Expert nutrition advice for people with

Brain Injuries


other neurological conditions

(such as stroke, Alzheimer’s or Parkinson’s Disease)

  • Increase or decrease weight to maximise rehab potential.
  • Resolve constipation, diarrhoea and gut problems.
  • Make eating a joy for soft and pureed diets.
  • Increase energy levels and reduce fatigue.

Eat Great Feel Great

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Get results

Delicious and nutritious food can be the difference between surviving…..and thriving!

Brain injuries and neurological conditions affect the body in complex ways. A tightly knit team of health professionals is often needed to support clients in achieving their goals.

I am highly skilled at working as part of a multi-disciplinary team with Case Managers, Solicitors, Speech and Language Therapists, Occupational Therapists, Physiotherapists, Neuropsychologists, GPs, Carers/Support Workers and family members.

As a registered dietitian who has helped hundreds of people with these conditions, I am confident that I can help improve the quality of your client’s life.

How can I help

  • Personalised meal & snack ideas that clients actually WANT to eat (but that also adhere to any speech and language recommendations or medical requirements).
  • Simple, inexpensive food strategies to manage constipation that reduce (or eliminate) the need for laxatives.
  • Recipes for great tasting milkshakes and desserts which help clients gain weight without having to take nutrition supplements which many clients dislike.
  • Training for carers or family members on how food choices affect weight, energy levels, gut problems and inflammation and/or how to achieve a nutritious and varied diet when consuming soft/pureed foods.
  • Home visits, daytime, evening and weekend appointments and no waiting list! Skype/Facetime follow-ups available on request.

Nutrition & brain injuries / neurological conditions

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What's the connection?

Proper nutrition and hydration is fundamental to your client’s quality of life.  Success with rehabilitation is at least partially reliant on the foundational building blocks of adequate nutrition and hydration.  Common symptoms such as fatigue, “brain fog” and spasticity can all be affected by underlying medical conditions.  Dehydration, deficiencies of certain vitamins and minerals and/or gut problems such as constipation, are all quite common in clients with brain injuries and neurological conditions and can make fatigue, “brain fog” and spasticity worse.  You want to make sure these basics are covered before seeking out more expensive therapies and pharmaceuticals to solve the problem.  Adequate nutrition and hydration also helps make rehabilitation more cost effective by supporting clients to get the most out of all of their therapeutic input.

What to expect

Nutrition and health

During my initial assessment, I review the client’s: medical history, weight changes, medication, skin integrity, bowels habits, swallowing issues, nausea/vomiting and oral health issues in addition to looking at their food and fluid intake. I then go back to the office to conduct a nutrient analysis of the client’s diet to see if they are meeting their requirements for vitamins, minerals, fluid and protein.  A complete report is provided with all of my findings and recommendations.  I can also work in partnership with the Speech and Language Therapist (if appropriate) to develop a bespoke list of meal and snack ideas that meet any requirements for texture modification.  If your client is also trying to lose weight, I will also look at their physical activity levels and behavioural issues and liaise with the Physiotherapist and Neuropsychologist as appropriate.

It’s important to know that I’m not expecting perfection when it comes to eating habits.  My approach is completely client-centred and I always consider the client’s likes and dislikes and work within the parameters of their situation (eg. Financial constraints, time constraints of carers, the client’s need to do independent meal preparation, etc).

Balancing requirements

It is sometimes a delicate balancing act between what the client wants to do (eg. Take aways and fast food), ensuring their minimum nutrient requirements are met and making their diet as nutritious as possible to manage other symptoms such as fatigue and constipation.  Sometimes a capacity assessment needs to be done to see if a client understands the consequences of their food choices.

Follow up appointments can be conducted in person, by phone or by Skype/Facetime depending on the client’s needs.  Sometimes clients need weekly follow up and support and other times they may only need to be reviewed every 2 months.  Arrangements are completely flexible and designed to get the best outcome in the shortest time possible.

