Nutrition Essentials: Stroke – Managing Dysphagia, Malnutrition, and Sarcopenia

Stroke is the second leading cause of death and a major cause of adult disability worldwide, often complicated by dysphagia, malnutrition, sarcopenia, and pressure injuries. This expert-developed booklet provides healthcare professionals with a practical, evidence-based overview of how to screen, assess, and nutritionally manage stroke-related complications across all stages of recovery. Drawing on ESPEN and ESO-ESSD guidelines, it outlines targeted nutritional strategies, from texture-modified diets and thickened liquids to oral nutritional supplements (ONS) and early enteral feeding, to help optimise outcomes, reduce complications, and improve quality of life.

What You Will Learn from This Resource

This booklet equips you with actionable knowledge to:

• Recognise the prevalence and impact of dysphagia and malnutrition at different post-stroke phases

• Apply validated screening tools such as MUST for malnutrition and bedside or instrumental tests for dysphagia

• Understand the link between poor nutritional status and increased risk of pneumonia, pressure injuries, sarcopenia, and mortality

• Implement dietary interventions tailored to swallowing safety and nutritional needs

• Integrate nutrition into rehabilitation to support physical function, independence, and recovery

View the Booklet on DNC

Take a moment to explore the full booklet directly on this page. It offers evidence-based recommendations, clinical tools, and practical guidance to strengthen your approach to post-stroke nutritional care.