Evidence map›Paper›PMID 40114331›Full record

ArticleJournal of human nutrition and dietetics : the official journal of the British Dietetic Association2025

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

Chian Thong Nicole Chun, Lesley MacDonald-Wicks, Coralie English, Natasha A Lannin, Heidi Janssen, Julie Davey, Clive Kempson, Bev Hopper, Amanda Patterson

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Article in Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Chian Thong Nicole ChunSchool of Health Sciences, The University of Newcastle, Callaghan, New South Wales, Australia.ORCID https://orcid.org/0000-0001-6992-8331
Lesley MacDonald-WicksSchool of Health Sciences, The University of Newcastle, Callaghan, New South Wales, Australia.
Coralie EnglishSchool of Health Sciences, The University of Newcastle, Callaghan, New South Wales, Australia.
Natasha A LanninDepartment of Neuroscience, Monash University, Melbourne, Victoria, Australia.
Heidi JanssenSchool of Health Sciences, The University of Newcastle, Callaghan, New South Wales, Australia.
Julie DaveyLived Experience Research Partners, The University of Newcastle, Callaghan, New South Wales, Australia.
Clive KempsonLived Experience Research Partners, The University of Newcastle, Callaghan, New South Wales, Australia.
Bev HopperLived Experience Research Partners, The University of Newcastle, Callaghan, New South Wales, Australia.
Amanda PattersonSchool of Health Sciences, The University of Newcastle, Callaghan, New South Wales, Australia.

Funding

This study was supported by the Australian Government Research Training Programme scholarship and the Heart Foundation of Australia (Future Leader Fellowship #106762).
6 · The paper itself

Abstract

introductionStroke 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.

methodsUtilising 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 participated in focus groups as end-users. RESULTS/DISCUSSIONS: The resulting intervention prototype, titled Cook Well After Stroke, includes a recipe book supplemented with additional programme elements. The IKT team identified critical gaps in current stroke care, particularly during the transition from hospital rehabilitation to home, and key components for the Cook Well After Stroke Programme, including intervention name, overarching principles, recipe guidelines and supporting resources. The recipe book was iteratively developed with stroke survivors, incorporating feedback and suggestions for improvement into the final prototype.

conclusionThis study represents an innovative project to develop a Cook Well After Stroke Programme tailored specifically for Australian stroke survivors, which may contribute to secondary stroke prevention strategies. This project has developed a prototype and identified additional elements required for the further advancement and completion of the Cook Well After Stroke Programme. Further research is needed to adapt the intervention prototype for a more diverse range of stroke survivors and to evaluate the feasibility, acceptability and accessibility of this co-designed programme.

Indexed as

CookingDiet, MediterraneanStrokeStroke RehabilitationSurvivorsAgedAustraliaFemaleFocus GroupsHumansMaleMiddle AgedTranslational Research, Biomedicaldietary interventionsmediterranean dietnutrition intervention implementationsecondary preventionself‐managementstroke carestroke rehabilitation

Identifiers

PMID40114331
PMCPMC11926295

What Socratic holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.