Nutritional considerations for the stroke patient with dysphagia

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.