要素饮食的临床应用(附126例临床观察)  

CLINICAL APPLICATION OF ESSENTIAL FOOD (WITH 126 CASES)

作　　者：孙怡[1] 胡怀富[1] 刘洁 

机构地区：[1]临沂医专预防医学教研室,临沂276002 [2]胜利油田医院

出　　处：《临沂医学专科学校学报》2000年第2期97-98,共2页Journal of Linyi Medical College

摘　　要：目的　 研究要素饮食的临床应用及效果。方法　 根据病人的病情 ,利用口服、管饲等方式供给病人适量的要素合剂 ,在特定时间内观察治疗效果。结果　 应用要素饮食的烧伤病人、胃肠道手术及消化道瘘病人的总有效率均高于对照组 (P <0 .0 5或P <0 .0 1)。结论　 合理的要素饮食配合积极的药物及手术治疗 。Objective To study the effect and the clinical application of essential food.Methods Adequate essential food was used through oral administration and intubation feeding according to patients' condition and the curative effect was observed at specified time.Results The total effective rate of applying essential food to patients who received enterogastric operation or suffered from burns or fistula of digestive tract was higher than that in the control group (P<0.05 or P<0.01).Conclusion Rational application of essential food combined with active operative and pharmaceutical treatment can effectively improve patients' condition.

关 键 词：要素饮食 临床应用 

分 类 号：R151[医药卫生—营养与食品卫生学]