頭頸癌患者吞嚥障礙的營養照護

Nutritional Care of Dysphagia in Head and Neck Cancer Patients

頭頸癌患者是臺灣男性的第4常見癌症，治療的成功率相當高，但是過半的存活者都會殘留下咀嚼吞嚥的功能障礙，需要牙科醫師、復健科醫師、語言治療師、護理師、營養師等多方專業共同介入，才能夠使患者的吞嚥功能順利的進步，並且有機會回歸社會。其中以營養照顧而言，配合不同的吞嚥障礙程度，製備不同流動性、黏滯度、摩擦力、均質度、熱量濃度的半流質飲食，可以協助吞嚥障礙的治療進展，將各種半流質飲食調配得營養均衡、口味多變、並且便於攜帶，更可以大大的提升患者的生活品質。本文將簡介不同種類的吞嚥障礙患者的飲食調配需求。

Head and neck cancer is the fourth prevalent cancer in men in Taiwan, with a progressively increasing cure rate. However, more than half of the survivors are plagued different degrees of chewing and swallowing impairments. An interdisciplinary team composing dentists, rehabilitation doctors, speech and swallow pathologists, nurses, and dieticians is needed to take care of the dysphasic problems in head and neck cancer patients. From dietician’s point of view, making a semi liquid diet with proper fluidity, viscosity, friction, homogeneity, and nutrient density according to different degrees of dysphagia can make huge Improvement to swallow training. Increasing the diversity, flavor, and portability to liquid food also enhance patient life quality. In this article, different nutritional needs of dysphagic patients will be discussed.