营养管理模式对神经外科重症患者营养摄入影响.docVIP

营养管理模式对神经外科重症患者营养摄入影响[摘要] 目的：探讨一种适合临床应用的营养管理方法，降低神经外科重症患者营养不良的发生率。方法：采用随机分组法将120例神经外科重症患者分为实验组（60例）及对照组（60例），实验组采用经培训的营养护士对患者进行营养管理，对照组采用传统的营养管理方法，由医师、护士对患者进行营养管理。观察两组患者家属营养知识掌握、患者营养方案落实、患者营养指标及并发症发生情况。结果：采用营养护士对患者进行营养管理，能提高家属对相关营养知识的认知，保证患者营养方案的落实，充分发挥营养师、医护人员、家属的作用，降低患者营养不良的发生率。结论：营养护士对患者进行营养管理优于传统的营养管理方法。 [关键词] 神经外科；重症患者；营养；管理 [中图分类号] R459.3[文献标识码]C [文章编号]1673-7210（2008）08（a）-049-03 Impact of nutrition management model on the nutritional intake of severe neurosurgery patients WU Hui-fen,TAN Yuan,LI Li-chan （Department of Neurosurgery, the People’s Hospital of Dongguan, Dongguan523018, China） [Abstract] Objective: To look for a kind of suitable clinical nutrition management method which can reduce severe malnutrition rate of patients in nerve surgery. Methods:120 cases of severe nerve surgery patients were randomly divided into experimental group (60 cases) and control group (60 cases), the nutrition management of experimental group was carried out by the nutritional training nurses,the nutrition management of control group was carried out by traditional methods,doctors,nurses supervised the nutrition management,then observed the nutritional knowledges of the families,the implementation of nutrition programmes,nutrition indicators and the occurrence of complications. Results: The nutrition management carried out bynutrition nurses can improve family’s relevant nutrition knowledges，ensure the implementation of nutrition programmes,fully exert the role ofnutritionists,families and medical staff， reduce the incidence of malnutrition.Conclusion:The nutrition management by nutritional nurses is better than the traditional method. [Key words] Neurosurgery department; Severe patients; Nutrition; Management 神经外科重症患者由于受疾病的影响，常存在营养摄入不足的情况。澳大利亚及西班牙前瞻性研究发现卒中急性期有16%～35%患者存在营养不足的情况，并与患者不良结局密切相关[1-2]。早期对患者进行肠内营养支持，提供良好的营养管理[3-4]能降低患者营养不良的发生率。传统营养管理方法由于受营养师人力资源不足及医护人员对患者营养忽略等因素的影响，使患者营养摄入缺乏持续监控，最终导致患者发生营养不良的情况。本研究的目的是探讨一种符合患者需要、适合临床开展的营养管理方法，使患者的营养摄入得到保障，降