Dietary impact of a stroke (Dysphagia, malnutrition, taste changes)

Who should attend

This course is aimed at Hospital and community staff based in South Warwickshire with patients/clients who have had a stroke; Community team staff e.g home start, Practice nurses, Community hospital staff,Care agencies, nursing homes, residential homes, continuing health care, direct payments carers, AHPs, practise nurses, ESD teams,

Course Overview

To give participants an understanding of the swallowing, dietary and hydration issues a person may have after a stroke and how to compensate for them. This session will not cover secondary prevention dietary advice post stroke

Course Objectives

• Understand what a healthy diet is for the general population
• Have an understanding of the implications of a stroke on a person’s diet
• Have an understanding of good hydration and practical ways to increase someone’s fluid intake
• Have an understanding of what a normal swallow is compared to an impaired one
• Understand how an impaired swallow can effect dietary intake
• Understand the practical ways to cater for someone with an impaired swallow
• Be able to describe some dietary modifications that can overcome taste changes
• Be able to describe what malnutrition is and implications to person’s health
• Have a basic understanding of ways to assess  nutritional status and monitoring methods.
• Be able to explain energy balance
• Be able to describe ways that malnutrition can be minimised through food first approaches
• Be aware that there are nutritional supplements that are suitable for dysphagia

Trainer Profile

Hazel Glover - Specialist Dietitian for Stroke.