食管癌病人术前营养状况的初步测评  

Primary nutritional assessment among patients with esophageal carcinoma before operation

作　　者：路潜[1] 李晓清[2] 张彦虎[1] 

机构地区：[1]北京大学护理学院,北京100083 [2]中国医科院肿瘤医院,北京100021

出　　处：《护士进修杂志》2006年第5期392-394,共3页Journal of Nurses Training

摘　　要：目的 了解食管癌病人术前营养状况，分析相关因素，为改善病人术前营养状况提供依据。方法 采用人体测量、生化检查、微型营养评定（mini—nutritional assessment，MNA）以及主观全面评定法（subjective global assessment，SGA）对65例食管癌病人进行测评。结果 本组病人的营养不良检出率为4．6％～61．5％。部分病人存在营养过剩。营养不良程度与进食状况、梗阻程度有关。结论 应当采用综合性营养评价指标测评病人的营养状况，并结合进食状况、梗阻程度采取相应措施，改善病人的术前营养状况。Objective To assess the nutritional status and analyze its influent factors for patients with esophageal carcinoma before operation, and to provide basis data for enhancing the nutritional status of patients with esophageal carcinoma. Methods Anthropometric methods, laboratory examination, mini-nutritional assessment （MNA） and subjective global assessment（SGA） were used to assess the nutritional status of 65 esophageal carcinoma patient. before operation. Results Malnutrition rate of these patients according to different nutrition indexes were from 4.6 % to 70.8%. It is 70.8% according to SGA and is 33.8% according to MNA. Some patients are over-nutrition. Malnutrition is related to the condition of taking food and the obstruction of esophageal. Conclusions All around nutrition indexes should be used to assess the nutritional status. Proper nutritional intervention should be given to esophageal carcinoma patients individually and enhance their nutritional status.

关 键 词：食管癌 术前 营养评估 微型营养评定 主观全面评定法 

分 类 号：R473.73[医药卫生—护理学] R735.1[医药卫生—临床医学]