Nutritional considerations for the stroke patient with dysphagia

J. A. Gilbride, S. Spector

Research output: Contribution to journalReview articlepeer-review

Abstract

Dysphagia is a physical disability that negatively affects patients' abilities to meet their nutritional needs. Dysphagia may result in anorexia, weight loss, protein-energy malnutrition, and vitamin and mineral deficiencies. Dehydration is also a major risk. Swallowing abnormalities have been observed in 25% to 50% of patients following a stroke. The dietitian's role in assessing the nutritional status of dysphagic patients and in working with the interdisciplinary team is essential to comprehensive patient care. A Nutrition Assessment Form is presented for stroke patients, and recommendations are made for dysphagic diets and feeding management for the interdisciplinary team. Increasing food consumption is critical to improving nutritional status and quality of life for those receiving rehabilitation services.

Original languageEnglish (US)
Pages (from-to)51-68
Number of pages18
JournalTopics in Stroke Rehabilitation
Volume3
Issue number3
DOIs
StatePublished - 1996

Keywords

  • anorexia
  • dehydration
  • dysphagic diets
  • feeding
  • nutrition assessment
  • protein-energy malnutrition

ASJC Scopus subject areas

  • Rehabilitation
  • Community and Home Care
  • Clinical Neurology

Fingerprint Dive into the research topics of 'Nutritional considerations for the stroke patient with dysphagia'. Together they form a unique fingerprint.

Cite this