Problem: The patient catering in hungarian hospitals, the importance of the formula’s function.

Results: Patients who suffer in stroke and dysphagia are seriously undernourished, but the texture-modified diet in the hospital has a very low energy and protein content. The patients need formulas (pudding or drink) to ensure the needs for the rehabilitation.

• Listing ID: 429
• National Dietetic Association: HUNGARY - Hungarian Dietetic Association, Magyar Dietetikusok Országos Szövetsége
• EFAD Education Associate Member: none or other than from the list
• EuDAP key objectives: Objective 2. Promote the gains of a healthy diet and nutritional support throughout the life course
• Target audience: Health professionals, Policy Makers
• Type: Research

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