Stroke diet

A Post-Stroke Diet will need to be individualised for people
with conditions such as high blood pressure, high
cholesterol/hardening of the arteries, diabetes etc. Generally, the
Post-Stroke Diet is low in salt, fat and cholesterol. Stroke
survivors may have special needs which also should be
considered.

DESCRIPTION

• Recent clinical data suggests that a diet high in red and
  processed meats, white flour, sweets and desserts may increase
  Stroke risk, whereas a diet higher in fruits and vegetables, fish
  and whole grains may protect against Stroke.
• People with high blood pressure, high cholesterol, diabetes,
  bowel and bladder function and other medical complications will
  require individualised diets following a Stroke.
• In general, the diet following a Stroke should be low in salt,
  fat and cholesterol.
• It is important to maintain a healthy weight.
• Some people will have chewing or swallowing difficulties after
  having a Stroke. It is important that they continue to eat a
  variety of nutritious foods and not the same easy-to-eat foods
  repeatedly. They may also need to be monitored so they do not choke
  on their food. – Loss of appetite may occur for a number of
  reasons, including lack of desire for food, lack of taste
  sensation, fear of choking because of chewing/swallowing problems,
  mouth discomfort from ill-fitting dentures or medication. Carers
  should provide constant encouragement in these instances.
• Special utensils which make eating easier are available for
  physically impaired Stroke survivors.
• Visual perception may be impaired following a Stroke. Carers
  should encourage Stroke survivors to look for all the food on their
  plate.
• Eating meals may take longer following a Stroke. The frequency
  of meals may need to be increased if assistance is required at each
  meal time.

SAMPLE MEAL PLAN

The following meal plan has been recommended for this
condition:

BREAKFAST

1. 1 – 1 1/2 cups rolled oats porridge (blend if necessary) or oat
   flake cereal or semolina with added oat bran and raw wheatgerm and
   low fat milk or soy milk.
2. Progress to toast with mashed sardines.
3. Half -1 cup stewed or pureed fruit or fresh fruit juice.
4. Herbal tea, tea or coffee (thickened if necessary).
5. Water in between meals.

MORNING TEA

1. Mashed banana or pureed peaches or pears with low fat yoghurt
   .
2. Progress to pieces of fruit with low fat yoghurt.
3. Fruit juice, herbal tea, tea or coffee.

LUNCH

1. Vegetable soup (low salt) with added kidney beans or 3 beans.
   Blend if necessary.
2. Mashed sardines.
3. 1 cup mashed potato or sweet potato.
4. Progress to rice or pasta or bread.
5. Plenty of vegetables, mashed or pureed as required.
6. 1 cup stewed fruit.

AFTERNOON TEA

1. Semolina or rice pudding made with low fat milk.
2. Progress to pieces of fruit with low-fat yoghurt.
3. Fruit juice, herbal tea, tea or coffee (thickened if
   necessary).

DINNER

1. Low-salt vegetable soup (blended if necessary).
2. 120-150g tender, lean mince or chicken with low salt
   gravy or 1 – 1.5 cups salmon or tuna mornay on low fat
   milk or 2-3 scrambled eggwhites.
3. 1-2 medium potatoes or sweet potato, mashed with low fat
   milk or well-cooked rice.
4. Plenty of vegetables, mashed or pureed.
5. 1 cup stewed or canned fruit with low fat yoghurt.
6. Herbal tea, tea or coffee.

ORGANISATIONS & SUPPORT GROUPS

See the National Stroke Foundation topic on the
Healthpoint.