Nutrition management for ischemic stroke patient with hemorrhagic transformation, hemiparesis dextra and dysphagia: A case report

Obviously, there was NO diet protocol available or created for this person. A complete failure of the doctor. 

With  50% to 80% Post-stroke dysphagia  your doctor has known of this need for years and incompetently has done nothing!

 Nutrition management for ischemic stroke patient with hemorrhagic transformation, hemiparesis dextra and dysphagia: A case report

Fajria Saliha Puspita Prameswari12*, and Naufal Muharram Nurdin3

1Nutrition Study Program, Faculty of Sport and Health Education, Universitas Pendidikan Indonesia,

40154 Bandung, Indonesia

2 Dietician Profession Education Study Program, Department of Community Nutrition, Faculty of

Human Ecology, IPB University, 16680 Bogor, Indonesia

3 Medicine Study Program, Faculty of Medicine, IPB University, 16680 Bogor, Indonesia

Abstract. 

This case report details an 81-year-old man with ischemic

stroke and hemorrhagic transformation, experiencing decreased

consciousness, right-sided paralysis and dysphagia. At risk of malnutrition,

the patient required tailored nutritional care and was given low-lactose

formula via nasogastric tube (NGT) as initial intervention. Secondary

prevention was administered by doctors. Monitoring showed his nutritional

intake had not met 80% of his needs. Nevertheless, there were

improvements in inflammatory indicators of swallowing ability.

1 Introduction

Stroke causes brain cell death due to oxygen deficiency, with patients aged ≥80 years

experiencing worse functional outcomes and higher mortality rates [1]. Stroke is classified

as a cardio cerebrovascular disease and is considered a catastrophic illness. Stroke is the

second leading cause of death and the third leading cause of disability worldwide. The

number of stroke patients in Indonesia continues to rise, increasing from 7% in 2013 to

10.9% in 2018, with the highest prevalence in East Kalimantan (14.7%) and Yogyakarta

Special Region (14.6%) [2]. Symptoms include cognitive decline and dysphagia, increasing

the risk of malnutrition. The general decline in physiological capabilities in the elderly

results in lower nutritional intake, further elevating the risk of malnutrition [3]. Aging

causes a decline in the function of body organs, such as the digestive, respiratory, and

cardiovascular systems, as well as a decrease in immunity and disruptions in nutrient

metabolism, all of which contribute to various medical disorders [4]. Nutritional support for

stroke patients aged ≥80 years aims to prevent malnutrition and improve outcomes. Hence,

delivering integrated nutritional care for stroke patients is crucial [5].