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ASSESSING THE SUITABILITY OF TEXTURE-MODIFIED DIETS FOR EACH DYSPHAGIA LEVEL AMONG POST-STROKE INPATIENTS AT HANOI REHABILITATION HOSPITAL IN 2025
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Abstract
Aims: Post-stroke dysphagia (PSD) is a common complication among stroke survivors, affecting 45–65% of patients and contributing to malnutrition and respiratory complications. Proper dietary texture modification is essential for safe swallowing and adequate nutrition. This study aimed to evaluate the appropriateness of dietary texture based on dysphagia severity and for Post-stroke dysphagia patients at Hanoi Rehabilitation Hospital.
Methods: A cross-sectional study was conducted on 40 post-stroke patients with dysphagia and their caregivers from April to June 2025. The Gugging Swallowing Screen (GUSS) was used to classify swallowing function, and the International Dysphagia Diet Standardisation Initiative (IDDSI) framework was applied to assess meal texture.
Results: Half of the meals (50%) were found appropriate for the patients’ dysphagia level.
Conclusions: Dietary texture for PSD patients was only partially appropriate. Educational interventions are needed to improve caregivers’ understanding of safe and nutritious feeding practices for dysphagic stroke patients.
Keywords
Post-stroke dysphagia, nutrition care, IDDSI, rehabilitation
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