| Objective: To observe the effect of functional training with nutritional intervention on swallowing dysfunction after stroke. Methods: Eighteen stroke patients with swallowing dysfunction in our hospital were randomly divided into two groups. Forty cases in the control group were treated with swallowing function training and 40 patients in the observation group were given functional training with nutrition intervention treatment. Kubota drinking water tests were performed to evaluate swallowing function, and the total protein (TP), albumin (propagated) and prealbumin (Hb), body weight, triceps skinfold, upper arm circumference, upper arm muscle circumference changes were checked before and after treatment. The complications were recorded. Results: After 4 weeks of treatment, the VFSS scores of the patients in two groups were significantly higher than those before treatment (P<0.05), and the VFSS score in the observation group was higher than that in the control group (P<0.05). The incidence of complications in the observation group was significantly lower than that in the control group (P<0.05). After treatment, TP, ALB and Hb in the control group were significantly lower than those before treatment and the observation group (all P<0.05). The above indexes had no significant difference in the observation group before and after treatment. After treatment, body mass index, triceps skinfold thickness and arm muscle circumference were significantly reduced in the control group as compared with those before treatment and observation group after treatment (P<0.05). The above indexes had no significant difference in the observation group before and after treatment. Conclusion: The functional training with nutritional intervention is more systematic and scientific to treat swallowing dysfunction after stroke, and is an effective strategy to improve the rehabilitation effect and the nutritional status, and reduce the incidence of complications in patients with swallowing dysfunction. |
