Stroke and Nutrition

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A stroke occurs when there is a change in the flow of blood to the brain that leads to a change in and/or loss of function. Some risk factors for stroke include:

  • High blood pressure
  • Stress
  • Family history
  • Health conditions including diabetes, heart disease, and obesity
  • Lifestyle factors, such as a diet high in fat and cholesterol, lack of exercise, and smoking

The effects of a stroke can vary, and depend on the location of the damage in the brain and the amount of damage. There may be changes in behavior or the ability to perform daily activities. Some individuals may find it more difficult to feed themselves or swallow. If these problems are present, an Occupational Therapist can help with self feeding, while a Speech Therapist can help with swallowing problems. A doctor can help determine appropriate treatment options.

Healthy eating may help with weight and blood pressure management, which can help to prevent another stroke. In general, healthy eating involves:

  • Low sodium: to help control blood pressure.
  • Plenty of vegetables, fruits, whole grains, and fat-free or low-fat dairy products: to help keep blood pressure under control.
  • Choosing heart-healthy fats: such as soybean, canola, olive, or flaxseed oil over saturated fats and trans fats to reduce the buildup of plaque in your blood vessels.

There are many ways to incorporate healthy eating into your diet. Some ways to start include:

  • Choose foods with less than 300 milligrams (mg) of sodium per serving.
  • Use herbs and spices, or herb mixes (e.g., Mrs. Dash) to flavor food.
  • Choose carefully when eating out. Restaurant foods can be high in sodium.
  • Choose fiber-rich foods. These include fruits, vegetables, and whole grains. Choose fruits like bananas, oranges, cantaloupe, and apples, and vegetables like sweet potatoes, spinach, zucchini, and tomatoes. Whole grains include whole wheat bread products, oatmeal, brown rice, and quinoa.
  • Eat fatty, cold-water fish (e.g., salmon, mackerel, and sardines) twice a week. These provide heart healthy fats. Try to choose fresh or frozen varieties, as canned may be too high in sodium.
  • Limit saturated fat and trans fat. Saturated fats are found mostly in animal foods, foods made with animal products, or fried foods. Trans fats are found in meat and foods that contain hydrogenated oils (e.g., peanut butter and margarine).
  • Limit cholesterol from food to 200 mg per day. Foods high in cholesterol include egg yolks, shrimp, and full fat dairy foods.

Check with a dietitian or doctor for your specific dietary needs.

Diverticulosis and Nutrition

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Diverticulosis is a chronic condition where there are sac-like pouches protruding from the large intestine. When these pouches become inflamed or infected, the condition is then known as diverticulitis.

The most commonly suspected cause of diverticulosis is a low fiber diet. Consuming low fiber can lead to constipation, which can make it difficult to pass stool and lead to straining. This straining can put pressure on the colon, which may lead to the development of the sac-like pouches. Individuals with diverticulosis should consume a high fiber diet to prevent constipation. A high fiber diet should include an additional 6 to 10 grams of fiber beyond what is typically recommended (25 to 35 grams a day). Foods high in fiber include:

  • Brown rice, quinoa, buckwheat, oatmeal, and other grains
  • Fruits such as prunes, apples, bananas, and pears
  • Popcorn
  • Fruit and vegetables with skin/peel on
  • Beans, peas, and legumes
  • Nuts and seeds
  • Whole grain breads, pastas, crackers, and cereal Previous recommendations include avoidance of nuts, seeds, and hulls. There is no evidence to show this contributes to the development of diverticulitis, therefore the current nutrition recommendations focus on increased fiber.

When the sac-like pouches become inflamed or infected, your doctor may recommend no foods by mouth to allow your large intestine to rest. As you begin eating foods again you should slowly begin with low fiber foods that are easy to digest. Foods low in fiber include:

  • Tender well-cooked meats
  • Eggs
  • Smooth peanut butter
  • Tofu
  • Cream of wheat and grits
  • Refined grains such as white bread and cereals made with white flour
  • Canned and/or well-cooked vegetables or vegetable juice
  • Mashed potatoes
  • Canned, soft, and/or well-cooked fruit, or fruit juice without pulp
  • Broth

As the infection and inflammation heals, fiber can slowly be added back into the diet.

