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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Lippincott Williams & Wilkins
2021
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| Materias: | |
| 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 |