Author/Authors :
Titu Miah, Md. Dhaka Medical College Hospital - Department of Medicine, Dhaka , Al-Amin, Mohammad Dhaka Medical College Hospital - Department of Medicine, Dhaka , Imran Khan, Mohammad Ashik Dhaka Medical College Hospital - Department of Medicine, Bangladesh , Ayaz, KFM Dhaka Medical College Hospital - Department of Medicine, Dhaka , Zakaria, MH Dhaka Medical College Hospital - Department of Medicine, Bangladesh , Ahmed, Srijoni Dhaka Medical College Hospital - Department of Medicine, Bangladesh , Nazmul Ahasan, HAM Dhaka Medical College Hospital - Department of Medicine, Bangladesh
Abstract :
Background: Feeding is a basic component of care and it is the most common and difficultmanagement issue for stroke patients. Objective of this study was to know the practice of feeding (oral nasogastric tube feeding), different types of food used and their caloric value in stroke patients.Materials Methods: This direct observational study was done from June 2010 to November 2010, indifferent medicine wards of Dhaka Medical College Hospital, and included 100 acute stroke patientsconfirmed by CT scan or MRI of brain and duration of hospital stay for at least 24 hours. Results: Outof 100 cases, 22% took their feeding orally and 78% cases through nasogastric tube. Artificial milkpowder 66% cases (NG tube vs. Orally, 58% vs. 8%), juice 18% (NG tube 13% vs. orally 5%),horlicks juice soup 10% (NG tube vs. Orally, 7% vs. 3%), khichury 2% orally, bread egg shuji 4% cases orally. In 100 cases studied, none of them fulfilled the calorie requirement up to thestandard level according to the guideline of Nutrition Food Science Institute, of Dhaka University,Bangladesh. Conclusion: Though this study was small scale but the magnitude of under nutritionamong stroke patients revealed is alarming and needs urgent attention.
