<![CDATA[Background: Medical nutrition therapy starting from the assessment stage, nutritional diagnosis,intervention to monitoring and evaluation of nutrition in stroke patients is very important to beimplemented through providing appropriate food according to the nutritional needs and patientacceptance. World Stroke Organization data for 2022 shows that 1 in 4 people are estimated toexperience a stroke. Objective: To determine the effectiveness of medical nutrition therapy in improvingmacronutrient intake in ischemic stroke patients before and after intervention. Method: Pre-experimentdesign research involving 55 samples using accidental sampling technique. Data collection has donethrough anthropometric measurements, 24-hour recall, observation using comstock forms and medicalrecords. Data analysis used the Dependent Paired T-Test statistical test (95% confidence level).Results: The study showed that 56.4% of the respondent were male, 61.8% of the respondent withstroke infarction were aged ≥ 60 years and most of the respondent (74.5%) had hypertension, diabetesmellitus, coronary artery disease (CAD) and dyslipidemia. Before the nutritional intervention, most ofthe sample's macronutrient intake was in the severe deficit category (98% - 100%). After theintervention there was an increase in protein intake in the sample by 8.3%, carbohydrate intake by9.1% and fat intake by 14.7%. The results of the dependent paired t-test obtained a significance value of0.000 (<0.05), statistically there was a significant difference before and after medical nutritionaltherapy. Conclusion: The study respondents experienced an improvement in protein intake of 1.8% andfat intake of 7.3% with an average increase in macronutrient intake of 12%. Medical nutrition therapyis very important and has been proven effective in improving macronutrient intake for stroke patientrecovery, improving patient quality of life and shortening the length of hospitalizatio]]>
