Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/283
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dc.contributor.authorSeale, Andrew-
dc.date.accessioned2013-04-22T15:41:26Z-
dc.date.available2013-04-22T15:41:26Z-
dc.date.issued2013-02-20-
dc.identifier.citationhttp://www.yongestreetmedia.ca/features/livewellwithparkinsons02202013.aspxen_US
dc.identifier.urihttp://hdl.handle.net/10299/283-
dc.descriptionWeb article in .png formaten_US
dc.description.abstractDr. Galit Kleiner-Fisman, medical director at the Jeff and Diane Ross Movement Disorders Clinic at Baycrest Hospital's Assistive Technology Clinic, is out to make tapioca starch and gluten-free rice flour new household names Canadians living with the disease. The movement disorders neurologist is hoping a set of low-protein recipes offered up via her new educational portal Live Well with Parkinson's Inc., a collaboration with the clinic and George Brown College, will introduce a touch of gastronomy into the lives of those living with PD.en_US
dc.description.sponsorshipNSERC CCIP; the Jeff and Diane Ross Movement Disorders Clinic; Baycrest Hospital's Assistive Technology Clinicen_US
dc.language.isoen_USen_US
dc.publisherYonge Street Mediaen_US
dc.subjectcceten_US
dc.subjectfood and innovation research studioen_US
dc.subjectweb portalen_US
dc.subjectrecipe developmenten_US
dc.subjectParkinson’s Diseaseen_US
dc.subjectLWWPen_US
dc.titleLiving well with Parkinson's: Low-protein meals could be key ingredient in managing diseaseen_US
dc.typeArticleen_US
Appears in Collections:Culinary Arts

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