1. Nutrition After Stroke

2. Kristen M. Kinney, MA, RD, CNSC Swedish Medical Center Englewood, CO
Subject Expert
Kristen M. Kinney, MA, RD, CNSC Swedish Medical Center Englewood, CO

3. Objectives Common diet modifications after a stroke
Nutritional information and guidelines
Meat substitutes
Loss of appetite
Tips for dining out

4. Importance of Medical Nutritional Therapy
Making healthy food choices decreases the risk of having a future stroke by reducing high blood pressure, high cholesterol and excess weight
Appetite changes may have occurred
Making nutrient-dense food choices is important
Swallowing may have become a challenge so meeting nutritional needs may be an issue 4

5. Common Diet Modifications
Controlling carbohydrates
Lowering saturated fat and trans fat
Reducing salt intake
Modifying food consistency due to change in swallowing function 5

6. 6

7. Whole Grains: 1-2 Small Servings Per Meal
Add nutrients and fiber that fill you up, for example:
Small white or sweet potato skin
Whole grain bread or brown rice
Whole grain cereal
Whole grain pasta or wild rice

8. Fruits and Vegetables: 5 Servings Per Day
Provide nutrients, antioxidants and disease-fighting properties
Ways to include them:
Hot or cold cereal, smoothies, yogurt
Homemade soups, salads and a variety of non-starchy vegetables
Fresh, frozen or canned without salt

9. Protein: 2, 4-oz Servings Per Day
Fatty fish such as salmon or tuna-2 times a week
Broiled, baked or pan fried in a small amount of oil
Eggs or egg substitutes 2-3 times a week
In omelets, French toast or scrambled
Lean beef, chicken and pork are healthy choices
May need to be ground or chopped
Can be served with gravy

10. Meat Substitutes
If you choose not to eat meat or have lost your appetite for meat, then try:
Cottage cheese or other low-fat cheese such as
string cheese
Peanut butter or nut butter
Baked or cooked dried beans
Meat substitutes: veggie burgers or soy crumbles used in place of ground meat

11. Dairy and Soy: 2-3, 8-oz Servings Per Day
Low fat milk and yogurt provide calcium, protein and Vitamin D
Soy milk is an excellent substitute
if you cannot tolerate or don’t drink
cow’s milk
Check that soy or nut milks are fortified with calcium

12. Limit Salt to 1,500mg Per Day Eat fresh vegetables in season
Use herbs, garlic or Mrs. Dash for flavoring
Limit single items over 500 mg of sodium
Aim for meals less than 800 mg of total sodium
Use a salt substitute if your potassium level is normal
Choose “no added salt” canned vegetables

13. Loss of Appetite
Consider moving dinner time to earlier in the day, when you have more energy
Choose colorful, nutrient dense foods, cut into small pieces to make them easier to chew
Reduce distractions at meal times
Ask your doctor if a glass of wine before your main meal is ok; it may help your appetite
Eat 5-6 small meals throughout the day

14. Tips for Dining Out
Request that no salt or seasoning salt be add to your food
Ask for extra lemon wedges, a dash of Worcestershire or hot sauce
Bring your own salt substitute

15. Additional Tips for Dining Out
Avoid commercial soups, soy sauce and batter-fried items which will limit fat and salt intake
Split an order with someone
Ask for a take-home container before the meal arrives
Before you begin eating, put half of your meal in the container and eat it at home as another meal

16. Eat More… Colorful fruits and vegetables
Omega 3 fatty acids in fish, nuts and seeds
Whole grains and legumes
Lean fresh meats or meat substitutes

17. Eat Less…. Marbled meats and sausage products Deep fat fried foods
Salty snacks
Sugar-containing beverages and foods
Limit these items to 100 calories per day for women and 150 calories per day for men.

18. Questions 18

19. Learn more at stroke.org
THANK YOU!
Learn more at stroke.org
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