Final answer:
Recommended foods for a patient with hypertension to reduce stroke risk include leafy green vegetables, whole grains, lean poultry, and berries. These foods contribute to cardiovascular health and support a balanced diet that may lower blood pressure.
Step-by-step explanation:
A nurse educating a patient with hypertension (HTN) about dietary changes to reduce the risk of stroke should recommend various types of foods that support cardiovascular health. Foods like leafy green vegetables, which are high in vitamins, minerals, and fiber, can help in lowering blood pressure. A heart-healthy diet also includes whole grains, which are full of nutrients needed for a healthy nervous system and have been associated with a lower risk of heart disease. Additionally, consuming lean poultry as a source of protein can be part of a balanced diet that limits the intake of saturated fats. Finally, berries are high in antioxidants and phytochemicals that contribute to overall heart health and may help in reducing blood pressure levels.
It's important to note that these dietary changes should be accompanied by lifestyle modifications such as reducing salt intake and maintaining a regular exercise regimen for optimal results in blood pressure control.