Stroke

Definition

A stroke is a medical emergency where blood flow to a part of the brain is interrupted or reduced, preventing brain tissue from getting oxygen and nutrients. This can lead to brain damage and impair various bodily functions depending on the area affected.

5 Must Know Facts For Your Next Test

1. There are two main types of strokes: ischemic (caused by blood clots) and hemorrhagic (caused by bleeding in the brain).
2. Risk factors for stroke include high blood pressure, diabetes, heart disease, smoking, and poor diet.
3. Nutrition plays a critical role in stroke prevention; diets rich in fruits, vegetables, whole grains, and lean proteins help reduce risk.
4. Post-stroke nutrition management focuses on preventing further strokes and managing comorbid conditions through dietary adjustments.
5. Dysphagia (difficulty swallowing) is a common complication after a stroke that requires specialized nutritional interventions.

Review Questions

• What are the two main types of strokes and their causes?
• How does nutrition impact the risk of having a stroke?
• What dietary strategies can help manage post-stroke health?

Related terms

Ischemic Stroke: A type of stroke caused by an obstruction within a blood vessel supplying blood to the brain.

Hemorrhagic Stroke: A type of stroke caused by bleeding in or around the brain due to a ruptured blood vessel.

Dysphagia:

Difficulty swallowing often experienced by individuals who have suffered from neurological damage such as stroke.