Nutrition and Recovery Following a Stroke
The follow ing nutrition guidelines are general and may not reflect individual needs
When well nourished, you can heal faster and get more out of your rehab efforts
Good nutrientscome from . . .
Fruits
Vegetables
Lean Meats
LOW FAT DAIRY
Low Fat Dairy
Whole Grains
And your diet can
make a difference . . .
Stroke Risk Factors
Hyperlipidemia (High Cholesterol)Diabetes Mellitus (High Blood Sugar)Hypertension (High Blood Pressure)Obesity
Low Fat, Low Cholesterol
Low Sugar, High Fiber
Low Salt
“Right Amount” of Calories
Basic Guidelines for a Healthy Diet
4 Types Of Fat
• Monounsaturated Fat
• Polyunsaturated Fat
• Saturated Fat
• Trans Fat
In Terms of Calories, All Fat is Created Equal
=
All fats have the same amount of calories!
The Best-For-You Fats
Omega 3 Fatty AcidsSalmon, tuna, cod, mackerelwalnuts, soy and flax seed
Monounsaturated FatsOlive, peanut, canola and avocado
The Okay FatsPolyunsaturated Oils
Corn
Sesame
Soybean
Safflower
Sunflower
The Harmful Fats
The Harmful Fats
Saturated FatsFound in well-marbled meat, poultry skin, sausage, bacon, lard, butter, dairy, etc.
• From animal or man-made sources• Solid at room temperature• Add to the plaque in
blood vessels
The Harmful Fats
Found in some processed foods and some restaurant foods
Trans Fats (Hydrogenated or hardened)
Some Fat is Easy To Find• Butter / Margarine• Oil• Mayonnaise• Fried Foods
But Most is Hidden• Nuts• Pizza• Hot Dogs• Biscuits• Cheese
• Salad Dressing• Ice Cream• Refried Beans• Peanut Butter• Whole Milk
Low Fat, Low Cholesterol
Low Sugar, High Fiber
Low Salt
“Right Amount” of Calories
Basic Guidelines for a Healthy Diet
Complex Carbohydrates
Most of our energy should come from grains, fruit, and vegetables
• Table sugar, honey, jam, jelly
• Cakes, pies, candy, desserts
Did You Know?One can of soda = 3 tablespoons of sugar One glazed donut = 2 tablespoons of sugar
Simple Carbohydrates
Processed forms like white flour and sugar are empty calories
Why Fiber?• Helps manage diabetes • Helps with heart health• Helps with bowel function• Helps with weight control
Important: If you find the need to increase fiber, start slowly and drink plenty of fluid!
Low Fat, Low Cholesterol
Low Sugar, High Fiber
Low Salt
“Right Amount” of Calories
Basic Guidelines for a Healthy Diet
Sodium / Salt
• Excess salt intake may increase blood pressure
• Average American consumes 6,000 mgs of sodium daily
• Goal: 2,300 mgs of sodiumdaily or 230 mgs or less per serving. For some target groups the goal is 1,500 mgsdaily
1 teaspoon of salt = 2,300 mgs
Tip: Stay with fresh or frozen!
