Stroke Diana Reynoso, Salena Chanthaboun, Roxana Rosales, Homero Hernandez, Jadelyn Brown

Causes Problems with blood supply to the brain causing brain tissue to die  Poor habits High blood pressure Smoking Physical inactivity Obesity High triglycerides and elevated homocysteine levels Low levels of HDL (good) cholesterol and high levels of LDL (bad) cholesterol

Symptoms difficulty walking, paralysis with weak muscles  balance disorder, fatigue, lightheadedness, or vertigo blurred vision, double vision, sudden visual loss  difficulty speaking, slurred speech, or speech loss  pins and needles or reduced sensation of touch  muscle weakness or numbness  numbness or weakness  difficulty swallowing, headache, mental confusion

Treatment Stroke surgeries from bleeding and Blockage Speech therapy Joining a support group Support from friends and family Occupational therapy Physical therapy Low sodium and Low fat diet

Prevention Eating a healthy diet Maintaining a healthy weight Exercise regularly Do not smoke Avoiding alcohol

Mashed potatoes  ·         1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters ·         1/2 teaspoon salt ·         4 Tbsp (60 ml) heavy cream ·         2 Tbsp (30 g) butter ·         1 Tbsp milk (or more) ·         Salt and Pepper   1 Cover peeled, cut potatoes with cold, salted water, simmer until tender: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork. 2 Melt butter, warm cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave. 3 Drain cooked potatoes, mash with butter, cream, milk: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste.  

Nutritional value

Reduced nutritional value