STROKE COMPLICATIONS RELATED TO NUTRITION

Course overview

Stroke is an interruption of blood supply to the brain due to vessel blockage by a blood clot (i.e., ischemic stroke) or rupture of a vessel, causing blood to leak into the brain (i.e., hemorrhagic stroke). Depending on the location and extent of infarction, stroke can produce a wide range of physical, cognitive, perceptual, and affective complications. This continuing education module is designed to give the reader/learner an increased understanding of stroke complications related to nutrition, including its clinical presentation, symptoms, and treatment, and to aid in caring for the patient with this diagnosis. Readers may explore any or all of the topics. One contact hour of continuing education credit is available for those who successfully complete the post-test and evaluation form.