Dietary outcomes from the V-STOP Stroke Program
The feasibility of a nutrition class for the revised video teleconference Self-Management to Prevent Stroke (V-STOP) Program was assessed. Veterans at community based outpatient clinics that serve the Michael E. DeBakey Veteran Affairs Medical Center were taught portion control, how to read food labels, and principles of the Dietary Approaches to Stop Hypertension (DASH) diet. Dietary intake was assessed using·a 24- hour dietary recall at baseline, week three, and week six. No statistically significant changes were observed in biomedical data or diet; however, at three and six weeks, energy and sodium intake decreased. Mean consumption of fruits .and vegetables increased between three and six weeks and low fat dairy product consumption increased from baseline to week three. Overall, the nutrition class was well received by Veterans and the V-STOP Stroke Program should continue to provide nutrition education.
Health and environmental sciences, V-Stop Stroke Program, Stroke prevention, Veterans health programs
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