I-REBOUND Cook Well After Stroke: Co-Designing a Culinary Nutrition Programme for Australian Stroke Survivors.

ABSTRACT:

Introduction

Stroke is a life-altering event for survivors. While improving diet quality is associated with reduced stroke risk, the post-stroke effects often make meal preparation difficult. There is a lack of published research on culinary nutrition programmes tailored to stroke survivors' recovery journey. This study outlines the co-design process of a culinary nutrition programme aimed at promoting the uptake of a Mediterranean-style diet for people who have had a stroke.

Methods

Utilising the Integrated Knowledge Translation (IKT) framework, exploratory interviews and focus groups were conducted with an IKT team comprising six multidisciplinary researchers and three lived experience research partners. A further six stroke survivors and seven stroke clinicians participat

SUBMITTER: Chun CTN 

PROVIDER: S-EPMC11926295 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature