Nutritional considerations for the stroke patient with dysphagia

J. A. Gilbride, S. Spector

Research output: Contribution to journalArticle

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
StatePublished - 1996

Fingerprint

Deglutition Disorders
Stroke
Nutritional Status
Avitaminosis
Protein-Energy Malnutrition
Nutrition Assessment
Nutritionists
Nutritive Value
Anorexia
Deglutition
Dehydration
Minerals
Weight Loss
Patient Care
Rehabilitation
Quality of Life
Diet
Food

Keywords

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

ASJC Scopus subject areas

  • Clinical Neurology
  • Rehabilitation

Cite this

Nutritional considerations for the stroke patient with dysphagia. / Gilbride, J. A.; Spector, S.

In: Topics in Stroke Rehabilitation, Vol. 3, No. 3, 1996, p. 51-68.

Research output: Contribution to journalArticle

Gilbride, J. A. ; Spector, S. / Nutritional considerations for the stroke patient with dysphagia. In: Topics in Stroke Rehabilitation. 1996 ; Vol. 3, No. 3. pp. 51-68.
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