Nutrition Support in the Stroke Patient

نویسندگان

  • Michael Hennerici
  • Axel G. Feller
  • Manuel E. Alva
  • P. Richer
چکیده

Stroke is a leading cause of disability in the elderly and a significant cause of disability in younger people as well. Nearly 3 million Americans have some degree of impairment from strokes, at an estimated annual economic impact of 30 billion U.S. dollars (1). Seventy-five percent of all cerebrovascular accidents occur in persons above the age of 65 years, and nutritional problems are commonly seen on admission to the hospital. Several worldwide studies have reported nutritional status of the elderly, with similar results showing a high prevalence of protein-energy malnutrition in institutionalized and home-bound elderly alike (2-4). We review general concepts and specifics concerning nutritional assessment and management of the stroke patient.

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تاریخ انتشار 2006