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Dysphagia and Stroke

Dysphagia is the term used to describe a difficulty with swallowing foods and liquids. Dysphagia may occur when a disease or its treatment affects the muscles, nerves or structures needed to swallow. A significant proportion of stroke patients experience dysphagia. It can also be associated with conditions like multiple sclerosis, Parkinson’s disease and dementia. Dysphagia can impact a person's ability to consume adequate nutrition for a number of reasons, including the time taken to eat meals, self-restriction due fear of choking, loss of enjoyment and the social aspect of eating, and a dislike for texture modified food and fluids. As a result of these nutritional challenges, people who experience dysphagia can find it hard to get the nutrition they need, and malnutrition and dehydration can occur. Learn more about how to support patients with dysphagia achieve better nutritional intake below.

Getting started

Optimising nutrition and hydration in stroke

Recorded webinars & presentations | Dysphagia | Alex Lang
34 mins

Dysphagia Masterclass: Managing the new IDDSI Framework

Downloads and Tools for Healthcare Professionals | Dysphagia | Oliver Smith, Mary Harrington
40 mins

Dysphagia: providing care in the current environment by Nutricia Ireland

Recorded webinars & presentations | Dysphagia | Orla Lehane, Fiona Hillen
54 mins

Dysphagia Academy. Nutricia Virtual Congress 2021.

Recorded webinars & presentations | Dysphagia | Dharinee Hansjee, Prof. Sue Pownall, Elizabeth Barnett
1 hour 22 mins

Poster session: Dysphagia Academy

Recorded webinars & presentations | Dysphagia | Emily Wong
5 mins

Connected by Nutricia

An MDT Approach to Dysphagia Care Part 1

Podcasts | Dysphagia | Fiona Hillen
25 mins

An MDT Approach to Dysphagia Care Part 2 with Dysphagia Chef Niamh Condon

Podcasts | Dysphagia | Chef Niamh Condon
34 mins




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