Check with a dietitian or doctor for your specific dietary needs. begin

Stroke and Nutrition

By | Health and Wellness | No Comments

A stroke occurs when there is a change in the flow of blood to the brain that leads to a change in and/or loss of function. Some risk factors for stroke include:

  • High blood pressure
  • Stress
  • Family history
  • Health conditions including diabetes, heart disease, and obesity
  • Lifestyle factors, such as a diet high in fat and cholesterol, lack of exercise, and smoking

The effects of a stroke can vary, and depend on the location of the damage in the brain and the amount of damage. There may be changes in behavior or the ability to perform daily activities. Some individuals may find it more difficult to feed themselves or swallow. If these problems are present, an Occupational Therapist can help with self feeding, while a Speech Therapist can help with swallowing problems. A doctor can help determine appropriate treatment options.

Healthy eating may help with weight and blood pressure management, which can help to prevent another stroke. In general, healthy eating involves:

  • Low sodium: to help control blood pressure.
  • Plenty of vegetables, fruits, whole grains, and fat-free or low-fat dairy products: to help keep blood pressure under control.
  • Choosing heart-healthy fats: such as soybean, canola, olive, or flaxseed oil over saturated fats and trans fats to reduce the buildup of plaque in your blood vessels.

There are many ways to incorporate healthy eating into your diet. Some ways to start include:

  • Choose foods with less than 300 milligrams (mg) of sodium per serving.
  • Use herbs and spices, or herb mixes (e.g., Mrs. Dash) to flavor food.
  • Choose carefully when eating out. Restaurant foods can be high in sodium.
  • Choose fiber-rich foods. These include fruits, vegetables, and whole grains. Choose fruits like bananas, oranges, cantaloupe, and apples, and vegetables like sweet potatoes, spinach, zucchini, and tomatoes. Whole grains include whole wheat bread products, oatmeal, brown rice, and quinoa.
  • Eat fatty, cold-water fish (e.g., salmon, mackerel, and sardines) twice a week. These provide heart healthy fats. Try to choose fresh or frozen varieties, as canned may be too high in sodium.
  • Limit saturated fat and trans fat. Saturated fats are found mostly in animal foods, foods made with animal products, or fried foods. Trans fats are found in meat and foods that contain hydrogenated oils (e.g., peanut butter and margarine).
  • Limit cholesterol from food to 200 mg per day. Foods high in cholesterol include egg yolks, shrimp, and full fat dairy foods.

Check with a dietitian or doctor for your specific dietary needs.

Parkinson’s Disease and Nutrition

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Parkinson’s disease (PD) is a chronic movement disorder. PD involves the failure and death of vital nerve cells in the brain, called neurons. Some of these neurons produce dopamine, a chemical involved in bodily movements and coordination. As PD progresses, the amount of dopamine produced in the brain decreases, leaving a person unable to control movement normally.

Primary motor signs of Parkinson’s disease include the following:

  • Tremor of the hands, arms, legs, jaw, and face
  • Bradykinesia or slowness of movement
  • Rigidity or stiffness of the limbs and trunk
  • Postural instability or impaired balance and coordination

Common nutritional concerns for people with Parkinson’s disease are:

  • Unplanned weight loss
  • Difficulty eating due to uncontrollable movements
  • Swallowing dysfunction
  • Constipation
  • Medication side effects (e.g., dry mouth)

Nutritional concerns vary by individual based on signs and symptoms and stages of disease. It is important to work closely with a doctor or dietitian to determine specific recommendations.

When it comes to nutrition, what matters most?

