BookMandy L. Corrigan, Arlene A. Escuro, Donald F. Kirby, editors.
Summary: 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.
Contents:
Part I: Introduction to Stroke
Epidemiology of Stroke
Types of Strokes
Stroke Risk Factors
Perspectives and Approach to Stroke Prevention and Therapy
Part II: Health-Related Risk Factors for Stroke
Diabetes Mellitus Prevention and Treatment
Hypertension/Hyperlipidemia/Hyperhomocysteinemia and Nutrition Approaches
Obesity and Stroke
Pediatric/Adolescent Stroke
Stroke in Younger and Older Adults
Part III: Medical Management of Stroke
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.