48例青年脑卒中患者饮食风险因素分析  

Analysis on dietary risk factors among 48 young clients with stroke

作　　者：江宁[1] 陈惠珍[1] 杨红霞[1] 

机构地区：[1]泰山医学院护理学院,泰安市271016

出　　处：《护理管理杂志》2011年第10期697-698,共2页Journal of Nursing Administration

基　　金：泰山医学院2011年青年科学基金课题(2011SKQN007)

摘　　要：目的探讨青年脑卒中患者饮食风险因素及护理对策。方法收集青年脑卒中患者病例48例,同时选取49名健康体检人群作为对照组,采用自设问卷,调查其饮食行为,对两组进行比较、评价。结果青年脑卒中组患者在食物的选择、食物的制作、零食、健康饮食意识、饮食偏好以及特殊饮食6个方面与健康对照组人群比较,得分较低,差异具有统计学意义(P<0.01或P<0.05)。结论青年脑卒中患者日常饮食习惯存在一定风险,应尽早采取措施,改善不良饮食行为,降低青年脑卒中的发病率。Objective To explore the dietary risk factors and nursing interventions of young stroke surviors. Methods A total of 48 young stroke survivors were recruited as the experimental group ,49 healthy adults were enrolled as the control group. They were investigated with a self- designed questionnaire about dietary behariors. Results The scores of cooking, snack intake, awareness of healthy dietary, food preferences and special dietary of young stroke patients were significantly lower than those of the healthy adults （ P 〈 0.01 or P 〈 0.05 ）. Conclusions Compared with healthy clients, certain risks of daily dietary are indwelled in young stroke patients. It is suggesed to offer interventions to improve the dietary habits so as to reduce the incidence of stroke in young people.

关 键 词：青年脑卒中 饮食 风险因素 

分 类 号：R47[医药卫生—护理学]