| Series |
Nutrition and health
Nutrition and health (Totowa, N.J.) ^A519240
|
| Contents |
Part I: Introduction to Stroke -- Epidemiology of Stroke -- Types of Strokes -- Stroke Risk Factors -- Perspectives and Approach to Stroke Prevention and Therapy -- Part II: Health-Related Risk Factors for Stroke -- Diabetes Mellitus Prevention and Treatment -- Hypertension/Hyperlipidemia/Hyperhomocysteinemia and Nutrition Approaches -- Obesity and Stroke -- Pediatric/Adolescent Stroke -- Stroke in Younger and Older Adults -- Part III: Medical Management of Stroke -- Medical Management of Stroke -- Malnutrition in Stroke -- Fluid and Electrolyte Management -- Nutrition Support -- Enteral Access -- Dysphagia in Stroke -- Stroke Nursing Care -- Stroke Rehabilitation -- Ethical Issues in Stroke Patients -- Suggested Stroke Related Resources for the Practitioner and Patient. |
| Abstract |
Handbook of Clinical Nutrition and Stroke is a comprehensive reference on nutrition for the multidisciplinary team caring for stroke patients. Targeting physicians, nurse practitioners, clinical dietitians, and advanced allied health and medical students, this volume provides an introduction on the different types of stroke, associated risk factors, and uniquely featured global perspectives on stroke. In addition to discussing stroke risk factors, the book expands upon treatment and management from the acute care setting through rehabilitation, captures the lifespan of patients affected by st. -- Source other than Library of Congress. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2013932865 |
| ISBN | 9781627033794 (alk. paper) |
| ISBN | 1627033793 (alk. paper) |
