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Stroke is one of the most common causes of death in adults. Even if the patient receives adequate help on time and his life is no longer threatened by immediate danger, the period of convalescence and recovery is very difficult and requires the support of relatives. Nutrition of stroke survivors is a particular challenge. Check what problems you may encounter if your loved one needs your care.
Stroke – a threat to the elderly
It is estimated that after the age of 55, the risk of having a stroke doubles every 10 years. The peak incidence occurs around the age of 70. Stroke is not only a direct threat to life, but is also one of the main causes of loss of independence and disability in the elderly.
An important aspect in rehabilitation after a stroke is the patient’s diet. Even if the patient has lost some or all of his motor skills, it does not mean that his energy requirements have decreased. On the contrary – increased effort during everyday activities and the rehabilitation process itself often mean that the patient’s diet must be more valuable and high-energy. Meanwhile, patients often find it difficult to eat, which can lead to dehydration and malnutrition. In such a situation, you have to come to their aid.
Lack of independence
The dominant problem in the field of nutrition after a stroke is the lack of independence. The patient usually cannot prepare meals on his own and has problems with their consumption. The paresis that can occur after a stroke often makes it difficult for a patient to perform an activity as simple as using cutlery for a healthy person.
When preparing meals for the patient, it should be remembered that even if there are no problems with swallowing, chewing hard bites may be simply tiring for the patient. That is why it is worth preparing dishes in the form of thick purees and mousses if possible. These can be cream soups or mashed fruit. Please note that they must not be too rare, as there is a risk of choking. A variety of this type of diet can be ready-made semi-liquid nutrients, which are balanced so as to provide the patient with all the necessary nutrients. You should only feed the sick person when it is difficult for them to eat on their own. Regaining independence is an important part of rehabilitation, and it is not advisable for the patient to do activities he can do himself.
No appetite
Another common problem after a stroke is a lack of appetite. A sick person needs a varied diet. Introducing a variety of meals increases the chances that the patient will eat more willingly, and thus a faster recovery. If, despite our best efforts, we are unable to make the patient approach a meal with enthusiasm, include balanced industrial foods in the menu. Thanks to this, we will avoid malnutrition in a situation where the patient does not want to eat and simply takes too small portions of food.
Dysphagia
A much more serious difficulty is dysphagia, a condition in which the patient has difficulty swallowing, often following stroke. In the case of a stroke, the most common symptom is oropharyngeal dysphagia, i.e. difficulties in passing food into the esophagus.
In this case, you absolutely must not give the sick products in a solid form, because it may choke. You can safely serve food in a pasty form – mixed to a homogeneous mass and often thickened with specialized thickening preparations – eg Nutilis Clear, which allow you to adjust the consistency of the food to the patient’s difficulty in swallowing.
However, it should be remembered that a patient with dysphagia may only be fed this way if certain conditions are met. Above all, the patient must be fully aware and his condition must be stable. In addition, he must have normal salivation. The respiratory capacity must not be disturbed either. It is especially important whether you have had choking or choking before. If such incidents have occurred, they may recur, indicating that the use of the semi-solid diet should be discontinued and a gastric feeding tube or a feeding fistula should be installed. It should be decided by the attending physician, who will assess the best food consistency for the patient, recommend an appropriate thickening preparation and its proper use, and monitor the patient’s condition.
Find out more about nutrition for people with swallowing difficulties at www.nutilis.pl
Nutilis Clear is a dietary food for special medical purposes. For the dietary management of dysphagia. Use under medical supervision.