Examples of when to refer

  • You want a 360 degree assessment and diet analysis to see if nutrient deficiencies,  medication, oral health issues, or gut problems are contributing to your client’s symptoms of poor appetite, fatigue or “brain fog”.
  • You think your client’s excess weight is having a negative impact on their health, reducing their mobility, interfering with their ability to engage in certain rehabilitation exercises and/or increasing their care package requirements (eg. Needing two carers for transfers instead of one; needing to replace expensive equipment due to changes in weight).
  • Your client has a pressure sore and/or is experiencing diarrhoea/abdominal pain/distension and you think these problems might be contributing to their levels of agitation, preventing them from being able to socialise in the community and/or preventing them from engaging in hydrotherapy.
  • Your client struggles with constipation and you think this may be affecting agitation levels, appetite and/or spasticity.  Be aware that laxatives can sometimes cause a person’s bowels to open during the night and this will impact sleep quality and fatigue levels.
  • Your client, or their carers or family members, are struggling to come up with a variety of meal ideas for someone with taste/smell loss or needing a texture-modified diet (eg. soft/pureed diet).
  • You want to wean someone off of non-oral feeding (eg. Tube feeding), and want to maximise the calories and nutritional value in the food and fluid that they are taking orally (while minimising the use of oral nutrition supplements).
  • You have a client with a medical condition such as diabetes, which requires a special diet in order to manage their symptoms and risk of future health problems.
  • The multi-disciplinary team needs help conducting a capacity assessment to know whether their client understands the consequences of their food choices.
  • Your client doesn’t meet the criteria to be seen by the local NHS dietetic department or there is a long waiting list to be seen.
  • Your client is currently under the NHS dietitians but they need more intensive input in order to get the results they want.

Meet Sheri

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Hi, I’m Sheri, registered dietitian and director of Eat Great Feel Great.

Sheri Taylor
Sheri Taylor
Registered Dietitian
20+ years experience

I help people with brain injuries and neurological conditions maximise their health while eating foods that they love.

As a registered dietitian with over 20 years of community-based experience, I’ve helped hundreds of clients achieve their goals.

I decided to specialise in brain injuries and neurological conditions after seeing so many vulnerable patients stuck eating mashed potatoes, yogurt and nutrition supplements everyday because no one else had taken the time to think of suitable foods which looked better, and tasted better and were better for them.  THAT….JUST….ISN’T…..RIGHT!

But reading about these conditions wasn’t enough.  I needed to actually live it to learn the nitty-gritty details that carers, families and clients need in order to actually implement the advice I was giving.  So….I ate a pureed diet myself for seven days.  I will admit, my first few attempts at pureed meals did not taste good at all!  But after a bit of practice and research, I learned all the little details that made an enormous difference to how much I enjoyed eating pureed food.  For example, using a blender made the food too runny and it was extremely difficult to prepare a small amount of food at one time.  I had much better luck using either a mini food processor or a potato ricer.  My food preferences also changed dramatically overnight. Without the texture of food to provide sensory stimulation, I started varying the temperature of the food, choosing drinks with carbonation, and choosing foods which made my tongue “tingle” so I could still get pleasure from what I was eating.

Drinking thickened fluids was a separate experiment.  Some thickeners I didn’t mind at all and others made me wish I could be tube fed.  I initially made a lot of mistakes when preparing drinks with thickener and sometimes ended up with lumps or gelatinous globs (the consistency of raw egg white) in my drink (not pleasant!)  However, a little milk foamer whisk for £2 solved that problem quickly and easily and made sure the thickener was nicely distributed so my drinks were much more pleasant.  There are many different thickeners available and I can work with the Speech and Language Therapist to help your client find one which matches their lifestyle, taste preferences and the types of beverages they like to consume (for example, milky drinks tend to do much better with gum-based thickeners).

Experience matters…and the smallest details in food preparation can transform the meal experience from “yuck” to “yum!”

If I have to eat pureed food again to help your client (or do anything else to help me really understand what they are going through)… I will gladly do it in a heartbeat.  Because these clients are already struggling enough….and life is short…who wants to spend it eating foods they don’t like?

Client Feedback

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What people are saying

Some of the companies and organisations I have worked with

AJ Case Management
The Speech Therapy Practice

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Contact Us

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Eat Great Feel Great Ltd
West Midlands
B24 0PL


07787 603 863

0121 384 7087

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