摘要
[目的]观察基于食物稠度级别评估的精细个性化饮食管理在脑卒中吞咽障碍病人误吸预防中的应用效果。[方法]选择精细个性化饮食管理实施前(2018年3月—2018年7月)和实施后(2018年8月—2018年12月)收住的脑卒中吞咽障碍病人各44例为观察研究样本,实施前后入住病例分别设为对照组与试验组,对照组在常规饮食护理流程基础上进行饮食宣教,试验组接受基于食物稠度级别评估的精细个性化饮食管理干预,对两组病人干预后的各观察指标进行比较。[结果]试验组病人干预后误吸发生率明显低于对照组,饮食护理满意度评分明显高于对照组(P<0.05)。[结论]采用基于食物稠度量化评估的精细个性化饮食管理对脑卒中吞咽障碍病人实施误吸预防护理,可获得较好的误吸防范效果,是一种深受脑卒中吞咽障碍者认可的饮食护理工作方式。
Objective:To observe the effect of fine individualized diet management based on the evaluation of food consistency level on prevention of aspiration in stroke patients with dysphagia.Methods:A total of 44 stroke patients with dysphagia admitted to the hospital before the implementation of fine individualized diet management(March 2018-July 2018)were selected as the control group,and 44 stroke patients with dysphagia admitted to the hospital after the implementation of fine individualized diet management(August 2018-December 2018)were selected as the experimental group.The patients in control group received diet education on the basis of routine diet nursing process,and the patients in experimental group received fine personalized diet management intervention based on the evaluation of food consistency level.The observation indexes of patients were compared between the two groups after intervention.Results:After intervention,the incidence of aspiration in the experimental group was significantly lower than that in the control group,and the satisfaction score of diet nursing was significantly higher than that in the control group(P<0.05).Conclusions:Adopting fine individualized diet management based on quantitative evaluation of food consistency to implement misaspiration preventive nursing for stroke patients with dysphagia can obtain better preventive effect of misaspiration,which is a kind of diet nursing work that is deeply recognized by stroke patients with dysphagia.
作者
周双
ZHOU Shuang(Guangzhou First People′s Hospital,Guangdong 510180 China)
出处
《全科护理》
2019年第29期3636-3638,共3页
Chinese General Practice Nursing
