• Caregiving and Aphasia
• Life After the Hospital

Nutrition and Meal Plans

After a stroke, it is often hard for a person to get the nutrients they need. Your loved one’s speech-language pathologist and dietitian are great resources to turn to for questions about healthy and safe drinking and eating post-stroke.  A dietician can also recommend dietary supplements, or meal plans that target specific foods and beverages to optimize nutrient intake.

The following concerns may contribute to poor nutrition following a stroke:

• Swallowing problems – the medical term for this is dysphagia
• Loss of appetite
• Difficulty using dominant arm/hand to drink and eat
• Trouble with memory or thinking clearly

Foods high in antioxidants, potassium, fiber, calcium and folate (folic acid) have been associated with good health after stroke. Below is a list of some foods that contain each of these.

Antioxidants: Help reduce damage to blood vessels

• Fruits – cranberries, red grapes, peaches, blueberries, red berries, figs, mango
• Vegetables – artichokes, kale, broccoli, spinach, avocado, asparagus, carrots, red cabbage, beets, sweet potatoes, squash, pumpkin
• Spices and herbs – cinnamon, oregano, turmeric, cumin, parsley, basil, curry powder, garlic, sage, thyme
• Cereal - cornflakes, oatmeal, granola
• Nuts
• Legumes (beans)

Potassium: Helps control blood pressure

• Fruits – bananas, oranges, melons, apricots, grapefruit
• Vegetables – cooked spinach and broccoli, potatoes, mushrooms, peas, cucumbers, leafy greens
• Beans or legumes – lima beans, pinto beans, kidney beans, soybeans, lentils
• Fish – tuna, halibut, cod, trout, rockfish
• Whole-wheat breads, pastas and cereals
• Brown and wild rice

 Fiber:  Helps lower cholesterol

• Fruit – prunes, bananas figs, avocados, blackberries, raspberries
• Vegetables - brussel sprouts, broccoli, artichokes
• Legumes – spilt peas, lima beans, lentils
• Seeds and nuts – chia seed, flax seed, coconut
• Grains – oats, quinoa, buckwheat

Calcium: Helps control blood pressure

• Dairy products – milk, yogurt, cheese
• Eggs
• Vegetables – kale, collard greens, broccoli, spinach, kelp, okra
• Legumes – white beans, soybeans
• Fish – sardines

Folate (folic acid): Found to reduce risk of stroke

• Legumes – kidney beans, lentils, peas
• Vegetables – asparagus, leafy greens, beets, brussels sprouts, broccoli, avocado
• Fruits – citrus fruits (oranges, grapefruit, lemons, limes), papaya, bananas
• Eggs
• Nuts and seeds
• Beef liver
• Wheat germ

Foods to Limit After Stroke

• Salt – Too much salt can raise blood pressure. Read labels carefully and choose lower salt options when possible.
• Sugar – Too much sugar can damage and weaken blood vessels. Avoid food with added sugar.
• Saturated fats - Foods high in saturated fats can cause high cholesterol. Try to stick to healthy fats like nuts and avocados.
• Alcohol - Drinking too much alcohol can contribute to a number of stroke risk factors, including high blood pressure. It’s highly recommended that stroke survivors consult a doctor before drinking alcohol again.

Always consult a doctor or dietician to help you determine the best diet for your loved one.