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Swallowing and Nutrition

Swallowing and Nutrition. Topics. Module 1: Understanding stroke Module 2: Physical changes and challenges Module 3: Swallowing and nutrition Module 4: Cognition, perception and communication Module 5: Emotions, roles and relationships Module 6: Reducing the risk of stroke and

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Swallowing and Nutrition

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  1. Swallowing and Nutrition

  2. Topics Module 1: Understanding stroke Module 2: Physical changes and challenges Module 3: Swallowing and nutrition Module 4: Cognition, perception and communication Module 5: Emotions, roles and relationships Module 6: Reducing the risk of stroke and moving forward

  3. How are you doing on the goals you committed to?

  4. Video: Professional video (dietitian)

  5. Swallowing difficulties • SWALLOWING DIFFICULTIES may initially affect up to HALF of all stroke survivors • The muscles of your face, mouth, tongue, and throat may be weak or lack coordination • These problems create difficulty in eating specific types of foods and specific textures safely

  6. Do you have problems with eating and swallowing?

  7. Do you have difficulties with?

  8. Do you have difficulties with?

  9. Swallowing difficulties can lead to: • POOR NUTRITION or DEHYDRATION • Risk of ASPIRATION (food or liquid entering the airway), which can lead to pneumonia and chronic lung disease • LESS ENJOYMENT of eating or drinking • EMBARASSMENT or ISOLATION in social situations involving eating

  10. How has your ability to SWALLOW changed since your stroke?

  11. Has your stroke changed WHATtextures you eat?

  12. Has your stroke changed WHAT you eat?

  13. Has your stroke changed HOW MUCH you eat?

  14. Has your stroke changed HOW MUCH you drink?

  15. Has your stroke changed your ENJOYMENT of eating?

  16. Do you go OUT to eat?

  17. Do you FEEL any of the following when eating?

  18. What TREATMENTS are available for people with swallowing disorders? • Using SAFE SWALLOWING STRATEGIES • CHANGING TEXTURES of foods and liquids

  19. Safe swallowing strategies Handout page 19

  20. Safe swallowing strategies Handout page 19-20

  21. Safe swallowing strategies Handout page 20

  22. Taking care of yourself

  23. Different textures Handout page 21

  24. Healthy eating

  25. Plan meals and snacks • Eat three meals every day and set regular mealtimes • Space meals no more than 6 hours apart • Eat smaller portions and gradually reduce serving size

  26. Nutrition Guidelines • Follow Canada’s Food Guide Link to Canada’s Food Guide

  27. Canada’s food guide Handout page 22

  28. Eat more high-fibre foods • Whole grain breads and cereals • Legumes: lentils, dried beans and peas • Brown rice and whole wheat pasta • Fruits and vegetables Handout page 23

  29. Limit • Salt • Fat • Sugar Handout page 23

  30. Salt • Remove salt shaker from the table and substitute salt free seasonings • Reduce the amount of salt you add when cooking • Use reduced-sodium or no-salt added products

  31. Salt • Limit foods with high salt content. Examples are: • cured meats, such as bacon or ham • brined foods such as pickles, olives and sauerkraut • condiments such as MSG (monosodium glutamate), ketchup, soy sauce, barbeque sauce

  32. Salt • Instead of salt experiment with seasonings such as herbs, spices, lemon zest, vinegar, and salt-free seasoning blends • Sodium intake should be limited to 1,500 mg (2/3 tsp) a day if diagnosed with high blood pressure • No more than 2300mg (about 1 tsp) of sodium a day otherwise

  33. Fats • Use half as much vegetable oil, soft or liquid margarine and salad dressing • Choose fat-free salad dressings • Choose lower-fat dairy products • Read food labels and select foods with less than 3 grams of fat per serving

  34. Sugar • Limit consumption of high sugar foods such as cakes, pies, and candy bars • Limit consumption of regular soft drinks and fruit drinks. Drink water instead. • Eat fruit canned in fruit juice, not syrup • Add fruit to plain yogurt

  35. Read Food labels • Select foods with: • NO added SALT • NO added SUGAR • NO TRANS FAT or FAT-FREE

  36. Other things to think about

  37. Meals on wheels

  38. Plan meals and snacks • You may benefit from a healthy snack: • Fruits and vegetables • Unsalted nuts • Plain popcorn without butter or salt

  39. Coping • Try healthier recipes • Talk to a dietitian • Smaller, more frequent meals • Nutritional supplements • Eat before attending a social function

  40. Can you come up with a goal to eat a healthier diet?

  41. Diet goal • Reduce salt • Reduce fat • Eat more fruits and vegetables • Eat more whole grains • Read food labels • Other: _______ Handout page 24

  42. Acknowledgements • Aphasia Institute • Providence Healthcare

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