外科病人术后营养状况康复及影响因素分析  

The Mutritional Status Recovery and Influence Factors in Post-Operation Patients

作　　者：马静[1,2,3,4] 陈彩芳 李梅[1,2,3,4] 李惠玲[1,2,3,4] 李洪广[1,2,3,4] 钟毓瑜[1,2,3,4] 

机构地区：[1]中山医科大学卫生学院营养系 [2]广东省佛山市石湾医院 [3]广东省中山市人民医院 [4]广东省江门市中心医院

出　　处：《现代康复》1998年第9期924-925,共2页Modern Rehabilitation

摘　　要：目的：调查分析外科择期手术病人的术前、术后营养状况。方法：采用人体测量，实验室检查，临床检查，营养素摄入调查。结果：病人术后的营养状况普遍较差，各项营养状况评价指标均较术前显著降低。结论：影响病人术后营养状况的主要因素有病人术前的身体指数（ＢＭＩ），三头肌皮褶厚度（ＴＳＴ），术后病人能量及蛋白质的摄入量。This study was to evaluate the nutritional status in patients pre and post-surgery by anthropometry, laboratory test,clinical examination and nurtrients intake.The result showed that poor nutritional status usually existed in post surgery compared to the pre-surgery patients.Multipleregression demonstrated that the factor influencing nutritional status of post-surgery patients included body mass index(BMI),Triceps skin fold thickness(TST)before surgery (P<0.01),energy and protein intake after surgery (P<0.01).Further analysis indicated,insuffcient energy and protein intake was attributed to one-way of nutrients supplements or irregular.This study suggested increasing energy and protein intake,meeting the nutrients requirement are key point in improving nutritional status of surgery patients.

关 键 词：外科手术 术前营养 术后营养 康复 影响因素 

分 类 号：R6[医药卫生—外科学] R459.3[医药卫生—临床医学]