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Abstract
Malnutrition among stroke patients is often underestimated or completely ignored,although it significantly affects outcomes.This study aims to identify the effectiveness of the nutritional support protocol on clinical outcome of ischemic stroke patients. Materials and method : Sixty ischemic stroke patients were included in our study.They divided into two equal groups ; 30 for each group : Study group (I)were receive special nutritional support formulated by researcher. Control group(II)were receive ordinary hospital diet.The study was conducted in internal medicine department and ICU in Menofia university hospital,Menofia Governorate, Egypt.Tools of the study : three tools were used for data collection.The first was nutritional assessment tool which include two parts sociodemographic characteristics and dietary indicators (anthropometrics measurements, laboratory investigations and dietary recall.The second tool was the Canadian stroke scale by Goldstein,Chilukuri,(1997)to measure neurological deficits.The third was clinical outcome sheet that include two parts, Barthel Index by Shah et al., (1992) that measure the dependency in the activities of daily livings and Complications record by (Dávalos et al.,1996). Results : Both the study group and control group consist of 19 males and 11 females.The age of both groups ranged from 35-75 years old.The majority of both groups were not work, married, illiterates, smokers (in males) and had history of hypertension, heart diseases and chest problems. Conclusions : The study concluded that, nutritional support affect clinical outcome of stroke patients to varying degree so that the patients require on going assessment need special nutritional support interventions, so we can say there was a relationship between nutritional support and clinical outcome of stroke patients. Recommendations : The study recommended that;dietitian must be included within the health staff in the stroke unit, the hospital menu must be adapted to include suitable nutrients, and these nutrients must be prepared and provided in a suitable manner to the patient conditions.