A stroke (also stroke, cerebral insult, apoplectic insult, apoplexia cerebri, apoplex or insult) is a suddenly occurring disease of the brain that often leads to a persistent failure of functions of the central nervous system and is caused by critical disturbances in the blood supply to the brain.
Factors that favor the development of apoplexy:
high blood pressure
Increase in plasma homocysteine concentration
an age from 55 years
Measures to prevent apoplexy:
Normalization of blood pressure
Normalization of body weight
Optimal control of diabetes mellitus
Increase activity (> 2.5 hours per week)
LDL lowering in plasma
Normalization of plasma homocysteine concentration
Protective effect Use fruit and vegetables -> consume sufficient quantities every day
Consumption of high-fat cold water fish twice a week
Why is nutritional therapy important?
Nutritional therapy supports you in encouraging independent eating and positively influencing your health. A change in diet alone cannot cure the disease.
The aim is to supply all of the fatty acids, micronutrients (vitamins and minerals) that are essential for you, energy and protein to the extent that your body is optimally supplied. For this purpose, foods that promote inflammation are specifically avoided and plenty of anti-inflammatory foods are consumed. Weight reduction is recommended if you are overweight / obese.
Prevent and treat malnutrition and dehydration
Nutritionally balanced composition of meals
Pressure ulcer prophylaxis
Individually oriented determination of the consistency of beverages and meals
Independent eating should be guaranteed
Selection of suitable dietary foods
Prevent impairment of quality of life
Risk factors for malnutrition are:
Loss of appetite, chewing and swallowing difficulties (= dysphagia) and unwanted weight loss.
Drinks and food have to be individually adjusted in their consistency. Ie be thickened or thinned.
determine individual energy and nutrient requirements
Calculate the amount of liquid you drink and keep a drink log
an indication for artificial nutrition via a nasogastric tube or PEG may be necessary.
the use of finger food is recommended
a protein-rich diet is recommended
Difficulty swallowing (dysphagia)
Paralysis (on one side or all of the face, arms, or legs)
Coordination disorders (including fine motor skills)
Classification of your weight - definition and classification of weight in relation to height.
Special percentile curves apply to children and adolescents; the BMI cannot simply be used here.
BMI and interpretation: BMI: body mass index. Formula: Body weight in kg : (body height in m) 2
Normal weight: 18.5 - 24.9
Overweight = pre-obesity: 25-29.9
Obesity grade I: 30 - 34.9
Obesity grade II: 35-39.9
Obesity grade III:> 40 = per magna
Anti-inflammatory nutrition as a basis, individually tailored to you
Use of thickeners
Holistic therapy - do you have any comorbidities that need to be taken into account during the consultation?
Overall fat selection, how should it be designed
How many animal foods (e.g. meat products, milk and dairy products, cheese, fish products, eggs) are recommended?
What do I have to look out for when choosing animal foods?
How can I counteract inflammatory processes through diet?
Body weight: Weight reduction is recommended if you are overweight / obese.
In the case of insulin resistance and lipid metabolism disorders, also treat them with nutritional therapy
Avoid micronutrient deficiencies and mineral deficiencies & possibly counteract them with nutrient preparations
Prevent protein deficiency
Which nutrients do I need in which ratio?
Get enough fiber (> 30 g / day) through natural foods, possibly fiber substitution
Sufficient fluid: total fluid per day: 30 - 35 ml per kg body weight and day. Attention, this is not just a drinking liquid. The liquid from food (approx. 500 - 800 ml) must still be subtracted from this, so that an amount of approx. 1.3 - 2 l of drinking liquid is created.
add valuable anti-carcinogenic (anti-cancer) secondary plant substances
A selection of foods tailored to your needs with cooking and technical information (for breakfast, snacks, lunch, dinner)
Do you like to eat your warm meal in the evening? I am happy to cater to your individual situation and we will create a plan on how you can implement your wholesome diet into your everyday life.
which oils are good for me? What should I watch out for in relation to the anti-inflammatory diet?
How much fat spread (butter / margarine / vegetable fat) can I use and which products are recommended?
Get enough Omgea-3 fatty acids and essential fatty acids
How can I boost and support my metabolism with natural foods?
Coordinate sensible meal frequency for your individual case - meal allocation
Define the desired weight stabilization / normalization & the estimated period for this
what should be considered with beverages and alcoholic beverages?
How does exercise affect your body and thus also your diet?
Avoid blood sugar fluctuations
Sweetening foods - sweeteners, glucose, fructose, sugar and sugar substitutes, what can I use and in what quantities? How high is the respective sweetness of the different products?
what should be considered when baking and cooking?
what are cheap snacks / main meals
Eating out - what should you watch out for?
Vacation, boat trip or hospital stay, what should be considered?
Flatulence, bloating, diarrhea, constipation, vomiting, heartburn, loss of appetite, pain related to eating, what can I do about it?
Daily plans as an example for practical implementation in everyday life
Optimizing your eating situation
long-term maintenance of a jointly defined weight
Strengthen the stomach and intestines with natural foods
Additional therapy options
Dietetic products in support of nutritional therapy
Food supplements - under certain circumstances, a supplement can be useful
and other topics
Any questions? I look forward to your call or email. To contact form