Abstract TP230: Dietary Behaviors Following Stroke: A Qualitative Study Of Stroke Survivor Perspectives

Abstract

Purpose: Following a healthy dietary pattern (e.g., Mediterranean diet) is recommended for secondary stroke prevention due to its beneficial effect on stroke risk factors. However, stroke-related disability may hinder the performance of dietary behaviors (i.e., accessing, preparing, and consuming food), which are necessary and preparatory to consuming healthy foods. The purpose of this study was to characterize dietary behaviors in stroke survivors. Methods: This study is a secondary analysis of focus group data from 15 chronic (≥6 months) community-dwelling stroke survivors and 10 care-partners. We used a qualitative descriptive approach and inductive content analysis to examine how stroke survivors perceive dietary behaviors. Results: Three key themes emerged (see the table for illustrative quotations). First, changes in body functions/structures (e.g., hemiparesis, balance) result in dietary behavior activity limitations (e.g., difficulty grocery shopping, meal preparation). Second, environmental supports (e.g., care-partners, adaptive equipment) and activity modification (e.g., using pre-cut foods, dining out) are used to overcome dietary behavior limitations. Third, negative affect (e.g., dissatisfaction, frustration) and activity limitations lead to participation limitations (e.g., not being able to perform dietary behaviors independently, not being able to socialize when dining out). Conclusions: Dietary behaviors are negatively impacted following stroke, but environmental supports and compensatory strategies may be implemented to overcome activity limitations. Despite guidelines that recommend following a healthy dietary pattern, adherence to such guidelines may be difficult due to stroke-related disability. Further research is needed to develop and test interventions to facilitate dietary behaviors to help survivors adhere to these guidelines and reduce risk of recurrent stroke.