Oral Presentation Smart Strokes Annual Scientific Meeting 2025

i-REBOUND Cook Well After Stroke: Empowering Stroke Survivors through Peer-Led Culinary Nutrition Support (125953)

Chian Thong (Nicole) Chun 1 2 , Amanda Patterson 1 2 , Lesley MacDonald-Wicks 1 2 , Coralie English 3 4 , Natasha Lannin 5 6 , Julie Davey 7 , Clive Kempson 7 , Bev Hopper 7
  1. University of Newcastle, Callaghan, NSW, Australia
  2. Food and Nutrition Program, Hunter Medical Research Institute, New Lambton Heights, NSW, Australia
  3. University of Newcastle, Cameron Park, NSW, Australia
  4. Heart and Stroke Program, Hunter Medical Research Institute, New Lambton Heights, NSW, Australia
  5. Allied Health Directorate, Alfred Health, Melbourne, Victoria, Australia
  6. Department of Neuroscience, Monash University, Melbourne, Victoria, Australia
  7. Lived Experience Research Partners, University of Newcastle, Callaghan, NSW, Australia

Introduction: Improved diet quality (such as adherence to a Mediterranean-style diet) is linked to reduced stroke risk, but post-stroke sequelae (e.g. fatigue, motor, cognitive and communication impairment) can make meal preparation difficult. This project aimed to co-design and test a culinary nutrition program (Cook Well After Stroke, CWAS) to support dietary self-management after stroke.

Methods: A multi-phase study: (1) a scoping review of existing culinary nutrition programs for stroke survivors; (2) co-design of the CWAS program using an Integrated Knowledge Translation (IKT) approach; and (3) a single-group non-randomised feasibility study.

Results: Only three programs worldwide were identified as being specifically tailored for stroke survivors. However, these programs were either not designed for Australian stroke survivors or were not co-designed with stroke survivors. The CWAS program was co-designed in Australia by a team comprising six multidisciplinary researchers and three lived experience research partners. Additionally, six stroke survivors and seven healthcare professionals participated in co-design workshops. The final CWAS program is a 10-week online intervention that includes three pre-recorded cooking videos demonstrated by a lived experience research partner, three peer support sessions facilitated by lived experience partners, self-paced online resources, and a private social media group. We have currently recruited 15 stroke survivors to participate in the program, with results expected by the end of 2025.

Conclusion: Involving end-users (i.e. stroke survivors and clinicians) in program co-design ensures the intervention is relevant, practical, and accessible. This project provides an innovative, consumer-informed model to promote culinary nutrition self-efficacy and healthy eating behaviours post-stroke, potentially contributing to secondary stroke prevention strategies.

Relevance to clinical practice or patient experience: This program addresses a critical gap in stroke care by providing accessible, self-paced, peer-led support to build confidence in cooking and dietary self-management for stroke survivors living in the community.

  1. English C, MacDonald-Wicks L, Patterson A et al. (2021) Lancet 20, 150
  2. Neal B, Wu Y, Feng X et al. (2021) NEJM 385, 1067
  3. Chun CT, MacDonald-Wicks L, English C et al. (2024) Nutrients 16 (3), 462
  4. Chun CT, MacDonald-Wicks L, English C et al. (2025), J Hum Nutr Diet, 38 (2) : e70045