摘要
目的:应用新的营养管理模式,观察胃肠癌手术病人的恢复情况。方法:将80例胃肠癌病人随机分为传统营养组和新营养管理组。新营养管理组主要采用改变流质膳食的时间和品质。比较两组病人术后的恢复情况。结果:采用新营养管理模式的病人,术后住院天数、首次肛门排气时间、体重下降以及停止静脉输液时间等有显著性差异(P<0.05)。结论:改变营养管理模式有利于加快胃肠手术病人术后的康复。
Objective： To observe the effect of application of a new nutrition management mode on the recovery of patients with gastric as well as colorectal cancers. Methods： 40 cases with gastric cancer and 40 cases with colorectal cancer were divided into two groups, and studied with the nutrition mode. In the new mode, Results： By comparing the the liquid diet was c recovery outcome, the hanged in the timing and nutritional composition. statistical differences were found on the length of stay in hospital, exhaust time, weight loss and the period of intravenous infusion （ P 〈 0.05 ）. However, there was no difference between complication and returning rate in the two groups. Conclusion： Change of nutrition management mode may play a pivotal role in the improvement of recovery of patients after gastrointestinal operations.
出处
《肠外与肠内营养》
CAS
北大核心
2013年第2期96-98,共3页
Parenteral & Enteral Nutrition
关键词
营养管理
快速康复
胃肠癌
Nutrition management
Fast tract surgery
Colorectal cancer