  • Increase calories. If a tremor is present, calorie needs are much higher. Adding sources of fat to foods (e.g., oil and cheese) is one way to do this.
  • Maintain a balanced diet. Eating properly involves eating regularly. If uncontrollable movements or swallowing difficulties are making it hard to eat, seek the advice of an occupational or speech therapist.
  • Maintain bowel regularity. Do so with foods high in fiber (whole grain bread, bran cereals or muffins, fruits and vegetables, beans and legumes) and drinking plenty of fluids.
  • Balance medications and food. Individuals taking carvidopa-levadopa may need to adjust the amount of protein eaten and the time of day it is eaten, or take their medication with orange juice. If side effects such as dry mouth are making it difficult to eat, work with a health care professional to help manage these.
  • Adjust nutritional priorities for your situation and stage of disease.

Check with a dietitian or doctor for your specific dietary needs.

Cancer and Nutrition

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Cancer begins when cells in the body become abnormal. As these cells duplicate, a mass of tissue made of abnormal cells forms and is called a tumor. Normal cells grow and divide and know to stop growing. Over time, they also die. Unlike these normal cells, cancer cells continue to multiply and do not die when they are supposed to. If the tumor gets bigger, it can damage nearby tissues and organs. Cancer cells can also break away and spread to other parts of the body.
Nutrition is important for both cancer prevention and treatment. If diagnosed with cancer, there are numerous treatments that can be utilized, all of which can cause side effects capable of affecting nutrition. Some effects of cancer treatments include:

  • Fatigue: Get plenty of rest, and if unable to eat large amounts, choose calorie-dense foods (e.g., butter, cheese, ice cream, and milkshakes)
  • Nausea and vomiting: Avoid excessive exposure to the smell of food, and take medications with food if able
  • Taste changes: Stay well hydrated (this can be linked to dry mouth) and eat citrus foods to stimulate saliva production
  • Dry mouth or thick saliva: Stay well hydrated and try sucking on ice chips
  • Sore mouth or sore throat: Pick soft, easy-to-chew foods; add gravy and sauce to food
  • Diarrhea: Drink plenty of fluids, choose low-fiber foods, and avoid irritating foods (e.g., dairy, sugar, and spicy foods)
  • Constipation: Eat fiber-rich foods and stay well hydrated
  • Loss of appetite and weight loss: Choose calorie-dense foods (e.g., butter, cheese, ice cream, and milkshakes)

There are also unique side effects that can vary depending on the location of the
cancer. For example:

  • Head and neck cancer may lead to chewing difficulties
  • Colon cancer may be associated with more gastrointestinal-related side effects (e.g., diarrhea)
  • Lung cancer may lead to an increase in shortness of breath, which can make eating more difficult

Nutrition is also important for cancer survivors, as well as those looking to prevent cancer. The following guidelines can help minimize the risk for cancer:

  • Eat plant-based foods (e.g., fruits, vegetables, and whole grains).
  • Be physically active for at least 30 minutes a day.
  • Avoid sugary drinks and excessive energy-dense foods (e.g., chips, cookies, and candy).
  • Limit consumption of red meats (e.g., beef, pork, and lamb)
  • Limit consumption of processed meats (e.g., bacon, sausage, and salami)
  • If consuming alcohol, keep it to 2 drinks/day for men and 1 for woman
  • Avoid excessive salt consumption

Check with a dietitian or doctor for your specific dietary needs.

Nutrition for Bone Health

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Many factors contribute to the health of our bones, including gender, race, age, and nutrition. Osteoporosis is a condition characterized by weakened and fragile bones, increasing the risk for fractures. Good nutrition can help prevent osteoporosis, including plenty of calcium and vitamin D. Most people need about 1,000 mg of calcium a day, or about 3-4 servings of dairy, including:

  • Milk (whole, skim, soy, and almond)
  • Cottage Cheese
  • Yogurt

Foods with lower levels of calcium include:

  • Dark greens (e.g., kale and collards)
  • Salmon
  • Almonds
  • Fortified cereals

The body produces vitamin D when exposed to the sun; however reliance on this is not recommended as many people do not get enough sun exposure to produce 100% of their vitamin D needs. Foods rich in vitamin D include:

