DIETS FOR DISEASES

Characteristics and dietary management of CVA/STROKE Disease condition CVA: altered blood flow towards the brain causing cell death due to lack of nutrients and oxygen to tissues. y y y y y Characteristics Loss of balance Change in mental status Numbness/weakness of face and extremeties Impaired memory hemiplegia Dietary management Low salt diet Low fat diet Rationale of diet To lower blood pressure, fluid retention, and risk for embolism formation

Diet, including the reduction of sodium (salt) intake, exercise, and weight loss, if necessary, are all nondrug treatments for lowering blood pressure. Other natural remedies include the consumption of artichoke, which lowers the fat content of the blood, garlic, now believed to lower cholesterol and blood pressure as well as reduce blood's clotting ability, and ginkgo, which improves circulation and strengthens arteries and veins. The use of folic acid, lecithin, and vitamins B6, B12, C, and E is recommended as supportive measures in reducing blood pressure. SAMPLE DINNER MEAL FOR CVA Meal pattern Soup Meat Vegetables Rice/CHO Dessert Beverages Menu Salmon poached Small portion roasted vegetables Penne pasta Fresh fruits 12oz orange juice Dietary consideration

Nutritional Care Plan Priority Problem: To assist client to develop plan to meet individual needs Date Identified: January 6, 2011 Assessment Subjective data: Client likes to eat pork and beef but realizes the need to change food
choices regarding his present condition as verbalized by patient.

Date evaluated: January 6, 2011

Objective Data:
y y y Fluid intake: water 5-8 glasses/day, served meals adequate for his health self prepared meals appropriate and fluids

Nursing Diagnosis: readiness for enhanced nutrition Inference: Poor food selection choices/preferences not in accordance to current condition. Nursing Goal: After 4hrs of nursing intervention the client will be able to identify appropriate
food choices adequate for his health.

Intervention w/ Rationale:
y Encourage clients beneficial eating habits, reducing high-fat or high intake of fast food and healthy beverages. *Positive feedback promotes continuation of healthy lifestyle habits and new behaviors. Reinforce information regarding special needs. *Enhances decision-making process and promotes responsibility for meeting own needs. Address reading of food labels. *To assist in making healthy choices. Develop a system of self-monitoring. *To provide a sense of control and enable the client to follow own progress, and assist in making choices.

y y y

Evaluation: Goal met. After 4 hours of nursing intervention the client was able to verbalize the
need for an enhanced diet plan as appropriate for his current condition and identify the proper food choices low in fat and sodium content.