1. Stroke Therapy class: Nutrition
Rehabilitation Center
of Mechanicsburg

2. Introduction: What is a Stroke?
A stroke occurs when blood flow to the brain is
interrupted by a blood clot or a burst blood vessel.
● 780,000 strokes occur in the United States every year.
● Strokes are the leading cause of disability and the third
leading cause of death in American adults
● Most victims are unaware of their common susceptibility

3. Are Strokes Preventable?
YES. These are common risk factors you can
avoid to help prevent strokes:
● Smoking
● Hypertension/High Blood Pressure
● Diabetes
● Hyperlipidemia/High Cholesterol
● Abdominal Obesity
● Heart Disease

4. Prevention is Key
● Know your blood pressure
● Stop smoking
● If you drink alcohol, do so in moderation
● Treat elevated cholesterol
● Control diabetes
● Exercise daily
● Eat a sensible diet

5. Q: What do these factors all have in
common?
A: Nutrition

6. Dairy
• Milk: Skim or 1%
• Cheese: low fat/low sodium versions
• Yogurt: Non-fat or Low-fat
• Cottage Cheese: Non-fat or Low-fat
• Ice Cream: Low-fat

7. Protein
• Beef or Pork: lean cuts
• Poultry: remove skin
• Fish: choose salmon/mackerel/fresh tuna
• Egg substitutes
• Dried beans and peas
Keep in mind:
● Cut of meat – the leaner the better
● Portion size – limit to 3 oz
● Preparation – bake/broil/roast/grill

8. Combination Foods
i.e. soups and stews
casserole
frozen entrees
supreme pizza
stir fry
Check food labels for:
• Calories
• Fat content
• Sodium content

9. Grains
● Cereal, bread, rice, pasta, oatmeal, tortillas, etc.
● White vs. Wheat
o The benefits of fiber
● Avoid baked goods
with hydrogenated oil
or saturated fat

10. Fats
i.e. Pastries, oils/dressings, nuts, candy, butter, etc.
● Choose:
 Soft or liquid margarines/
vegetable oil spreads
 Low-fat salad dressings
● Avoid:
 Solid cooking fats
 Tropical oils
 Hydrogenated oils

11. Vegetables
Choose Lower Sodium Varieties
• Fresh
• Frozen
• Canned

12. Fruit
Choose Lower Sugar Varieties
• Fresh
• Canned
• Juice
Contains virtually no fat or sodium

13. Seasonings
Choose lower-sodium varieties
Better yet, use fresh herbs and spices instead
● Garlic, onion, pepper, chive
● Thyme, basil, parsley, cilantro, oregano
● Cayenne, chili powder, cinnamon, nutmeg

14. Quick Tips
● Don’t keep a salt shaker on your kitchen table
● Use measuring cups when adding sugar, oils,
butter, etc.
● Stay hydrated
● Keep healthy snacks individually portioned and in
sight
● Take 15 seconds to read all food labels