摘要
随着心脑血管病患者逐年增加,脑卒中已成为一个世界关注的疾病。由于脑卒中患者基础能量消耗高于常人,而且还伴随吞咽困难,易导致全面的营养不良。以合理安排营养饮食为主介绍了脑卒中患者营养保健的相关原则。
With cardiovascular and cerebrovascular patients increasing year by year, stroke has become a world concerned disease. The energy consumption of the patients with stroke was higher than ordinary person and also accompanied by difficulty in swallowing, easily leading to malnutrition. Based on reasonable arrangements of nutritional diet, the relevant principles of nutrition and health care of patients with stroke were introduced.
出处
《粮食与食品工业》
2013年第1期43-44,共2页
Cereal & Food Industry
关键词
脑卒中
营养评价
合理饮食
营养保健
stroke
nutritional evaluation
reasonable diet
nutrition and health care
