title: Nutrition in the stroke patient.
abstract: Malnutrition is common both before and after stroke, with dysphagia adding to nutrition risk. Many patients require specialized nutrition support in the acute phase and beyond when swallowing function does not improve or return to allow for nutrition autonomy. When neurologic deficits improve, assessment of the swallowing function, introduction of dysphagia diets, and specialized swallowing techniques are used to transition away from enteral feeding tubes to oral diets. This article reviews the evaluation and treatment of dysphagia, use of specialized nutrition support, strategies for weaning enteral tube feedings, and the impact of nutrition on quality of life in the stroke patient population.
authors.affiliation: Cleveland Clinic, Center for Human Nutrition, Cleveland, Ohio 44195, USA. corrigm5@ccf.org
authors.forename: Mandy L
authors.initials: ML
authors.lastname: Corrigan
authors.forename: Arlene A
authors.initials: AA
authors.lastname: Escuro
authors.forename: Jackie
authors.initials: J
authors.lastname: Celestin
authors.forename: Donald F
authors.initials: DF
authors.lastname: Kirby
mesh_terms: D003680:Deglutition Disorders / Q000150:complications* / Q000178:diet therapy*; D004750:Enteral Nutrition / Q000379:methods*; D006801:Humans; D044342:Malnutrition / Q000150:complications*; D015596:Nutrition Assessment; D009751:Nutritional Requirements; D011788:Quality of Life; D020521:Stroke / Q000150:complications*