Stroke is a major source of mortality and morbidity in the United States. Nutrition can impact factors that increase the risk of stroke such as hypertension, obesity, elevated blood lipids, and diabetes. The Michael E. DeBakey Veteran’s Affairs Medical Center (MEDVAMC) has developed the Self-Management to Prevent (STOP) Stroke Program to help veterans at risk for stroke and stroke recurrence. Patient initial feedback indicated a desire for more in-depth nutrition education in the STOP Stroke program. To address the needs of veterans living some distance from the MEDVAMC, a video teleconference program was developed and modified to include the Dietary Approaches to Stop Hypertension (DASH) diet nutrition concepts. This literature review summarizes the scientific evidence used to support the incorporation of the DASH eating pattern into the MEDVAMC STOP Stroke video teleconference program. Institutions can use this review to support development of similar nutrition education components for other stroke risk management programs.
Questions or comments about this article may be directed to Gayle Satterfield, RD, at email@example.com. She is a graduate student at Texas Woman’s University, Houston, TX.
Jane Anderson, PhD RN FNP-BC, is an assistant professor of Neurology at Baylor College of Medicine, and Associate Director Nurse Practitioner of the Stroke Center at Michael E. DeBakey Veterans Affairs Medical Center, Houston, TX.
Carolyn Moore, PhD RD, is an assistant professor at Texas Woman’s University, Houston, TX.
The V-STOP Stroke Program Pilot Study in which this review was created from is funded by the Veteran Affairs Health Services Research and Development. No other conflicts of interest are declared.