Dietary Patterns and Stroke
This continuing education course reviews the impact of dietary patterns on stroke risk and poststroke complications. Dietitians can provide crucial education on therapeutic diets to decrease stroke risk, individualized nutrition therapy and education for managing poststroke complications, and advice on diet modifications to help decrease recurrent stroke risk.
Learning Objectives
After completing this continuing education course, nutrition professionals should be better able to:
- Discuss the prevalence of stroke in the United States.
- Identify specific dietary patterns or nutrients found to contribute to stroke risk.
- Explain the role of various dietary patterns in the prevention of stroke.
- Identify specific dietary patterns found to reduce poststroke complications.
Additional Information
Course content was written by Natalie Sexton, MS, RDN, CSR, LD. Sexton is an RD, health coach, and freelance writer based in the northeast Texas area.
The faculty and planners for this activity have no relevant financial relationship(s) with ineligible companies to disclose.
An "ineligible company" includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.
Available Credit
- 2.00 CDR