Where is Sodium Found?Processed Foods are High in Sodium
SoupsCanned vegetablesDeli meat/cheeseSnack foods
Beware of salt-containing spices, such as garlic salt, onion salt, and poultry seasoning
Check with your doctor about using a “salt substitute,” as it is potassium based and may be a problem for some patients
Low Fat, Low Cholesterol
Low Sugar, High Fiber
Low Salt
“Right Amount” of Calories
Basic Guidelines for a Healthy Diet
Obesity
Your body is a “no-fail calculator”
• If you eat too much, you will gain weight
• If you eat too little, you will lose weight
Extra weight is linked to stroke, heart disease, and diabetes
Obesity
Plan
Purchase
Prepare
Portion
Be Mindful of the Four “Ps”
PLAN• Create menus and make
grocery lists• Have emergency munchies
on hand• Don’t skip meals (You’ll
overeat later)• Eat 3 meals daily – 1 large
meal trains your body to store fat
• Eat slowly, over 20 minutes, in order to feel satisfied
Plan
Purchase
• Don’t grocery shop when hungry
• Shop the store’s outeraisles for fresh food choices
• Read food labels –thousands of new products each year
• Top waffles and cereals with fruit versus syrup• Use nonstick pans or sprays to lower fat use• Reduce sugar and fat in recipes by ¼ or more• Try low-fat dairy – skim milk and low-fat cheese
PREPARE
PREPARE
• Top waffles and cereals with fruit versus syrup• Use nonstick pans or sprays to lower fat use• Reduce sugar and fat in recipes by ¼ or more• Try low-fat dairy – skim milk and low-fat cheese• Try mustard instead of mayo to save calories
• Bake, broil, steam or grill instead of fry
• Season with herbs, spices or broth instead of fat
• Trim visible fat from meat before cooking
PREPARE
Even supermarket fruit has been super-sized over the years
A medium sized apple used to contain 80 calories, but today’s medium-sized apple yields 130 calories!
Yesterday’s Medium is Today’s Small
• Make good trade-offs
• Avoid all-you-can-eat buffets
• Avoid “biggie” sizing
• Select grilled, baked or broiled over fried foods
• Request salad dressing, sour cream/butter be held or served on the side
• Ask how a food item is prepared
• Ask for half portions, share your meal or ask for the “doggie bag”
Tips For Dining Out
Dysphagia = Difficulty With Chewing Or Swallowing
• Might be due to weakness or poor coordination of muscles• Food and beverage textures may need to be altered
ASPIRATION PNEUMONIA
Can occur when food, liquid or saliva enters the lungs instead of the stomach
Altered Diet
An altered diet can prevent food or liquid from entering your airway and lungs, which can lead to aspiration pneumonia
• Food may need to be chopped or pureed• Liquid may need to be thickened like nectar or honey
• Food may need to be chopped or pureed
• Liquid may need to be thickened like nectar or honey
Altered DietAn altered diet can prevent food or liquid from entering your airway and lungs, which can lead to aspiration pneumonia
TechniquesYou may also learn safe swallowing techniques that will help food and liquid avoid the airway and lungs
Examples:
• Tucking the chin
• Taking small bites
• Swallowing twice
• Be sure to eat slowly and take small sips and bite sizes
You may also learn safe swallowing techniques that will help food and liquid avoid the airway and lungs
Techniques
Hygiene: Keeping It Clean
Keeping the mouth clean can prevent aspiration pneumonia
Assistance should be provided to a person who cannot brush his or her own teeth and gums
Harmful bacteria caused by a dirty mouth can be mixed into saliva and enter the lungs if a person has trouble swallowing saliva
Frazier Water Protocol
• If you are on thickened liquids you may drink water between meals
• Water that may enter the lungs is quickly absorbed by the body
• Our bodies are composed of nearly 60% water
Time Frame
Wait 30 minutes after a meal to start drinking water in case any foods remain in the throat
If you are receiving nutrition from tube feedings you may have water at any time
Water is permitted between meals only, and is encouraged throughout the day
WaterWATER
Second to air, water is the single most needed substance for our survival
• Carries nutrients throughout the body• Lubricates and cushions eyes and spinal cord
• Regulates body temperature
• Need is affected by activity, fever, air temperature
• Any source of fluid counts: soup, juice, tea, other
• Thirst is often, but not always, an indicator of need
Low Fat, Low Cholesterol
Basic Guidelines for a Healthy Diet
Low Sugar, High Fiber
Low Salt
“Right Amount” of Calories
REMEMBER:
What changes do you most need to make?
Remember to Choose Foods Wisely
Taste Is Learned
Train your taste buds to savor every bite while investing in good health
• Know what changes you need to make
• Take one meal at a time
and Enjoy
In A Nutshell:
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