Discuss the nutritional concerns associated with patients who have suffered a stroke
?The focus of nutrition care is to help patients maintain nutrition status and overall health despite the disabilities caused by the stroke. The initial assessment should determine the nature of the patient's self-feeding difficulty (if any) and the adjustments required for appropriate food intake. Some patients may need to learn about dietary treatments that improve blood lipid levels and blood pressure. Dysphagia (difficulty swallowing) is a frequent complication and is associated with a poorer prognosis. Difficulty with speech may prevent patients from communicating food preferences or describing the problems they may be having with eating. Coordination problems can make it hard for patients to grasp utensils or bring food from table to mouth. In some cases, tube feedings may be necessary until the patient has regained these skills.
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A. triglyceride. B. glycogen. C. fatty acid. D. gluconeogenesis.
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A) folate. B) vitamin C. C) manganese. D) plant protein.
Which program is aimed at improving children's lifelong eating and physical activity habits through application of information in the Dietary Guidelines for Americans and MyPlate?
a. Team Nutrition b. Bright Futures c. The National School Lunch Program d. School Breakfast Program e. Summer Food Service Program
The condition in which muscles increase in size is called ____
a. hypertrophy b. atrophy c. hypotrophy d. isotrophy e. auxotrophy