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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