This comprehensive, application-oriented resource, written by a team of rehabilitation experts, gives you practical techniques for providing good nutrition to patients with a variety of disorders. Each chapter tackles a specific disease or condition, then gives you background information, The nutritional consequences of the disorder, details on current nutrition and dietetic practice, and strategies for nutritional management.

Stroke is a common cause of death and disability worldwide. Malnutrition is prevalent in stroke rehabilitation patients, and has serious negative effects on outcomes. In addition, there is growing interest in new concepts related to malnutrition, such as sarcopenia, frailty, cachexia, chronic inflammation, dysphagia, and oral problems, all of which contribute to a poor prognosis. Therefore, it is necessary to assess nutritional status early and, if needed, provide appropriate nutritional interventions to improve patient outcomes. A multidisciplinary approach is strongly recommended in this setting; as such, high-quality clinical evidence regarding clinical nutrition in stroke rehabilitation is needed. This reprint updates our knowledge of clinical nutrition for stroke patients and includes interesting studies on topics including nutrition and weight management in the early stages of stroke, the relationship between frailty and improved physical function, weight gain by providing stored energy, physical activity and diet quality, L-carnitine and cognitive levels, and the prediction of stroke prognosis using temporal muscles. The Guest Editor hopes that this reprint will help provide clinicians with up-to-date knowledge of nutritional management in stroke rehabilitation.

Stroke is a common cause of death and disability worldwide. Malnutrition is prevalent in stroke rehabilitation patients, and has serious negative effects on outcomes. In addition, there is growing interest in new concepts related to malnutrition, such as sarcopenia, frailty, cachexia, chronic inflammation, dysphagia, and oral problems, all of which contribute to a poor prognosis. Therefore, it is necessary to assess nutritional status early and, if needed, provide appropriate nutritional interventions to improve patient outcomes. A multidisciplinary approach is strongly recommended in this setting; as such, high-quality clinical evidence regarding clinical nutrition in stroke rehabilitation is needed. This reprint updates our knowledge of clinical nutrition for stroke patients and includes interesting studies on topics including nutrition and weight management in the early stages of stroke, the relationship between frailty and improved physical function, weight gain by providing stored energy, physical activity and diet quality, L-carnitine and cognitive levels, and the prediction of stroke prognosis using temporal muscles. The Guest Editor hopes that this reprint will help provide clinicians with up-to-date knowledge of nutritional management in stroke rehabilitation.

Nutritional Management of the Surgical Patient Manage patient diet and nutrition with this comprehensive guide Nutritional Management of the Surgical Patient provides the first comprehensive evidence-based overview of the nutritional and dietary therapies for surgical patients. It takes clinicians through every stage of surgery, from pre-operative and immediate post-operative care, through to long term recovery and survivorship. This book describes the impact of surgical procedures and their complications and the effect these have on nutritional status as well as the nutritional strategies utilised to manage patients in these settings. The result is a valuable survey of this essential aspect of surgery. Nutritional Management of the Surgical Patient features case studies which capture both typical patients and the more unusual cases to help clinicians understand the impact of nutrition in both circumstances. The textbook also details a range of surgical procedures to support underpinning knowledge of the mechanism behind nutritional intervention. Readers will also find: Consideration in each chapter of both short- and long-term nutritional management Discussion of potential long-term complications such as small intestinal bacterial overgrowth, bile acid diarrhoea, micronutrient deficiencies and osteoporosis Questions to support consolidation of knowledge and promote understanding in clinical context Nutritional Management of the Surgical Patient is a must-have for surgeons, surgical dietitians, trainees and all healthcare professionals involved in the care of surgical patients.

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.

This open access book aims to primarily support nurses as leaders and champions of multimodal, Interdisciplinary nutrition care for older adults. A structured approach to fundamentals of nutrition care across Interdisciplinary settings is combined with additional short chapters about special topics in geriatric nutrition. The book is designed to provide highly accessible information on evidence-based management and care for older adults, with a focus on practical guidance and advice across acute, rehabilitation, and primary and secondary malnutrition prevention settings.The cost of malnutrition in England alone has been estimated to be £19.6 billion per year, or more than 15% of the total public expenditure on health and social care.

A practical manual designed to assist the managers of nutrition intervention programs in Eastern Mediterranean countries. In 17 chapters, the book takes its readers through virtually every step involved in planning and implementing effective interventions, whether to combat malnutrition, provide disaster relief, or protect populations from chronic diseases linked to nutrient excess. Each chapter describes one particular responsibility and then issues guidelines for solving the relevant management problems. Details range from an explanation of why nutrition managers so often fail in their tasks to a tabular presentation of actions and expected outcomes for each step in the planning of a nutrition program. Indicators for use in evaluating interventions are also presented and explained. Information in the manual is equally appropriate for central and for local nutrition planning.

Several new scientific developments in the area of nutrition and an increasing interest in the nutritional interventions in gastrointestinal diseases justify a timely issue on on Nutritional Management of Gastrointestinal Disease. The articles in this issue are very relevant to our readers because diet and nutritional therapy positively affect various bodily functions, reduce the risk of disease progression, and optimize outcomes in patients with gastrointestinal disorders. Expert authors have written reviews devoted to the following topics: Malnutrition in GI disorders; Detection and nutritional assessment; Enteral feeding: Access and its complications; Parenteral nutrition: Indications, access and complications; Nutritional aspects of acute pancreatitis; Nutritional therapy in chronic pancreatic; Nutritional interventions in chronic intestinal pseudoobstruction and scleroderma; The role of diet in the treatment of irritable bowel syndrome; and Nutritional considerations in celiac disease and non-celiac gluten sensitivity. Readers will have a complete clinical understanding of best practices and outcomes for the gastroenterologist managing GI diseases.