  • Fortified cereals
  • Milk
  • Fortified juice
  • Egg yolks
  • Cod liver oil
  • Fatty fish (salmon and mackerel)

It is very important to consume a variety of foods such as fruits, vegetables, whole grains, and lean meats, as these different foods have additional nutrients to improve bone health:

  • Vitamin K: Green leafy vegetables (e.g., spinach, kale, Swiss chard, turnip greens, collards, mustard greens, romaine, and parsley).
  • Vitamin C: Oranges and orange juice, grapefruit, red peppers, broccoli, kiwis, strawberries, and other fruits and vegetables.
  • Magnesium: Nuts (e.g., almonds and cashews), cooked spinach, raisin bran cereal, brown rice, peanut butter, and baked potatoes (with skin).
  • Protein: Both animal sources (e.g., meat, fish, eggs, and milk) and nonanimal sources (e.g., beans, lentils, nuts, and seeds).
  • Zinc: Lean beef, breakfast cereal, cashews, Swiss cheese, and milk.

Regular exercise can also help to further strengthen bones, especially weight bearing exercise. Weight bearing exercise is activity that forces your bones and muscles to work against gravity. Different types of weight bearing exercises include brisk walking, jogging, hiking, soccer, basketball, dancing, tennis, skiing, bowling, and weight training (using free weights or machines).

 

See a doctor or dietitian for your specific nutrition needs.

Nutrition for Dementia and Alzheimer’s

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Dementia is the loss of memory, cognitive reasoning, awareness of environment, judgment, abstract thinking, or the ability to perform activities of daily living. The most common form of dementia is Alzheimer’s disease, a type of dementia that involves slowly developing symptoms that get worse over time. Dementia resulting from vitamin deficiencies, or caused by underlying disease (such as brain tumors and infections) may be reversible. Other forms of dementia, such as Alzheimer’s and vascular dementia, are not reversible, and are often treated with medications.

As dementia progresses, changes can occur that may affect someone’s ability to obtain adequate food and nutrients to maintain their health status. Such changes will vary depending on the type of dementia, as well as the stage of the disease. Some of these changes include:

  • Altered sense of smell and/or taste
  • Inability to recognize food or distinguish between food and non-food items
  • Poor appetite
  • Chewing difficulties (pocketing food, repetitive chewing, etc.)
  • Swallowing difficulties
  • Forgetting to eat
  • Shortened attention span leading to a loss of interest in eating
  • Difficulty using eating utensils
  • Increase in pacing or walking
  • Drug side effects

The symptoms of dementia vary, and the treatment and nutrition care should be determined by these symptoms. Some techniques to consider for continued delivery of food and nutrition include:

  • Provide kind reminders to eat.
  • Provide meals in a low stress environment, minimizing noise and visual
  • distractions.
  • Develop a meal routine that can be repeated over time, to provide meals at
  • similar times, or even similar meals every day.
  • Have someone eat with the individual to provide assistance and reminders
  • on how to eat.
  • Have family join the individual at meal times to encourage eating.
  • Pay attention to other health issues, such as infections, fevers, injuries, or
  • other illnesses, as these may increase food and fluid needs.
  • Provide well-liked food and drinks to encourage eating.
  • Limit the amount of food served at one time so as not to overwhelm.

Provide finger-type foods for individuals struggling to use utensils:

  • Hamburgers
  • French fries
  • Carrot sticks

Check with a dietitian or doctor for any specific dietary needs.

Meet Jerry Krumdieck!

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Gerald “Jerry” L. Krumdieck grew up in Norwood, Ohio, and went to college at the New York City Community College in Brooklyn, NY. He and his beloved wife Judy were married for 44 years, and lived in Gahanna for 42 of their years together. Jerry was a Food Service Director for his entire career, and retired in 2003. He and Judy loved to travel, and did so extensively – Australia, New Zealand, Alaska, Hawaii, Caribbean cruises, as well as an annual trip to Myrtle Beach, where they especially enjoyed the fresh seafood at “Drunken Jacks.”

