Parkinson’s disease (PD), described by James Parkinson in 1817 as “shaking palsy,” is a progressive neurodegenerative disorder affecting over ten million people worldwide. It is marked by the loss of dopaminergic neurons in the substantia nigra, leading to motor symptoms such as tremors, rigidity, and bradykinesia, as well as nonmotor symptoms like cognitive decline and gastrointestinal issues. The incidence of PD has more than doubled in recent decades, necessitating effective management strategies. Recent research underscores the significant role of nutrition in modulating the risk, progression, and management of PD. Dietary patterns, particularly the Mediterranean diet rich in fruits, vegetables, whole grains, and healthy fats, are linked to reduced risk and improved symptom management. Key nutrients, including antioxidants (vitamins C, D, and E), caffeine, and lactate, demonstrate neuroprotective properties that may alleviate oxidative stress and inflammation, crucial factors in dopaminergic neuron degeneration. The gut–brain axis has also garnered attention, with dysbiosis associated with disease progression; probiotics and prebiotics show promise in restoring gut health and reducing nonmotor symptoms. This chapter emphasizes that personalized nutritional strategies, alongside lifestyle modifications like regular exercise, can enhance the quality of life for individuals with Parkinson’s disease. By exploring the complex interactions between diet, gut health, and neurodegeneration, the potential of tailored nutritional approaches in the prevention and management of PD is highlighted, advocating for a holistic approach to improve motor and cognitive functions in affected individuals.