The fifth edition of the National Clinical Guideline for Stroke, produced by the Royal College of Physicians is published today. The updated guidance is available online, accompanied by a version for people with stroke and their family/carers, which was produced with the lay members of the Intercollegiate Stroke Working Party, which includes representation from the British Dietetic Association.
The British Dietetic Association (BDA), founded in 1936, is the professional association and trade union for dietitians (the only legally regulated nutrition professionals) in Great Britain and Northern Ireland. It is the nation’s largest organisation of food and nutrition professionals with over 8,500 members.
Dehydration and malnutrition are common in hospital in-patients with stroke and this is associated with poor outcomes. Thanks to BDA recommendations, for the first time, the 2016 guidance includes recommended staffing levels for dietitians, on both hyperacute and acute stroke units, recognising the importance of dietitians in the organisation of stroke care and the provision of acute services.
The Guidelines make recommendations on hydration and nutrition in the acute setting, recognising that patients at risk of malnutrition or who require tube feeding or dietary modification should now be referred to a dietitian for specialist nutritional assessment, advice and monitoring.
The Guidelines also cover the role of nutrition in the secondary prevention of stroke, recognising that long-term adherence to cardioprotective diets, when combined with other lifestyle modifications, may reduce stroke recurrence.
The British Dietetic Association would like to thank all of the BDA members involved in updating these guidelines.
ENDS
For more information / interview requests, please contact the BDA Press Office on: 0800 048 1714
Notes to the editor:
- Dietitians are the only qualified health professionals that assess, diagnose and treat diet and nutrition problems at an individual and wider public health level. Uniquely, dietitians use the most up-to-date public health and scientific research on food, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices.
- Dietitians are the only nutrition professionals to be statutorily regulated, and governed by an ethical code, to ensure that they always work to the highest standard. Dietitians work in the NHS, private practice, industry, education, research, sport, media, public relations, publishing, Non-Government Organisations and government. Their advice influences food and health policy across the spectrum from government, local communities and individuals.