The Impact of Social Support on Diet Quality in Stroke Survivors

Abstract

Stroke is a leading cause of death and disability in the United States, and nearly 25% of strokes are repeat events. Secondary prevention strategies are needed to reduce the disabling sequelae of recurrences. Dietary modification to include more fruits, vegetables, and polyunsaturated fats is a promising tactic. If stroke leads to disability, patients may not be able to cook or grocery shop for themselves. Thus, one factor that may influence diet quality is social support, but its effect on post-stroke diet has not been assessed. In this cross-sectional study, we will examine the association between social support and diet quality among stroke survivors. We will measure participants’ perceived social support and diet quality, while analyzing contributory behaviors, like cooking and shopping. We anticipate that patients with greater social support will have a higher quality diet. By establishing this relationship, interventions that increase social support may be utilized in secondary prevention