改良的半流质对下消化道手术后病人的影响  

The influence of modified semi-liquid diet on patients having lower gastrointestinal operation

作　　者：石红[1] 张波[1] 潘瑞[1] 廖忠琴 杨绍芬 

机构地区：[1]玉溪市人民医院营养科,云南玉溪653100

出　　处：《云南医药》2015年第2期148-152,共5页Medicine and Pharmacy of Yunnan

摘　　要：目的本文是探讨消化道术后患者摄入各种饮食后排便时间和出血、疼痛、腹泻、饥饿的发生以及依从性。实验分成对照组(摄入普通半流质)、实验组1(单纯摄入藕粉)、实验组2(术后摄入藕粉或米粉+乳清+中长链脂肪酸)、实验组3(术后摄入短肽全营养素3d)。方法对照组和实验1组采用回顾性调查的方法。计量资料采用方差;2组间计数资料比较采用卡方检验,多组间计数资料比较采用R×C表的χ2检验,应用SPSS18.0对数据进行分析。结果 1、对照组排便时间明显早于各实验组。2、对照组排便疼痛、出血的发生也明显高于各实验组。3、实验2组饥饿等不适发生明显低于实验1组。4、实验3组腹泻发生明显高于各组,相应地依从性低于各组。结论添加缺乏的营养素的藕粉或米粉是一较为适合下消化道术后病人的饮食。Objective The present study investigated an appropriate diet to postpone the time of defecation and then to decrease the incidence of pain, haemorrage and diarrhea for the patients having lower gastrointestinal opera- tion. Methods The inpatients in-taking semi-liquid diet were randomly assigned into control group,in-taking Lotus root starch group （experiment groupl）, Lotus root starch with milk protein group （experiment group2） and fatty acids or nutrition liquid with peptides group （experiment group3）. The analyze of measurement data was ANOVA.the incidence of diarrhea was more and the compliance was lower than any other group.Conclusion Intaking Lotus root starch with milk protein and fatty acids are an appropriate diet for the patients having lower gastrointestinal operation.

关 键 词：消化道术后 半流质 营养 

分 类 号：R656[医药卫生—外科学]