New Year, New Program

Mr. Stone (not his real name) went home from the hospital wondering how he was going to manage his life now that he had experienced a stroke. Normally an active man, now he was not able to do his daily activities and still needed a walker to get around. The hospital had not set up any in-home therapies for him and he wondered, "Is this it? What now?" (Read more...)

Healthy Eating

Did your New Year's resolutions included a more healthy diet? Maybe you vowed to eat more veggies or cut down on salt or eliminate carbs. Healthy  food habits can help you reduce three risk factors for stroke  - poor cholesterol levels, high blood pressure and excess weight. Start now with a new recipe from the Mayo Clinic for Southwestern Chicken & Pasta  (Read more...)

Stroke Education Series

The American Stroke Foundation and The University of Kansas Health System partner to provide a stroke education speaker series as part of the ASF Next Step Program. The Stroke Education Series is free and open to the public. (See more for a list of upcoming programs ...)

The American Stroke Foundation added a new program in October with the launching of the Stroke Survivor Navigation Program. Jane Henderson, Program Coordinator, says "This is a way to support stroke survivors and their caregivers as they adjust to living with their stroke in their own homes. Navigation programs have been around for many years," she continued, "most notably in the area of cancer treatment. Use of navigation programs has recently expanded to other areas such as stroke treatment. There is not another program like this in the Kansas City area." Henderson noted. 

Navigation programs include support for the stroke survivor or caregiver through weekly contact and discussion of major issues of adjustment, such as returning to normal activities, learning to move around the community, finding help, and resuming family roles. The goals of navigation are to help stroke survivors learn self-management skills to avoid a second stroke, increase adherence to medication regimens, and maintain healthy lifestyle. The program is available to stroke survivors who are within 6 months of their stroke and it gives them up to 6 months of support, so often the clients are almost a year out from their stroke and are doing well when they end the navigation program. 

"With Mr. Stone, the program was able to help him get into outpatient therapy at just the right time to benefit from regaining new movement in his hand. We also helped him realize the value of managing the risk factors for a second stroke." Henderson said. "And he was able to recognize that he could manage at home more independently. Learning how to trust your body again is an important part of adjusting to the changes that come from having a stroke. That takes time. The Navigation Program gives people the support they need as they regain that trust." said Henderson. 

The Stroke Survivor Navigation Program is supported by a grant from Kansas Health Foundation.

Stroke Education Series  (continued)

Wednesday, January 10, 11 am - noon

Healthy Eating Recipe

Southwestern Chicken and pasta

By Mayo Clinic Staff

Dietitian's tip: To reduce the amount of sodium in this recipe, replace commercial salsa with homemade.

 

Serves 4

 

Ingredients

1 cup uncooked whole-wheat rigatoni

2 boneless, skinless chicken breasts, each 4 ounces, cut into cubes

1/4 cup salsa

1 1/2 cups canned unsalted tomato sauce

1/8 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 cup canned black beans, rinsed and drained

1/2 cup fresh or canned corn

1/4 cup shredded Monterey Jack and colby cheese

 

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender (al dente). Drain the pasta thoroughly.

 

While pasta is cooking, spray a large, heavy skillet with cooking spray. Over medium heat, saute the chicken until browned and opaque throughout, 7 to 10 minutes. Stir in the salsa, tomato sauce, garlic powder, cumin, chili powder, black beans and corn. Stir thoroughly and cook until heated through. Add the pasta and gently toss to mix evenly.

 

Divide the pasta between individual plates. Sprinkle each serving with 2 tablespoons cheese. Serve immediately.

 

Nutritional analysis per serving

Serving size :About 1 1/2 cups

Calories	245
Total fat	5 g
Saturated fat	2 g
Trans fat	Trace
Monounsaturated fat	1 g
Cholesterol	47 mg
Sodium	174 mg
Total carbohydrate	30 g
Dietary fiber	6 g
Total sugars	8 g
Added sugars	0 g
Protein	20 g