After a harrowing stroke experience, Wai Horng is thankful that he still lives to see another day and is taking proactive steps in his recovery.
Last September, after a Haemorrhagic stroke from a ruptured blood vessel in his brain, the 38-year-old chose to be transferred to St Luke’s Hospital (SLH) for post-stroke rehabilitation care. Through the professional advice and support from the multidisciplinary team, Wai Horng felt empowered to improve his health.
Prior to admission, Wai Horng had grappled with unhealthy eating and weight management issues. However, he disliked hospital food and was not eating well while warded. He appreciated Dietitian Jermaine for her collaborative approach in tailoring nutrition interventions based on his needs. This included providing extra food add-ons and condiments that better suited his taste preferences, as well as recommending an oral nutrition supplement in his preferred flavour. To his pleasant surprise, Wai Horng enjoyed the hospital’s food, including the “roti prata with curry and fried carrot cake, which tasted just as good.” As his appetite eventually improved, Jermaine then prepared educational handouts and worked with him to devise a meal plan to continue his healthy eating journey at home. With his modified diet, Wai Horng is proud to have achieved some intentional weight loss at SLH.
Through consistent exercises, Wai Horng soon regained some strength in his legs. He fondly recalled physiotherapist Thian Yong supporting his full weight and preventing him from falling during the rehabilitation exercises. Now, he can walk and stand for longer periods, and is grateful for the caregiver training his family received to support his mobility needs.
Looking forward to spending more time with his wife and 2 young children after discharge, Wai Horng hopes this stroke will be his last. “I am thankful to all the staff here and will continue to eat healthy and practise the exercises at home,” said Wai Horng.
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