摘要
目的探讨研究个性化饮食护理对食管癌术后患者营养状态的影响。方法2019年1月—2020年6月从该院住院部收治的食管癌术后患者中便利选取90例纳入该次研究,将90例病患均分为两组,常规组45例给予术后常规饮食护理,观察组45例在常规饮食护理的基础上给予个性化饮食护理干预,比较两组护理干预后的营养状况。结果饮食护理干预后常规组血红蛋白正常率55.56%(25/45)、血清蛋白正常率66.67%(30/45)、淋巴细胞正常率46.67%(21/45)均低于观察组血红蛋白正常率80.00%(36/45)、血清蛋白正常率86.67%(39/45)、淋巴细胞正常率82.22%(37/45),两组数据差异有统计学意义(χ^(2)=6.156,P=0.013;χ^(2)=5.031,P=0.025;χ^(2)=12.414,P<0.001)。两组患者护理前及护理1个月后体重情况相比,护理前常规组体质量(63.1±6.5)kg,观察组体质量(62.9±7.0)kg,差异无统计学意义(t=0.140,P=0.888);护理1个月后常规组体质量(57.5±4.5)kg,观察组体质量(60.2±5.1)kg,常规组体重下降幅度高于观察组,差异有统计学意义(t=2.663,P=0.018)。结论个性化饮食护理应用于食管癌术后患者的临床护理中,可有效改善患者营养状态,提供给患者营养支持,促进预后效果。
Objective To study the influence of personalized diet care on the nutritional status of patients after esophageal cancer surgery.Methods From January 2019 to June 2020,90 patients with esophageal cancer in the inpatient department of the hospital were conveniently selected for inclusion in this study.The 90 patients were divided into two groups,and 45 patients in the routine group were treated with surgery.After routine diet nursing,45 patients in the observation group were given personalized diet nursing intervention on the basis of routine diet nursing,and the nutritional status of the two groups after nursing intervention was compared.Results After diet and nursing intervention,the normal hemoglobin rate of 55.56%(25/45),the normal serum protein rate of 66.67%(30/45),and the normal rate of lymphocytes 46.67%(21/45)of the routine group were lower than the normal hemoglobin rate of the observation group of 80.00%(36/45),the normal rate of serum protein was 86.67%(39/45),and the normal rate of lymphocytes was 82.22%(37/45).The difference between the two groups was statistically significant(χ^(2)=6.156,P=0.013;χ^(2)=5.031,P=0.025;χ^(2)=12.414,P<0.001).The weight of the two groups of patients before nursing and one month after nursing,the weight of the routine group before nursing(63.1±6.5)kg and the weight of the observation group(62.9±7.0)kg,the difference was not statistically significant(t=0.140,P=0.888);after 1 month of nursing,the weight of the routine group was(57.5±4.5)kg,and the weight of the observation group was(60.2±5.1)kg.The weight loss of the routine group was higher than that of the observation group,and the difference was statistically significant(t=2.663,P=0.018).Conclusion The application of personalized diet nursing in the clinical nursing of patients after esophageal cancer surgery can effectively improve the nutritional status of the patients,provide nutritional support to the patients,and promote the prognosis effect.
作者
连丽钦
魏春英
罗爱华
陈娥
郭雪莹
LIAN Liqin;WEI Chunying;LUO Aihua;CHEN E;GUO Xueying(Department of Radiation Oncology,Putian Medical District,No.900 Hospital of Joint Logistics Support Force,Putian,Fujian Province,351100 China)
出处
《中外医疗》
2021年第14期103-106,共4页
China & Foreign Medical Treatment
关键词
个性化饮食护理
食管癌
营养状态影响
Personalized diet care
Esophageal cancer
Nutritional status impact
