提高心脏外科ICU术后患者饮食摄入率  

Improving Dietary Intake Rate in Patients after Cardiac Surgical ICU Operation

作　　者：孙娜[1] 李民[1] 强薇[1] 

机构地区：[1]泰达国际心血管病医院,天津300457

出　　处：《中国卫生质量管理》2012年第6期16-19,共4页Chinese Health Quality Management

摘　　要：目的提高心脏外科ICU术后患者饮食摄入率。方法 QC小组活动。结果心脏外科ICU术后患者饮食摄入率由活动前的63.59%提高到活动后的93%,达到了活动目标。结论心脏外科ICU术后患者良好的饮食摄入,是患者术后恢复的能量保障,是避免或减少术后并发症的重要因素。QC小组活动的开展,有效提高了患者饮食摄入率。Objective To improve the dietary intake rate in patients ＇after cardiac surgical ICU operation. Method QC group activities. Result The dietary intake rate in patients ＇after cardiac surgical ICU operation increased from 63.59% to 93% after the activities, which achieved the target. Conclusion The good dietary intake rate in patients after cardiac surgical ICU op- eration is a guarantee for recovery from operation and an important factor to avoid or reduce postoperative complications. The per- forming of QC group activities can effectively improve the dietary intake rate of patients.

关 键 词：提高 心脏外科 ICU 患者 饮食摄入率 

分 类 号：R449[医药卫生—诊断学]