The experiences of stroke survivors with eating and drinking difficulties, in acute stroke units: a qualitative inquiry

To examine the eating and drinking difficulties of stroke survivors in acute stroke units, aiming to identify challenges and opportunities to enhance current rehabilitation practices within stroke care. This qualitative, multi-method study explored stroke survivors’ experiences. Data collection included six hours of observations in two UK stroke wards, five stroke survivor interviews, and one informal carer interview. Filmed interviews were also conducted with two stroke survivors, one informal carer, and five healthcare staff. Participants for the interviews were selected via purposive sampling. Thematic analysis followed Thomas and Harden’s three-step method for detailed data exploration. Stroke survivors faced significant challenges with eating and drinking, including isolation, inadequate assistance, limited adaptive equipment, and restricted communal dining. Stroke survivors reported embarrassment and frustration over physical limitations. Both survivors and staff emphasised the importance of social connections during meals, advocating for shared dining to improve well-being. Greater personalisation and culturally informed menu options were suggested to better meet patients’ diverse needs and enhance mealtime experiences. Utilising communal ward environments to foster social interaction, offering individualised support, and utilising adaptive equipment may address eating and drinking challenges and may improve the psychological and social well-being of stroke survivors. Incorporating therapeutic mealtime experiences, such as shared meals in group settings, could promote psychological well-being, foster a sense of normalcy, and encourage patients’ active involvement in daily activities.Ensuring the consistent availability of adaptive equipment and normalising the use of specialised eating aids, along with providing staff training to support their application, could enhance patient autonomy and participation during mealtimes.Rehabilitation programs could prioritise environments and interventions that encourage peer interaction, facilitate skill-building, and promote a sense of accomplishment.Structured opportunities for patients to observe and learn from others, as well as tailored strategies that empower them to regain a sense of control, could play a pivotal role in their recovery of eating and drinking skills.The findings of this study emphasise the need to address the diverse needs of patients through better personalisation and culturally informed menu options, which could significantly enhance their mealtime experience. Incorporating therapeutic mealtime experiences, such as shared meals in group settings, could promote psychological well-being, foster a sense of normalcy, and encourage patients’ active involvement in daily activities. Ensuring the consistent availability of adaptive equipment and normalising the use of specialised eating aids, along with providing staff training to support their application, could enhance patient autonomy and participation during mealtimes. Rehabilitation programs could prioritise environments and interventions that encourage peer interaction, facilitate skill-building, and promote a sense of accomplishment. Structured opportunities for patients to observe and learn from others, as well as tailored strategies that empower them to regain a sense of control, could play a pivotal role in their recovery of eating and drinking skills. The findings of this study emphasise the need to address the diverse needs of patients through better personalisation and culturally informed menu options, which could significantly enhance their mealtime experience.