Summary
Over time, Connie’s swallowing ability has improved and she is now managing a Level 7 food (easy to chew) and Level 0 drinks (thin) from an open cup. She is now able to meet her needs from oral food and drinks alone. Her weight has been maintained whilst in hospital and she is due to be discharged home next week.
Key messages:
- A patient’s swallowing ability should be reviewed on a regular basis to monitor for changes in status
- All patients should have a nutritional risk assessment (i.e. MUST) carried out on admission to hospital and repeated at regular intervals
- It is important to determine exactly what consistencies of food/drinks have been recommended to a patient and what food choices these constitute
- Any additional information given by the SLT on strategies, equipment and positioning for swallowing should be adhered to
- The eating and drinking environment should be adapted to create a safe and optimal nutritional opportunity, encouraging both physical independence and nutritional autonomy with meal choices
- Stroke patients on modified diets are at increased nutritional risk and may require fortification or supplementation of their diet
- Accurate monitoring of patients food and drinks intake is important to allow adjustment for changes in the prescribed therapy
- It is good practice to involve / inform the patient and carers in the management process and keep them regularly updated and involved.
Page last reviewed: 10 Apr 2021
