Effects of a food preparation program on dietary well-being for stroke patients with dysphagia-Reference-Cited by-同舟云学术

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Effects of a food preparation program on dietary well-being for stroke patients with dysphagia

Published:2021-06-25 Issue:25 Volume:100 Page:e26479
ISSN:0025-7974
Container-title:Medicine
language:en
Short-container-title:

Author:

Lin Shu-Chi,Lin Kuan-Hung,Tsai Yi-Chi,Chiu En-Chi

Funder

Taiwan Adventist Hospital

Ministry of Science and Technology, Taiwan

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

General Medicine

Reference38 articles.

1. Subjective well-being;Diener;Psychol Bull,1984

2. Interventions for dysphagia and nutritional support in acute and subacute stroke;Geeganage;Cochrane Database Syst Rev,2012

3. Evaluation of the natural history of patients who aspirate;Bock;Laryngoscope,2017

4. Medication management in patients with dysphagia: a service evaluation;Bennett;Nurs Stand,2013

5. Complications associated with nasogastric tube placement in the acute phase of stroke: a systematic review;Nascimento;J Neurosci Nurs,2018

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1. ‘I only eat because I have to—to live’: The impacts of dysphagia on quality of life from the perspectives of people with dysphagia, supporters of people with dysphagia and allied health professionals;International Journal of Language & Communication Disorders;2024-05-24

2. EVALUATION OF THE QUALITY OF LIFE IN PATIENTS WITH DYSPHAGIA AFTER STROKE;Ošetřovatelské perspektivy;2024-02-26

3. Scoping Review of Available Culinary Nutrition Interventions for People with Neurological Conditions;Nutrients;2024-02-05

4. How quality of life is measured in studies of nutritional intervention: a systematic review;Health and Quality of Life Outcomes;2024-01-24

5. Identifying prioritised actions for improving dysphagia services in Singapore: Insights from concept mapping with patients and caregivers;International Journal of Language & Communication Disorders;2023-11-07

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