Application value of nurse-led graded dietary management in stroke patients with dysphagia

ObjectiveTo evaluate the application effects of nurse-led graded dietary management in stroke patients with dysphagia.

MethodsOne hundred stroke patients with dysphagia were randomly divided into the control group and observation group(50 cases in each group).The doctor-led dietary management was given to the control group, and the nurse-led graded dietary management was given to the observation group.The swallowing function in two groups were evaluated using water swallow test.The clinical efficacy and incidence rate of aspiration were compared between two groups.

ResultsAfter intervention, the swallowing function of the observation group(grade Ⅰ 19 cases, grade Ⅱ 18 cases, grade Ⅲ 10 cases, grade Ⅳ 2 cases and grade Ⅴ 1 case) were significantly improved compared with the control group(grade Ⅰ 8 cases, grade Ⅱ 16 cases, grade Ⅲ 12 cases, grade Ⅳ 11 cases and grade Ⅴ 3 cases)(P < 0.01).The clinical efficacy in observation group was significantly better than that in control group(P < 0.05).The aspiration rate in observation group was significantly lower than that in control group(P < 0.01).

ConclusionsThe nurse-led graded dietary management can effectively improve the swallowing function of stroke patients with dysphagia, improve clinical efficacy and reduce the incidence rate of aspiration.