When Judy died in July of last year, Jerry began to think about making a move, despite his previous desire to stay in their home until “They carried [him] out.” As he said, “Plans change.” He first heard about Wesley Woods at New Albany at a Lunch & Learn at the Gahanna Senior Center. “All of a sudden,” he said, after touring the beautiful campus, “It seemed like the right thing to do.” His house sold much quicker than anticipated – he said, “I didn’t even dust.”

Jerry and Henry, the beautiful Bengal cat, moved to Wesley Woods at New Albany in May. By a lovely connection, Judy’s grandfather was one of the first residents to move into Wesley Glen, which was the first of the three Wesley Communities.

Jerry collects elephants, after buying his first one at a craft show 42 years ago.   He and Judy also learned to crochet together, and for him, the hobby stuck. He doesn’t like to “just sit,” so it gives him something to do while watching tv. He is currently making 3 afghans for his three great nephews in their favorite colors.

Jerry’s recommendation? “Do your downsizing. And then, do it again.”

And Jerry’s opinion about moving to Wesley Woods at New Albany? “I’m glad I decided to come. I feel at peace here. It was a good decision, it really, really was.”

Tips for a High Protein Diet

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Protein is used as a building block for the body. It’s important for the body to function correctly, and there must be enough protein in the body to:

  1. Build and maintain bone, muscle, and skin
  2. Heal wounds
  3. Promote growth
  4. Maintain or gain weight
  5. Resist or fight infection

Where does protein come from? Protein can be found in most animal products (meat, fish, cheese, milk, yogurt, etc.). There are also vegetarian sources of protein, such as beans, nuts, seeds, and soy.

Some easy ways to increase protein intake include:

  1. Melt cheese on sandwiches, hamburgers, or vegetables
  2. Use cottage cheese or yogurt as a dip for raw fruits and vegetables
  3. Add beans to soup and other dishes
  4. Have 3 servings of dairy a day
  5. Choose meals with meat or fish in them
  6. Sprinkle nuts or seeds on fruit, cereal, or ice cream
  7. Spread peanut butter on sandwiches, toast, fruit slices, or raw vegetables, such as carrots, cauliflower, and celery

How much protein is needed? The amount of protein needed varies depending on age, body size, activity level, and state of health. On average, older adults need 1 gram of dietary protein per kilogram of body weight a day. Some individuals may need more protein than others.

A few reasons why protein needs increase include:

  1. Post-surgery
  2. Cancer
  3. Weight loss
  4. Open wounds
  5. Infection
  6. Certain medical conditions

Commercial nutritional supplements such as Ensure or Boost can help increase protein intake. Food is the preferred source of protein, however these can help for those with decreased appetite, or who find it difficult to consume adequate amounts of food. These can often be purchased in grocery stores or pharmacies. There are also some reasons why the body would need less protein.

Check with a dietitian or doctor for your specific dietary needs.

Ways a Retirement Community May Help Your Health

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Although retirement typically brings decreased stress level, and more free time. It may also put a damper on your health, after an extended period of time. The free time can quickly turn into laying around all day. And, the stress levels may creep up again when thinking about health, or future care.

Not to worry, there can be a way to leave some on these problems behind. Retirement communities could help. Here are a few possible health benefits of living in a retirement community:

Support

Having a support system at any stage of your life is key. But, especially when you are retired. It may be beneficial to your health to live in a community where you can develop a fresh support system. And, many retirement communities host events where you can invite friends and family from outside. This will allow you to maintain your current support systems as well!

Activity

Whether it’s walks outside the community, crafts or music, retirement communities often have endless activities for all stages of living. This will allow you to keep your mind and body in tip-top shape! When looking at communities, be sure to ask about the activities that they offer.

Care

Peace of mind is invaluable. When you live in a continuum care retirement community, you have the opportunity to progress through levels of care. As your needs change, so will your level of care. And, that peace of mind may help to decrease stress levels.

Through your support system, increasing activity, and receiving care, you may flourish during your retired years. And, by establishing these things, you may improve your overall wellness!