摘要
目的评估食管癌手术患者住院期间的营养风险及营养状况。方法采用人体测量、实验室检查、营养风险筛查、主观全面评定法对50例食管癌患者进行评定。结果22例患者存在营养风险；各测量指标的营养不足检出率为12．00％～66．00％；主观全面评定法评分显示11例患者存在中度营养不足。患者出院时较人院时，体质量、三头肌皮褶厚度、上臂围、上臂肌围均有显著下降（P〈0．01或P〈0．05）。50例患者中，人院时44例患者可进食普食或软食，而出院时30例患者仅能进流食或不能进食，需依靠其他途径给予营养支持。患者手术前后体质量、上臂围及上臂肌围的变化值与术后住院天数呈正相关（P〈0．01或P〈0．05）。结论食管癌患者术前营养风险和营养不足发生率较高，住院期间营养状况进一步恶化，患者出院时饮食尚未完全恢复。因此应关注食管癌手术患者住院期间及出院后的营养问题。
tive To assess the nutritional risk and nutritional status of perioperative patients with esophageal cancer. Methods Anthropometric methods,laboratory examination, nutritional risk screening （NRS 2002 ）, and subjective global assessment （SGA） were used to assess the nutritional status of 50 esophageal cancer patients before and after operation. Results Twenty - two patients had nutritional risk. The detection rate of malnutrition ranged 12% to 66%. According to SGA, 11 cases had malnutrition. Compared with admission, body mass, body mass index, triceps skinfold, pper arm circumference, upper arm muscle circumference, albumin,lymphocyte count were all decreased at discharge. Among 50 patients, 44 cases conld eat common diet or soft food at admission, while at discharge,30 cases could only take fluid food or cannot eat, who relied on other ways to provide nutritional support. Besides, the change of patients＂ weight, upper arm circumference and arm muscle circumference were positively correlated with length of postoperative hospital stay （ P 〈 0.01 or P 〈 0.05 ）. Conclusion Patients with esophageal cancer have high rate of malnutrition and nutritional risk, things get worse during their hospital stay. Hence, more attention should be paid to hospitalized and post - discharge nutritional status of patients with esophageal cancer.
出处
《护理管理杂志》
2014年第11期804-806,共3页
Journal of Nursing Administration
关键词
食管癌
营养风险
营养不足
esophageal neoplasms
nutritional risk
malrnutrition
