Keeping a Healthy Diet After Injury
Jill Newsome and Allison Motter Join Picking Our Brain with Shepherd Center
Nutrition is an essential part of staying healthy for us all; it also plays a vital role in during and after recovery from injury. In a new episode of Picking Our Brain with Shepherd Center, Jill Newsome, clinical nutrition manager at Shepherd Center, and Allison Motter, dietitian at Shepherd Center, join us to discuss what maintaining a healthy diet means during recovery.
“Nutrition plays an integral role in everyone's health from day one, especially in an acute care hospital," Newsome said.
Download the podcast as an audio file above or access it at shepherd.org/podcasts.
Jill Newsome is the clinical nutrition manager at Shepherd Center. She has more than ten years of experience in working with brain and spinal cord injury rehabilitation patients. At Shepherd, her responsibilities include inpatient and outpatient care, dietetic internship lead, and management of the department computer systems. Throughout her career as a registered dietitian, she has focused on patient and family education to aid in optimal patient health after discharge. Jill earned her undergraduate degree from Purdue University in 2005 and completed a dietetic internship at the Bay Pines VA in St. Petersburg, Florida.
Allison Motter earned her undergraduate degree from the University of Georgia in 2015 and completed Emory University Hospitals Dietetic Internship in 2016. She has been with Shepherd for over five years now and works closely with brain and spinal cord injury patients to optimize their nutrition as part of their recovery. This includes everything from managing patient’s macronutrient, micronutrient and hydration needs while on tube feeding, working closely with speech therapists to help patients transition from enteral nutrition to sufficient and sustainable oral diets, diet education, cooking demonstrations, grocery store tours, tailoring patient’s favorite home recipes for healthier options and restaurant menu reviews. During her time at Shepherd, Allison has worked with the culinary staff to create healthier meal options for patients, helped to bring in new tube feeding formulas and supplements, updated nutrient analyses on patient side menus, create a dietitian journal club and taken an interest in the gut brain axis following brain injury.
Shepherd Center, located in Atlanta, Georgia, is a private, not-for-profit hospital specializing in medical treatment, research and rehabilitation for people with spinal cord injury, brain injury, multiple sclerosis, spine and chronic pain, and other neurological conditions. Founded in 1975, Shepherd Center is ranked by U.S. News & World Report among the top 10 rehabilitation hospitals in the nation. In its more than four decades, Shepherd Center has grown from a six-bed rehabilitation unit to a world-renowned, 152-bed hospital that treats more than 740 inpatients, nearly 280 day program patients and more than 7,100 outpatients each year in more than 46,000 visits.