Stroke nutritional management

Perry, L

Stroke nutritional management

Perry, L

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Publisher:: Elsevier
Publication Type:: Chapter
Citation:: Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition, 2023, 1-4, pp. 657-668
Issue Date:: 2023-01-01

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Field	Value	Language
dc.contributor.author	Perry, L https://orcid.org/0000-0002-8507-1283
dc.date.accessioned	2024-04-14T23:44:05Z
dc.date.available	2024-04-14T23:44:05Z
dc.date.issued	2023-01-01
dc.identifier.citation	Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition, 2023, 1-4, pp. 657-668
dc.identifier.isbn	9780323908160
dc.identifier.uri	http://hdl.handle.net/10453/177909
dc.description.abstract	Stroke is a major cause of death and one of the single biggest sources of long-term disability world-wide. It causes a widely varied range of physical and psycho-social impairments, which can have a profound and enduring effect on ability to eat, nutritional status, recovery and rehabilitation, and quality of life. Nutritional status has been independently and significantly associated with stroke morbidity and mortality. This article details the nutritional effects of stroke, and current evidence-based recommendations for management, including initial screening, assessments, referral and multidisciplinary nutritional management, monitoring, and evaluation of stroke patients.
dc.language	en
dc.publisher	Elsevier
dc.relation.ispartof	Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition
dc.relation.isbasedon	10.1016/B978-0-12-821848-8.10148-9
dc.rights	info:eu-repo/semantics/closedAccess
dc.title	Stroke nutritional management
dc.type	Chapter
utslib.citation.volume	1-4
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Health
pubs.organisational-group	University of Technology Sydney/Strength - CHSP - Health Services and Practice
utslib.copyright.status	closed_access	*
dc.date.updated	2024-04-14T23:44:03Z
pubs.publication-status	Published
pubs.volume	1-4

Abstract:

Stroke is a major cause of death and one of the single biggest sources of long-term disability world-wide. It causes a widely varied range of physical and psycho-social impairments, which can have a profound and enduring effect on ability to eat, nutritional status, recovery and rehabilitation, and quality of life. Nutritional status has been independently and significantly associated with stroke morbidity and mortality. This article details the nutritional effects of stroke, and current evidence-based recommendations for management, including initial screening, assessments, referral and multidisciplinary nutritional management, monitoring, and evaluation of stroke patients.

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http://hdl.handle.net/10453/177909