摘要
目的探索围术期全程营养管理对老年腰椎滑脱患者融合手术后的康复效果。方法选取常州市第二人民医院2024年1月至2024年6月拟行腰椎手术的老年住院患者为研究对象,根据纳排标准分为对照组和实验组,对照组采用常规护理、营养宣教,实验组采用全程营养管理方案,对比两组患者营养风险筛查2002量表、患者主观整体评估(PG-SGA)、饮食摄入情况、体质量指数(BMI)、实验室检查结果和生活质量调查情况。结果实验组45例,对照组40例完成干预。两组患者干预前后BMI、PG-SGA、白蛋白(ALB)及总蛋白(TP)水平的差值显著(P<0.05),实验组患者较对照组术后排气时间(P=0.012)及排便时间明显缩短(P=0.008),实验组患者较对照组在社会功能(P=0.003)、恶心呕吐(P<0.001)、疼痛(P=0.001)、食欲减退(P<0.001)等功能领域改善显著,实验组患者较对照组在身体机能(P=0.001)、社会功能(P=0.008)、总体健康(P<0.001)、恶心呕吐(P<0.001)、疼痛(P<0.001)、食欲减退(P<0.001)等功能领域干预前后差值显著。结论全程营养管理有利于改善腰椎滑脱老年患者围术期营养状况,促进患者融合术后胃肠功能恢复,提高患者术后康复效果和生活质量。
Objective To explore the rehabilitation effect of perioperative whole-course nutrition management on patients with lumbar spondylolisthesis after fusion surgery.Methods Hospitalized patients who planned to undergo lumbar surgery from January 2024 to June 2024 were selected as the research subjects,and were divided into control group and experimental group according to the inclusion and exclusion criteria.The nutritional risk screening 2002 scale,Patient-Generated Subjective Global Assessment(PG-SGA),dietary intake,body mass index(BMI),laboratory examination results and quality of life survey were compared between the two groups.Results A total of 45 cases in the experimental group and 40 cases in the control group completed the intervention.The differences in BMI,PG-SGA as well as ALB and TP levels before and after intervention between the two groups were significant(P<0.05).The exhaust time(P=0.012)and defecation time(P=0.008)in the experimental group were significantly shorter than those in the control group.Compared with the control group,the experimental group had significant improvements in social function(P=0.003),nausea and vomiting(P<0.001),pain(P=0.001),loss of appetite(P<0.001)and other functional areas.Compared with the control group,the experimental group had significant differences before and after intervention in physical function(P=0.001),social function(P=0.008),general health(P<0.001),nausea and vomiting(P<0.001),pain(P<0.001),loss of appetite(P<0.001)and other functional domains.Conclusions The whole-course nutrition management can improve the nutritional status of patients with lumbar spondylolisthesis during perioperative period,promote the recovery of gastrointestinal function,and improve the postoperative rehabilitation effect and quality of life of patients.
作者
王小飞
姚嘉佩
徐婧雯
杨磊
王蕾
潘茜
徐冬梅
周萍
WANG Xiaofei;YAO Jiapei;XU Jingwen;YANG Lei;WANG Lei;PAN Qian;XU Dongmei;ZHOU Ping(Department of Orthopedics,The Third Affiliated Hospital of Nanjing Medical University(Changzhou Second People's Hospital),Changzhou,Jiangsu 213000,China;Department of Nutrition,The Third Affiliated Hospital of Nanjing Medical University(Changzhou Second People's Hospital),Changzhou,Jiangsu 213000,China)
出处
《手术电子杂志》
2025年第3期41-47,共7页
Electronic Journal of Medical Operations
基金
南京医科大学科技发展基金项目(NMUB20230046)。
关键词
围术期
全程营养管理
腰椎滑脱
术后康复
NRS
2002
perioperative period
whole-course nutrition management
lumbar spondylolisthesis
postoperative rehabilitation
NRS 2002
