The Alzheimer's Diet: A Step-by-Step Nutritional Approach for Memory Loss Prevention and Treatment (Volume 1). This item is unavailable.The Alzheimer's Diet: A Step-by-Step Nutritional Approach for Memory Loss Prevention and Treatment (Volume 1)

Non-Fiction. Written by a professor of clinical neurology and the New York Obesity Nutrition Research Center

Richard S. Isaacson, MD
Harvard-trained Neurologist, Richard S. Isaacson, M.D. serves as Associate Professor of Clinical Neurology, Vice Chair of Education, and Education Director of the McKnight Brain Institute in the Department of Neurology at the University of Miami (UM) Miller School of Medicine. He completed his residency in Neurology at Beth Israel Deaconess Medical Center/Harvard Medical School, and his medical internship at Mount Sinai Medical Center. Prior to UM, he served as Associate Medical Director of the Wien Center for Alzheimer’s disease & Memory Disorders at Mount Sinai. He is the Author of “Alzheimer’s Treatment Alzheimer’s Prevention: A Patient and Family Guide, 2012” (in English & Spanish).
A graduate of the accelerated 6-year B.A./M.D. program at the University of Missouri - Kansas City School of Medicine, he now specializes exclusively in AD, mild cognitive impairment, and age-related memory loss. He is Board Certified by the American Board of Psychiatry and Neurology, has appeared widely in the media, including CNN.com, NBC, CBS, the Wall Street Journal, U.S. News and World Report, and Univision, and has utilized research support of the American Academy of Neurology, Alzheimer’s Association, and National Institutes of Health Clinical Research LRP.
Dr. Isaacson has a family history of AD, including his Uncle Bob (diagnosed while he was in high school) and his Cousin (diagnosed 5 years ago). He makes the same recommendations to his patients and in his book as he would to his own family members.

Christopher N. Ochner, PhD
Columbia University faculty for the past three years, Dr. Christopher Ochner conducts cutting-edge research on nutrition and the brain. With a Ph.D. in clinical psychology, he also serves as a Research Associate at the New York Obesity Nutrition Research Center. Dr. Ochner completed a research internship at the National Institutes of Health working on a study of memory consolidation, a clinical internship at the University of Maryland School of Medicine training under a geriatric neuropsychologist, and a fellowship at the Columbia University Institute of Human Nutrition.
He has devoted his career to studying the relation between food intake and the brain, receiving several National Institutes of Health awards to support his research. He has published a myriad of peer-reviewed scientific articles relating diet and nutrition, made numerous media appearances, and lectured around the world.