Construction of a Nutritional Management System for Dysphagia in Stroke Patients on the Basis of Multidisciplinary Collaboration with the HAPA Model

Objective: To analyze the value of a multidisciplinary collaborative nutrition management system based on the Health Action Process Approach (HAPA) model in stroke patients with dysphagia. Methods: A total of 94 stroke patients with dysphagia admitted to our hospital were enrolled and divided into two groups according to admission time. The control group (n = 47, admitted between January 2024 and June 2024) received routine care, while the observation group (n = 47, admitted between January 2025 and June 2025) received a multidisciplinary collaborative nutrition management system based on the HAPA model. The intervention effects of the two groups were evaluated according to swallowing function, self-efficacy, nutritional indicators, and complications. Results: After intervention, the observation group showed significantly higher scores than the control group on both the Chinese version of the Gugging Swallowing Screen (GUSS) and the General Self-Efficacy Scale (GSES) (P < 0.05). Significant improvements were also observed in hemoglobin (Hb) and albumin (Alb) levels in the observation group compared to controls (P < 0.05). Regarding complications during hospitalization (aspiration, aspiration pneumonia, malnutrition, etc.), the observation group exhibited a lower overall incidence rate than the control group (P < 0.05). Conclusion: The application of the HAPA model-based multidisciplinary collaborative nutritional management system for stroke patients with dysphagia can improve swallowing function, self-efficacy, and nutritional status and reduce the risk of complications.