Supplement of workshop series: Nutrition and Stroke

Nutrition Support in the Stroke Patient

Antioxidants in Ischemic Stroke

Potassium and Calcium Intake in Stroke Prevention: A Role for the Food Industry in the Prevention of Cerebrovascular and Cardiovascular Diseases

Therapeutic Approaches to the Treatment of Acute Ischemic Stroke

Genetic Variation of Sodium Sensitivity

The Stroke-Prone Spontaneously Hypertensive Rat and Its Role in the Genetic Dissection of Cardiovascular Disease

Hypertension And Sodium Intake

Antioxidants and Atherosclerosis

Dietetic Prevention of Arteriosclerosi

Lipids in the Prevention of Stroke

Diagnostic Procedures for The Selection of Patients at Risk for Stroke

Pathophysiology of Ischemic Stroke

Risk Factors for Stroke

Clinical Classification and Manifestations of Stroke

Nutrition and Stroke

Subject Index

Conclusion