Today I received in my email the latest Canadian Health Network’s Healthlink newsletter in which Stroke Awareness Month is highlighted. (Note: This is a worthwhile newsletter to include in your subscriptions.)
Here is the link to all the Stroke Awareness Month features (scroll down past the middle of the page to find them).
I learned both these facts when visiting the Heart and Stroke Foundation’s Web site this morning.
Here are links to the Web site’s new articles:
- Time is Brain — lists 10 simple steps to protect your brain; step 5 is “cut the fat and salt”
- Eating Well with Canada’s New Food Guide — Alyssa Rolnick, RD “point[s] our appetites in the right direction” by suggesting simple, achievable tips on wise food choices, incoporating them in appealing recipes, and then directing us to food guide tools. Well done!
Today at a Stroke Care Improvement meeting I shared some of the stroke resources I’ve been gathering during the past two months. Now would be a good time to take stock and collect all the previously published links in one post. The list is a work-in-progress and will grow.
Although the resources are not nutrition-specific, they all contain some nutrition elements such as diet modifications to reduce stroke risk factors (primary and secondary prevention) or manage deficits (e.g, dysphagia) during acute stroke treatment and rehabilitation.
Practices and Standards Working Group, The Canadian Stroke Strategy. Canadian Best Practice Recommendations for Stroke Care: 2006.
Best Practices and Standards Working Group, The Canadian Stroke Strategy. Best Practices and Standards Environmental Scan Report.
Heart and Stroke Foundation home page.
Heart and Stroke Foundation of Ontario, Ontario Stroke System. Best Practice Guidelines.
National Stroke Foundation, Australia. National Clinical Guidelines for Acute Stroke Management.
National Stroke Foundation, Australia. National Clinical Guidelines for Stroke Rehabilitation and Recovery.
National Stroke Foundation, Australia. Stroke Care Pathway: A Resource for Health Professionals.
Scottish Intercollegiate Guidelines Network. Management of patients with stroke: Identification and management of dysphagia. September 2004.
Scottish Intercollegiate Guidelines Network. Management of patients with stroke: Rehabilitation, prevention and management of complications, and discharge planning. November 2002.
Teasell R, Foley N. Evidence-based review of stroke rehabilitation: Managing the stroke rehabilitation triage process.
I was updating my stroke resources on Connotea this morning and discovered another SIGN resource: Management of Patients with Stroke: Rehabilitation, Prevention and Management of Complications, and Discharge Planning.
You can also view the two PDF documents on these blog pages:
I don’t know if anyone’s noticed but I haven’t written any blog posts for over a week because I was scrambling to complete my poster. Biggest lesson learned: START EARLY! Ready or not (and it was almost “not”), I had to present the poster at our Dietetics in Action education day on April 27th.
In case any of the references or information may be helpful to you in your practice, I thought I’d share my poster’s content as Powerpoint slides because they bring together many of the stroke resources I posted about earlier this month. I am still looking at resources and will continue to share them here.
If you’d like to view the poster content, click here: Best Nutrition Practice Across the Stroke Care Continuum: Using PEN and other Evidence-Based Practice Tools. You are free to use or adapt anything you like from the slides as specified in this Creative Commons Licence.
Today, as I prepare for an interdisciplinary stroke team meeting, I have been spending time on The Heart & Stroke Foundation of Ontario’s Best Practice Guidelines for Stroke Care.
There is a lot of content on this site. It can be hard to know where to begin. Here is a suggested starting point that worked well for me: this Contents page.
From here, you can select the documents of interest to you. For me, today these were:
Overview of Best Practice Guidelines
Care Guides – these encompass the continuum of care from prehospital through rehab; nutrition is an element of every stage.
Soon after publishing the previous post, I went to the Nutrition Action Healthletter website seeking ideas for another Nutrition Month topic and ran into Serendipity and Synchronicity. I call them “friends” because they’ve helped me on occasion when I’ve been struggling for inspiration. I was looking for a new subject, but why not write two posts in a row on stroke?
The March cover story, Stroke: How to Avoid a Brain Attack, is freely available to everyone (subscribers and nonsubscribers) as a PDF download.
The article presents up-to-date, critically-reviewed, science-based and practical information and tools dietitians can use with clients or for themselves:
- Diet recommendations (eat 8 to 10 vegetables and fruits daily; eat fish twice weekly; eat potassium-rich foods)
- Potassium content of foods
- Risk factors presented as ones you can change and ones you can’t
- Simple 3-step calculator to use in determining your stroke risk