摘要
目的探讨规范营养液加热技术对胃癌术后行EEN患者耐受性的影响。方法建立肠内营养加热数学模型,规范加热技术。选取90例胃癌术后行EEN患者,采用随机数字表法分为规范加热组44例及经验加热组46例,以恶心呕吐、腹泻及腹胀作为不耐受的观察指标。观察患者自喂养后5 d内有无肠内营养不耐受。结果两组患者在性别、年龄、手术类型、麻醉、用药等方面比较,差异均无统计学意义(P>0.05)。实施EEN后腹胀及恶心呕吐方面对比无差异(P>0.05);腹泻对比差异明显(P<0.05)。结论规范营养液加热技术,能降低胃癌术后行EEN患者腹泻的发生率,提高患者肠内营养的耐受性。
Objective To explore the effects of standardized heating method on gastrointestinal reactions of postoperative patients of upper gastrointestinal cancer with EEN. Method Stage of mathematical modeling to reach the target temperature. 90 patients that met the screening criteria were randomly divided into specification heating group and experience heating group. Nausea,vomiting,diarrhea,abdominal distension were taken as intestinal intolerance. Results There was no statistically significance（ P〉0. 05） in gender,age,type of surgery,anesthesia,medication between the observation group and the control group,indicating that the two groups were comparable. There are significant differences in terms of diarrhea（ P〈0. 05）,but not in abdominal distension,nausea and vomiting（ P〉0. 05） in postoperative EEN patients with gastric cancer during specification heating and experience heating grups. Conclusions The standardization of clinical heating method can reduce the incidence of diarrhea in postoperative EEN patients with gastric cancer.
出处
《中国肿瘤外科杂志》
CAS
2016年第2期113-116,119,共5页
Chinese Journal of Surgical Oncology
关键词
早期肠内营养
加热
规范化
数学建模
胃癌
护理
EEN
Heating
Standardized
Mathematical model
Gastric cancer
Nursing
