Enjoying food and drink

This chapter discusses the impact of stroke on nutrition and hydration. Stroke survivors often struggle with eating and drinking due to impairments such as dysphagia and dysfunctional cognition, leading to malnutrition in about 50% of cases by discharge from hospital. This worsens their health and quality of life – dysphagia increases risk of complications such as aspiration pneumonia, for example. Malnutrition screening, dietetic intervention and tailored dietary advice are important for individuals to remain well-nourished and for secondary stroke prevention. Enteral and, more rarely, parenteral nutrition support is needed when oral intake is insufficient or unsafe due to dysphagia. Thickened fluids and diet modification are used to manage dysphagia, but proper training and adherence to guidelines for swallow screening are essential. Stroke can affect quality of life significantly from a nutrition and hydration perspective. Personalised care, involving patient preferences and shared decision-making, is crucial for effective treatment and improved outcomes.