摘要
目的:比较实施饮食护理和普通护理对胃癌术后患者生活质量的影响。方法:将选取的70例胃癌术后患者随机分为两组,饮食护理组通过结合营养评估结果与膳食习惯制定个性化食谱,普通护理组日常饮食不进行干预,观察并比较两组患者的营养状况、生活质量、并发症情况。结果:饮食护理组患者血清总蛋白(TP)、MNA评分显著高于普通护理组,差异具有统计学意义(P<0.05);两组患者血清白蛋白(ALB)差异没有统计学意义(P>0.05);饮食护理组患者生活质量评分(QLQ-STO22)反流、焦虑、体型三个项目评分显著低于普通护理组,差异具有统计学意义(P<0.05);两组患者其他6项评分差异没有统计学意义(P>0.05);饮食护理组反流性食管炎、肠梗阻、倾倒综合征发生率显著低于普通护理组,差异具有统计学意义(P<0.05);两组胃出血、胃瘫发生率差异没有统计学意义(P>0.05)。结论:对胃癌术后患者实施个性化饮食护理能够提高患者机体营养状态,降低患者术后并发症的发生,改善患者生活质量。
Objective To compare the effect of dietary nursing and general nursing on the quality of life of patients with gastric cancer after surgery.Method We selected 70 cases of postoperative gastric cancer patients were randomly divided into two groups.The diet nursing group developed personalized recipes by combining the nutritional assessment results and dietary habits.The general nursing group did not interfere with the daily diet.The nutritional status,quality of life and complications of the two groups of patients were observed and compared.Result Serum total protein(TP)and MNA scores were significantly higher in the dietary care group than in the general care group.The difference was statistically significant(P<0.05).There was no significant difference in serum albumin(ALB)between the two groups(P>0.05).The scores of the three items of reflux,anxiety and somatotype in the QLQ-STO22 dietary nursing group were significantly lower than those in the general nursing group,with statistically significant differences(P<0.05).There was no statistical difference in the other 6 scores between the two groups(P>0.05).The incidence of reflux esophagitis,intestinal obstruction,and dumping syndrome in the dietary care group was significantly lower than that in the general nursing group,with a statistically significant difference(P<0.05).Incidences of gastric bleeding and gastric fistula was not statistically significant in the two groups(P>0.05).Conclusion Personalized dietary care for postoperative patients with gastric cancer can improve the nutritional status of patients,reduce the occurrence of postoperative complications,and improve the quality of life of patients.
作者
李晶晶
LI Jing-jing(Gastrointestinal Tumor Surgery,First Affiliated Hospital of Hebei North University,Zhangjiakou 075000,China)
出处
《中国食物与营养》
2019年第5期87-89,共3页
Food and Nutrition in China
基金
河北省科技计划资助项目(项目编号:162777138)
关键词
胃癌
胃切除术后
护理
饮食
生活质量
gastric cancer
gastrectomy
nursing
diet
quality of life
