Stroke nutritional management
- 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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22401978_13583955620005671.pdf | Published version | 170.71 kB |
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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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