice.
Amy Neill is an Accredited Practising Dietitian with 20 years of experience working predominantly in sub-acute care. Throughout her career Amy developed a special interest in Parkinson’s disease and the nutritional management of this progressive neurological condition. In 2018 Amy created Parkinson Diet, a blog designed to provide people with Parkinson’s credible evidence-based diet and lifestyle information. As part of Parkinson Diet, Amy also provides a telehealth service for individualised client care.
To register for the presentation and associated documents including the assessment quiz click here