| Theme | Nutrition for Hemodialysis Patients and Their Choice of Foods -- Foods, Eating Out, Delicatessen, Deliveries | |
|---|---|---|
| Title | The diet for dysphagia patients | |
| Publish Date | 2000/11 | |
| Author | Kaori Yama | Department of Food Service and Clinical Nutrition, Seirei Mikatabara General Hospital |
| Author | Setsuko Kanaya | Department of Food Service and Clinical Nutrition, Seirei Mikatabara General Hospital |
| Author | Kyoko Hojo | Department of Rehailitation Medicine, Seirei Mikatahara General Hospital |
| Author | Ichiro Fujishima | Department of Rehailitation Medicine, Seirei Mikatahara General Hospital |
| [ Summary ] | Eating and swallowing disorders are experienced by an increasing number of elderly patients undergoing dialysis. For such patients, it is important to take a team approach to detect signs of dysphagia at an early stage and initiate appropriate rehabilitation programs and nutritional care. By doing so, the nursing staff can reduce the risk of aspiration pneumonitis, prevent the deterioration of the patient's general nutritional condition, and provide effective eating and swallowing training. Dietary management for dialysis patients with dysphagia is more complex. However, just like with other dialysis patients, the basic approach is to conduct a nutritional assessment on each patient and provide a therapeutic diet with properly controlled quality and nutritional values. |
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