Neurological Conditions

Question 1

What is a TIA and what are the nutritional considerations

Answer 1

Transient ischemic attacks (TIA)
Brief attacks of cerebral dysfunction with no
persistent defect
Often seen preceding a stroke
Nutritional considerations
Risk reduction – HTN, Glycemic control, lipid profile

Question 2

What is a stroke?

Answer 2

Cerebrovascular Accident (Stroke): acute onset
of focal or global neurological deficit for >24hrs,
caused by disease/damage to extracranial neurovasculature. Can resolve/improve over time.
Nutritional considerations
The degree of deficit influences the impact on intake.

Question 3

What are the effects of stroke and the nutritional concernes?

Answer 3

Dysphagia – problems swallowing food, drink or saliva
Aphasia – problems speaking, listening, reading or writing
Dysarthria – weakness or paralysis of the muscles used for speaking, might make speech difficult to understand
Apraxia – messages between the brain and mouth are disrupted. Can be difficult for the patient to coordinate
mouth movements when speaking
Personality or behavioral changes
Problems with thinking and perception
Neglect – weakness or ignoring one side of the body

Nutritional concerns:
* Main concerns are weight loss, anorexia, dehydration à malnutrition
* Feeding ability
* Effective communication
* Retaining education given
* Behaviour change

Question 4

ABCDE For Stroke Risk reduction
What are some important things in the assessment for stroke risk reduction?

Answer 4

Anthro: weight hx, body comp, waist circumference

Biochem: Endocrine
evaluation – Hb1Ac, TFTs
Lipid Profile

Clinical: Management of co-morbidities, Medications, Physical activity

Dietary: Current dietary patterns, Eating behaviours, ETOH intake

Psychosocial: Support from
family/friends, Stress levels, Cultural/social, influences, Health/nutrition, literacy
Readiness to change

Question 5

ABCDE Assessment for stroke treatment

Answer 5

Anthro: weight Hx

Biochem: Endocrine
evaluation – Hb1Ac, TFTs
Lipid Profile

Clinical: Clinical status
Management of
co-morbidities
Medications
Deficits – swallow,
feeding, LoC (level of conciousness)
Malnutrition Ax

Dietary: Current dietary
patterns
Eating behaviors
Texture restrictions
Nutritional
adequacy of
intake
Feeding

Psychosocial: Support from
family/friends
Stress levels
Cultural/social
influences
Health/nutrition
literacy