ArticleDisability and health journal2022
Facilitators and barriers to performing dietary behaviors among chronic community-dwelling stroke survivors: A qualitative secondary analysis.
Article in Disability and health journal, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The trial behind it
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Who cites it
6 citing papers in PubMed, 8 citations in OpenAlex.
- Current Status and Associated Factors of Treatment Burden in Stroke Patients: Mixed-Methods Research With a Convergent Parallel Design.Nursing research and practice · 2026Article
- Situational Factors Associated with Dietary Behavior in Stroke Patients During Rehabilitation: A Qualitative Study Based on the COM-B Model.Patient preference and adherence · 2026Article
- Pathways related to the degeneration of health behavior in stroke patients: a qualitative comparative analysis.Frontiers in public health · 2026Article
- Performance of Dietary Behaviors in Chronic Community-Dwelling Stroke Survivors: A Mixed-Methods Study.Occupational therapy in health care · 2024Article
- Occupational therapy and cooking: A scoping review and future directions.Scandinavian journal of occupational therapy · 2024Article
- Development of a Situation-Specific Theory for the Transition of Survivors of Stroke With Dysphagia.ANS. Advances in nursing scienceArticle
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
backgroundFollowing a healthy dietary pattern is recommended for secondary stroke prevention, but stroke-related impairments may hinder the performance of dietary behaviors (i.e., accessing, selecting, and preparing food).
objectiveThe purpose of this study was to characterize facilitators and barriers to performing dietary behaviors in stroke survivors.
methodsWe completed a secondary analysis of focus group data using a qualitative descriptive approach and content analysis to examine how 15 chronic (≥ 6 months) community-dwelling stroke survivors and 10 care-partners perceived dietary behavior facilitators and barriers.
resultsWe identified three key themes. First, changes in body functions/structures (e.g., hemiparesis, balance) result in dietary behavior activity limitations (e.g., difficulty grocery shopping, meal preparation). Second, environmental supports (e.g., care-partners, adaptive equipment) and activity modification (e.g., using pre-cut foods, dining out) are used to overcome dietary behavior limitations. Third, negative affect (e.g., dissatisfaction, frustration) and activity limitations lead to participation limitations (e.g., not being able to perform dietary behaviors independently, not being able to socialize when dining out).
conclusionsDietary behaviors are negatively impacted following stroke, but environmental supports and compensatory strategies may be implemented to overcome activity limitations. More research is needed to develop interventions to facilitate dietary behaviors and participation following stroke.
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Registered trials
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