Acute Stroke Management
THE DIETITIAN’S GUIDE TO ACUTE STROKE MANAGEMENT
795,000 people per year are diagnosed with a stroke in the United States. Of those patients, nearly a quarter meet criteria for malnutrition on admission. A variety of factors, including reduced food intake, dysphagia, functional disability, impaired consciousness, perception deficits, cognitive dysfunction, and depression, can further worsen malnutrition. Therefore, it is essential that all nutrition professionals not only have a fundamental understanding of the different types of strokes, stroke treatments and terminology, but also understand common nutrition problems and appropriate interventions in the patient with an acute stroke.
Upon successful completion of this one-hour course, the participant should be able to:
  • Examine the differences between types of strokes.


  • Become familiarized with the diagnostic testing and treatments for stroke.


  • Identify the factors of malnutrition in stroke.


  • Understand nutritional interventions to improve both chronic and acute malnutrition in the patient with an acute stroke.
Live Event Date: Mar 06, 2018
Learning Need Codes (LNC): 3020, 5010, 5090, 5210
Performance Indicators/Learning Objectives: 1.2.1, 4.1.2, 4.2.8, 6.2.5
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Level(s): 1, 2
Total Cost: $18 ($18.00 per credit)

About the Presenter: Amanda Rosenberg, MS, RDN, LD
Amanda Rosenberg

Amanda Rosenberg, MS, RDN, LD currently serves as the clinical dietitian in the neurological intensive care unit at Gulf Coast Medical Center in Fort Myers, Florida. Prior to that position, Amanda was the clinical dietitian for the certified stroke center at PeaceHealth Medical Center in Vancouver, Washington. Additionally, Amanda provided outpatient nutrition education classes for the Memorial Behavioral Health Center.