NUTRITION CARE PLAN: Impaired Swallowing (Dysphagia)

NUTRITIONAL ASSESSMENT NUTRITIONAL DX & PLAN NUTRITION INTERVENTION MONITORING EVALUATION

OF CARE
OBJECTIVE: Swallowing Difficulty,
Demographics patient and.
- Age: 56 y/o r/t
- Sex: Male post stroke complications
Diet Hx AEB
- No food allergy.  coughing during and
- Skips breakfast most of after meals,
the time.  complaints of difficulty
- Food intake at 25% - or painful swallow,
50% for most meals.  food pocketing; and
 gurgling speech.
Anthropometric
Measurements
- Height = 6’ NUTRITION GOALS:
- Current Weight 1. The client will have
= 58 kg reduced S/Sx of
- UBW = 64 kg swallowing difficulty.
- BMI = 17.3 2. The client will have an
(underweight) eased ability to chew
- MUAC = 9” and swallow through
altered diet texture.
1. The client will remain sitting for 1. Follow-up interview +
30 minutes after each meal. observation regarding
2. Provide a minced & moist consumption and
texture diet with mildly thick satisfaction with meals.
fluids. 2. Ensure client consumes
3. Educate client on proper three meals minimum.
chewing and swallowing 3. Instruct client to weigh
techniques. themself weekly or
4. Ensure that client is seated in a biweekly.
90 degree position to optimize 4. Review intake records
safe eating and swallowing over a period of one (1)
techniques.   month.
5. Assist client to eat in the main 5. Request from physician
dining room to ensure staff can for repeat labs within
monitor closely safe eating three (3) months.
strategies. 6. Review client’s
understanding of
previous health
education.
NUTRITION GOALS MET
1. The client significantly
reduced their S/Sx of
swallowing difficulty.
2. The client will had an
eased ability to chew
and swallow through
altered diet texture.
3. The client already has an
optimal food and fluid
intake. 
4. The client had reduced
risk of aspiration.

Clinical Observations 3. The client will have

- Moderate loss of fat and optimal food and fluid
muscle intake.  
- Fatigued
- Difficult and painful 4. The client will have
chewing reduced risk of
- With food leftovers due aspiration.
to unsatisfaction and
inability to finish meals.