A Study on the Nutritional Status, Symptoms, and Information Needs in Stroke Patients with Dysphagia

Purpose: The purposes of this study were to reveal the nutritional status and symptoms related to dysphagia and to identify the information needs of the patient with post-stroke dysphagia for self care. Methods: Fifty one subjects were selected among patients being admitted from 3 tertiary hospitals. Data were collected using questionnaires, interview, and medical record. Data analysis was done using descriptive statistics with SPSS. Results: 1) The mean hemoglobin, serum albumin, and hematocrit level of the subjects were 11.2 ± 1.8 g/dL, 3.2 ± 0.6 g/dL, and 33.5 ± 2.3%, respectively. 2) The most common symptom due to dysphagia was ‘slurred speech (86.3%)’, followed by ‘less flexible in tongue and mouth movement (80.4%)’, ‘difficulty chewing and swallowing (74.5%)’. 3) The highest score of information needs for patients/caregivers was to know which foods are suitable for dysphagic patients or not (2.67 ± 0.48 of 3.0 score). They also want to know how to swallow safely (2.65 ± 0.59), to administer medication safely (2.63 ± 0.59), and to learn rehabilitative techniques (2.61 ± 0.57). Conclusion: These findings would be useful information for staffs to do multidis ciplinary approach and they would be necessary for stroke patients to manage their symptoms.