Effects of a food preparation program on dietary well-being for stroke patients with dysphagia: A pilot study

BACKGROUND: Dysphagia is one of the common issues observed in patients with stroke. Stroke patients with dysphagia have to eat blended food or similar types of food for each meal, resulting in dietary dissatisfaction. The purpose of this study was to investigate the effects of a food preparation pro...

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Detalles Bibliográficos
Autores principales: Lin, Shu-Chi, Lin, Kuan-Hung, Tsai, Yi-Chi, Chiu, En-Chi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Lippincott Williams & Wilkins 2021
Materias:
4600
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8238296/
https://www.ncbi.nlm.nih.gov/pubmed/34160459
http://dx.doi.org/10.1097/MD.0000000000026479

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8238296/
https://www.ncbi.nlm.nih.gov/pubmed/34160459
http://dx.doi.org/10.1097/MD.0000000000026479

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