Handbook of Clinical Nutrition and Stroke is a comprehensive reference on nutrition for the multidisciplinary team caring for stroke patients. Targeting physicians, nurse practitioners, clinical dietitians, and advanced allied health and medical students, this volume provides an introduction on the different types of stroke, associated risk factors, and uniquely featured global perspectives on stroke. In addition to discussing stroke risk factors, the book expands upon treatment and management from the acute care setting through rehabilitation, captures the lifespan of patients affected by stroke, and discusses the progression of the nutrition care plan.
Containing the most up-to-date, evidence based information currently available, Handbook of Clinical Nutrition and Stroke is a valuable resource for clinicians working with the stroke population.
表中的内容
Epidemiology of Stroke.- Types of Strokes.- Stroke Risk Factors.- Perspectives and Approach to Stroke Prevention and Therapy.- Diabetes Mellitus Prevention and Treatment.- Hypertension/Hyperlipidemia/Hyperhomocysteinemia and Nutrition Approaches.- Obesity and Stroke.- Pediatric/Adolescent Stroke.- Stroke in Younger and Older Adults.- Medical Management of Stroke.- Malnutrition in Stroke.- Fluid and Electrolyte Management.- Nutrition Support.- Enteral Access.- Dysphagia in Stroke.- Stroke Nursing Care.- Stroke Rehabilitation.- Ethical Issues in Stroke Patients.- Suggested Stroke Related Resources for the Practitioner and Patient.
关于作者
Mandy L. Corrigan, MPH, RD, LD, CNSCCleveland Clinic, Nutrition Support Team, Cleveland, OH, USA
Arlene A. Escuro, MS, RD, LD, CNSCCleveland Clinic, Nutrition Therapy, Cleveland, OH, USA
Donald F. Kirby, MD, FACP, FACN, FACG, AGAF, CNSC, CPNSCleveland Clinic, Center for Human Nutrition, Department of Gastroenterology, Cleveland, OH, USA
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