利用层次分析法构建住院患者营养状况综合评价量表  

Comprehensive nutritional assessment scale for hospitalized patients established with analytical hierarchy process

作　　者：吴蓓雯[1] 曹伟新[2] 

机构地区：[1]上海交通大学护理学院,上海200025 [2]上海交通大学医学院瑞金医院临床营养科,上海200025

出　　处：《上海交通大学学报（医学版）》2010年第1期20-23,共4页Journal of Shanghai Jiao tong University:Medical Science

基　　金：上海市卫生局基金(054049)~~

摘　　要：目的利用主、客观营养状况评价指标,构建住院患者营养状况综合评价量表。方法利用层次分析法(AHP法)建立评价住院患者营养状况的分层结构模型。在此基础上,应用Satty乘积法获得模型中各评价指标间的排序权重,并建立住院患者营养状况综合评价量表。结果新构建的营养状况综合评价量表包括11项主、客观评价指标,各评价指标在营养状况综合评价量表中具有不同权重;权重位居前三位的指标依次为血清前白蛋白(2.3)、血清白蛋白(2.3)和体质量下降程度(1.6)。结论利用AHP法构建的营养状况综合评价量表兼顾了主、客观评价指标间的权重,实现了定性指标的定量化转换,是数学理论应用于临床医学领域的全新尝试。Objective To establish a comprehensive nutritional assessment scale for hospitalized patients with objective and subjective nutritional assessment indicators. Methods The hierarchical structure model was established to evaluate the nutritional status of hospitalized patients by analytic hierarchy process, and the weight coefficients of various assessment indicators were worked out by Satty product method, then the comprehensive nutritional assessment scale for hospitalized patients was established. Results The newly established comprehensive nutritional assessment scale included 11 subjective and objective indicators, and the weight coefficients of indicators varied. The leading three important indicators for nutritional assessment were serum prealbumin （2.3）, serum albumin （2.3） and degree of weight loss （1.6）. Conclusion With both subjective and objective indicators, the new comprehensive nutritional assessment scale established with analytic hierarchy process transforms the qualitative indicator into the quantitative one. It is a new attempt to apply the mathematical theory into the area of clinical medicine.

关 键 词：营养状况评价 评价工具 层次分析法 

分 类 号：R197.3[医药卫生—卫生事业管理]