摘要
目的探讨标准化流程管理应用于老年胃癌患者术后早期肠内营养支持的临床效果。方法将2016年7月至2017年12月我科收治的老年胃癌手术患者142例,按照随机数字表法分为观察组和对照组各71例,对照组按照常规护理流程实施术后早期肠内营养支持,观察组在术后早期肠内营养护理过程中实施标准化流程管理,比较两组患者术后肠内营养耐受性、相关并发症发生情况,以及两组的胃肠功能恢复情况。结果两组患者在年龄、性别、术前营养状况等一般资料和手术情况比较差异均无统计学意义(P>0.05);术后观察组患者的肠内营养目标量完成率高于对照组,两组比较差异具有统计学的意义(P<0.05);观察组患者腹泻、腹胀、腹痛的发生率低于对照组,营养支持费用也较对照组低(P<0.05),而术后体重、BMI两组比较无差异。观察组患者术后首次排气时间、排便时间短于对照组,差异有统计学意义(P<0.05)。两组在肺部感染、切口感染和术后住院时间方面比较差异无统计学意义(P>0.05)。结论对老年胃癌患者术后早期肠内营养支持的过程进行标准化管理,有助于提高肠内营养耐受性,缩短胃肠功能恢复时间,在加快老年胃癌患者术后康复中具有一定的意义。
Objective To explore the clinical effect of applying standard process management in early enteral nutrition support for elderly patients with gastric cancer after operation.Methods A total of 142 elderly patients with gastric cancer in our hospital were randomly divided into control group(n=71)treated with the traditional nursing of enteral nutrition and intervention group(n=71)adopting the standardized process management,and then enteral nutrition tolerance,complications,nutritional status and recovery of gastrointestinal function were compared between the two groups.Results There was no significant difference in age,sex and preoperative nutritional condition and operation situation between the two groups(P>0.05).The incidence of nutritional intolerance and the cost of nutritional support were lower than those in the control group(P<0.05).The completion rate of enteral nutrition target in the intervention group was significantly higher than that in the control group(P<0.05).The anal exsufflation time and defecation time of patients in the intervention group were shorter than those in the control group(P<0.05).There was no significant difference in pulmonary infection,incision infection and postoperative hospital stay between the two groups(P>0.05).Conclusions Standardized process management of early enteral nutrition after operation could significantly improve the tolerance of enteral nutrition,meanwhile,it has positive significance in promoting rapid recovery of elderly patients with gastric cancer.
作者
李益萍
谢浩芬
蔡泽君
徐琴鸿
Li Yiping;Xie Haofen;Cai Zejun;Xu Qinhong(Department of Gastrointestinal Surgery,Ningbo First Hospital,Ningbo 315000,Zhejiang,China)
出处
《中华临床营养杂志》
CAS
CSCD
2019年第6期361-366,共6页
Chinese Journal of Clinical Nutrition
关键词
标准化
肠内营养
老年
胃癌
Standardization
Enteral nutrition
Elderly
Gastric cancer
