Medical Nutrition Therapy for Stroke Nutrition DepartmentMedical
Faculty of Sumatera Utara UniversityBrain and Mind System2014
Stroke Stroke effects in nutrition problemSymptom that affecting
nutrition therapy depend on the area brain affectedSevere
neurologic impairements often compromise the mechamisms and
cognitive abilities needed adequate nourishmentRisk factor for
strokeThe most significant risk factor: old ageModifiable risk
factor:HypertensionSmokingObesityCoronary heart
disesaseDiabetesPhysical inactivityGenetic
Changing lifestyle
Healthy food or high CVD risk foodNutrition-related factorsBMI
> 27 kg/m2 in womenWeight gain > 11 kg over 16 years in
womenWaist to hip ratio > 0.92 in
menDiabetesHypertensionCholesterol Protective factors for
strokeTotal dietary fat (20-25%)Daily consumption of fresh fruit
(fiber and antioxidant)Flavonoid consumption (antioxidant)Fish
consumption (omega-3) Medical Nutrition Therapy for
preventionPrimary prevention cornerstone for managing
strokePrevention including lifestyle behaviourNCEP ATP III
updated:Healthy lifestyle habits Therapeutic Lifestyle Changes
