103例脑卒中住院患者营养风险筛查及危险因素分析  

Nutritional risk of 103 Inpatients with Stroke and Risk Factors Related to Nutritional Risk

作　　者：宋君[1] 朴哲[1] 詹丽娟 王利平[1] 崔巍巍[2] SONG Jun;PIAO Zhe;ZHAN Li-juan(Department of Neurology,China-Japan Union Hospital of Jilin University,Changchun 130033,China)

机构地区：[1]吉林大学中日联谊医院神经内二科,吉林长春130033 [2]吉林大学公共卫生学院营养与食品卫生学教研室,吉林长春130021

出　　处：《中国实验诊断学》2019年第1期11-14,共4页Chinese Journal of Laboratory Diagnosis

摘　　要：目的了解脑卒中住院患者的营养现状,分析影响脑卒中住院患者营养风险的相关危险因素。方法以2016年10月至2017年3月在本院神经内科住院的103例脑卒中患者为研究对象,调查患者的一般情况及存在的营养风险。结果 103例脑卒中住院患者中有52例存在营养风险,营养风险发生率为50.48%;职业、年龄、NIHSS评分、是否抑郁对脑卒中住院患者营养风险有影响(P<0.05)。结论脑卒中住院患者营养风险发生率较高,体力劳动、高龄、卒中程度严重、抑郁是导致营养风险的危险因素。提示应尽早对脑卒中住院患者进行营养风险筛查,并开展相关临床营养干预措施。Objective The research aimed to explore the current situation and influencing factors of nutritional risk of hospitalized patients with stroke.Methods Nvestigate the general situation and nutritional risks of the one hundred and three eligible stroke patients who were hospitalized in the Department of Neurology of our Hospital from October2016 to March 2017.Results The results showed there was 52 patients exposure to nutritional risk and the incidence of nutritional risk was 50.48%.Occupation,age,NIHSS score,depression or not may contribute to the nutritional risk of stroke inpatients(P<0.05).Conclusion The incidence of nutritional risk in stroke inpatients is high.Physical labor,old age,severe stroke and depression are risk factors for nutritional risk.It is suggested that nutritional risk screening for stroke inpatients should be carried out early and clinical nutrition intervention measures should be carried out as early as possible.

关 键 词：营养风险 脑卒中 NRS2002 LOGISTIC回归分析 

分 类 号：R743.3[医药卫生—神经病学与精神病学]