Transcript Module 3 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
moving forward
How are you doing on the goals you
committed to?
Video: Professional video (dietitian)
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
Do you have problems with
eating and swallowing?
Do you have difficulties with?
Do you have difficulties with?
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
How has your ability to SWALLOW
changed since your stroke?
BETTER
WORSE
NO
CHANGE
Has your stroke changed WHAT
textures you eat?
Has your stroke changed WHAT
you eat?
I have not
changed
what I eat
I eat
healthier
foods
Has your stroke changed HOW
MUCH you eat?
MORE
LESS
NO
CHANGE
Has your stroke changed HOW
MUCH you drink?
MORE
LESS
NO
CHANGE
Has your stroke changed your
ENJOYMENT of eating?
Do you go OUT to eat?
Do you FEEL any of the
following when eating?
Tired
Selfconcious
Enjoyment
Takes
effort
What TREATMENTS are available
for people with swallowing
disorders?
• Using SAFE SWALLOWING STRATEGIES
• CHANGING TEXTURES of foods and liquids
Safe swallowing strategies
Handout page 19
Safe swallowing strategies
Handout page 19-20
Safe swallowing strategies
Handout page 20
Taking care of yourself
Different textures
Handout page 21
Healthy eating
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
Nutrition Guidelines
 Follow Canada’s Food Guide
Link to Canada’s Food Guide
Canada’s food guide
Handout page 22
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
Limit
 Salt
 Fat
 Sugar
Handout page 23
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
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
Salt
 Instead of salt experiment with seasonings such as
herbs, spices, lemon zest, vinegar, and saltfree 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
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
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
Read Food labels
 Select foods with:
• NO added SALT
• NO added SUGAR
• NO TRANS FAT or FAT-FREE
Other things to think about
Meals on wheels
Plan meals and snacks
 You may benefit from a healthy snack:
• Fruits and vegetables
• Unsalted nuts
• Plain popcorn without butter or salt
Coping
 Try healthier recipes
 Talk to a dietitian
 Smaller, more frequent meals
 Nutritional supplements
 Eat before attending a social
function
Can you come up with a goal to eat a healthier diet?
Diet goal

Reduce salt

Reduce fat

Eat more fruits and vegetables

Eat more whole grains

Read food labels

Other: _______
Handout page 24
Acknowledgements
 Aphasia Institute
 Providence Healthcare