摘要
目的探讨神经外科危重患者营养风险及其影响因素。方法选取神经外科收治的172例危重患者为研究对象,采用营养风险筛查2002(NRS2002)对患者的营养风险进行调查,并分析患者营养风险的影响因素。结果 172例患者营养风险的发生率为100%,NRS评分均≥3分。营养不良的发生率为14.0%。以上患者中有102例患者给予了营养支持,其中以肠内与肠外营养结合为主,占49.5%。经Logistic回归分析发现,年龄、GCS评分、营养支持、ALB是营养风险的独立危险因素。结论神经外科危重患者的营养风险较高,且存在营养支持不合理的现象,应该及时给予营养风险筛查,选择合理的营养支持方式,以改善患者的预后。
Objective To investigate the nutritional risk and its influencing factors in severe neurosurgical patients. Methods A total of 172 severe neurosurgical patients were selected as re- search objects, nutritional risk was screened by 2002 （ NRS2002）, and the influencing factors of nu- trition were analyzed. Results Nutritional risk rate of 172 patients were 100%, NRS score was grea- ter than or equal to 3 points. The incidence of malnutrition was 14.0%. Of these patients, 102 pa- tients were given nutritional support, with the combination of enteral and parenteral nutrition as the main, accounting for 49.5%. Logistic regression analysis found that age, GCS score, nutritional sup- port, ALB were independent risk factors of nutrition. Conclusion Nutritional risk of critical patients in department of neurosurgery is high and unreasonable, timely nutritional risk screening and reasona- ble nutritional support should be provided to improve the prognosis of patients.
出处
《实用临床医药杂志》
CAS
2017年第10期43-46,共4页
Journal of Clinical Medicine in Practice
关键词
神经外科
危重患者
营养风险
影响因素
department of neurosurgery
critically ill patients
nutritional risk
influen- cin~ factors
