Nutrition in Stroke Treatment

After a stroke, dietary changes must be made in order to ensure the complete restoration of health in a person. Stroke occurrence can severely hinder physical coordination of daily activities, such as feeding oneself, cooking, and grocery shopping, because of brain damage that may have occurred. According to the National Stroke Association, there may be a lack of coordination in swallowing (dysphagia) or in arm and hand movements involved in using a spoon or fork. Brain functioning may also be impaired, such as problems with memory and thinking, which could lead to forgetting to eat, as well as a loss of appetite. These problems thus lead to the need for adequate nutrient-dense foods. If caloric and nutritional needs can't be met, malnutrition can occur, which is characterized by poor appetite and weight loss.

This includes things such as:

• Fruits and vegetables: They are nutrient-dense, which is important if memory issues are present. A recovering stroke patient must eat foods that can supply their body with adequate nutrients in order to promote a full recovery. 
• Grains: Whole grains and cereals can reduce the risk of stroke, and are also nutrient dense. 
• Lean protein: Cholesterol consumption should be limited in order to reduce the risk for another stroke. Choosing low-fat meats or other protein sources, such as beans, can help facilitate a reduction in the cholesterol that can play a part in the blocking of blood in the blood vessels of the brain. 
• Limit salt: Consuming too much salt can lead to water retention. This is an issue because it causes a rise in blood pressure in the body. Being aware of the sodium content in foods you're buying is an important part in this, as well as using other flavorful spices to cook. 

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A healthy diet also reduces the risk of stroke occurrence in the first place, which includes low cholesterol intake, low sodium intake, and a high intake of nutrient-dense foods. 

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Stroke Nutrition

https://my.clevelandclinic.org/health/diseases_conditions/stroke/hic_The_Role_of_Nutrition_in_the_Prevention_and_Treatment_of_Stroke