Nutrition and Recovery Following a Stroke - PowerPoint Presentation

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Nutrition and Recovery Following a Stroke

Subtitle

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The following nutrition guidelines

are general and may not reflect individual needs

 

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When well nourished, you can heal faster and get more out of your rehab efforts

Good nutrients

come from . . .

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Fruits

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Vegetables

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Lean Meats

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LOW FAT DAIRY

Low Fat Dairy

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Whole Grains

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And your diet can make a difference . . .

Stroke Risk Factors

Hyperlipidemia (High Cholesterol)

Diabetes Mellitus (High Blood Sugar)

Hypertension (High Blood Pressure)

Obesity

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Low Fat, Low Cholesterol

Low Sugar, High Fiber

Low Salt

“Right Amount” of Calories

Basic Guidelines for a Healthy Diet

 

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4 Types Of Fat

Monounsaturated Fat

Polyunsaturated Fat

Saturated Fat

Trans Fat

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In Terms of Calories, All Fat is Created Equal

=

All fats have the same amount of calories!

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The Best-For-You Fats

Omega 3 Fatty Acids

Salmon, tuna, cod, mackerel

walnuts, soy and flax seed

Monounsaturated Fats

Olive, peanut, canola and avocado

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The Okay Fats

Polyunsaturated Oils



Corn

 Sesame Soybean Safflower Sunflower

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The Harmful Fats

The Harmful Fats

Saturated Fats

Found 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)

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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

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Low Fat, Low Cholesterol

Low Sugar, High Fiber

Low Salt

“Right Amount” of Calories

Basic Guidelines for a Healthy Diet

 

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Complex Carbohydrates

Most of our energy should come from grains, fruit, and vegetables

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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

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Why Fiber?

Helps manage diabetes

Helps with heart health

Helps with bowel function

Helps with weight controlImportant: If you find the need to increase

fiber, start slowly and drink plenty of fluid!

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Low Fat, Low Cholesterol

Low Sugar, High Fiber

Low Salt

“Right Amount” of Calories

Basic Guidelines for a Healthy Diet

 

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Sodium / Salt

Excess salt intake may

increase blood pressure

Average American consumes

6,000 mgs of sodium daily

Goal: 2,300 mgs of sodium

daily or 230 mgs or less

per serving. For some target

groups the goal is 1,500 mgs

daily

1 teaspoon of salt = 2,300 mgs

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Tip: Stay with fresh or frozen

!

Where is Sodium Found?

Processed Foods are High in Sodium

Soups

Canned vegetables

Deli meat/cheese

Snack foods

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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

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Low Fat, Low Cholesterol

Low Sugar, High Fiber

Low Salt

“Right Amount” of Calories

Basic Guidelines for a Healthy Diet

 

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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

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Plan

Purchase

Prepare

Portion

Be Mindful of the Four “Ps”

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PLAN

Create menus and make

grocery lists

Have emergency

munchies on handDon’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 outer

aisles

for fresh food choices

Read food labels

– thousands of new products each year

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Top waffles and cereals with

fruit versus syrup

Use

nonstick pans or sprays

to lower fat useReduce sugar and fat in recipes by ¼ or moreTry low-fat dairy – skim milk and low-fat cheesePREPARE

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PREPARE

Top waffles and cereals with fruit versus syrup

Use

nonstick pans or sprays

to lower fat useReduce sugar and fat in recipes by ¼ or moreTry low-fat dairy – skim milk and low-fat cheeseTry mustard instead of mayo to save calories

Bake, broil, steam or grill instead of frySeason with herbs, spices or broth instead of fat

Trim visible fat

from meat before cooking

PREPARE

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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

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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 sideAsk how a food item is preparedAsk for half portions, share your meal or ask for the “doggie bag”

Tips For Dining Out

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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

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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 Diet

An altered diet can prevent food or liquid from entering your airway and lungs, which can lead to aspiration pneumonia

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Techniques

You 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

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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

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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

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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

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Water

WATER

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

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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?

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Remember to Choose Foods Wisely

Taste Is Learned

Train your taste buds to savor every bite while investing in good health

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Know what changes you need to make

Take one meal at a time

and Enjoy In A Nutshell:

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