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 assessingthe nutritional status of dysphagic patients and in working with the interdisciplinary team isessential 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.
a Associate Professor Department of Nutrition and Food Studies New York University New York , New York.
Judith A
JA
Gilbride
b Topics in Clinical Nutrition Coordinator, Food Supervisors Program Department of Nutrition and Food Studies New York University New York , New York.
Susan
S
Spector
anorexia; dehydration; dysphagic diets; feeding; nutrition assessment; protein-energy malnutrition