改良饮食模式对脑卒中后吞咽困难患者的效果评价  

Effect evaluation of improved dietary patterns on swallowing difficulties of patients with stroke

作　　者：廖色青[1] 梁丹清[2] 王红[1] 梁云花[1] 韩春蕾[1] 

机构地区：[1]暨南大学第二附属医院深圳市人民医院中医科,深圳518020 [2]深圳市龙岗区人民医院内儿科

出　　处：《国际护理学杂志》2015年第12期1611-1613,共3页international journal of nursing

摘　　要：目的：探讨改良饮食模式对脑卒中后吞咽困难患者的影响。方法将72例脑卒中后吞咽困难的患者随机分成治疗组和对照组各36例,两组患者在采取常规的治疗方法的基础上,对照组采取普通的饮食模式；治疗组则采取改良饮食模式。治疗3个月及6个月后比较两组患者神经功能（改良的Rankin量表评分,MRS）和吸入性肺炎的发病情况。结果治疗组吸入性肺炎的发生率明显低于对照组,神经功能情况明显优于对照组,差异均具有统计学意义（ P〈0.05）。结论对脑卒中后吞咽困难患者进行改良饮食模式干预,可明显减少吸入性肺炎的发生,促进神经功能的恢复。Objective Effect evaluation of improved dietary patterns on swallowing difficulties of patients with stroke. Methods 72 cases of dysphagia after stroke were randomly divided into treatment group （36 cases） and control group （36 cases）. Patients in the control group were treated with conventional treatment and common dietary patterns. Patients in the treatment group were treated with the improved dietary patterns. 3 and 6 months later, neurological function （ modified Rankin Scale score of MRS） and the incidence of aspiration pneumonia were compared. Results The incidence of aspiration pneumonia in treatment group was significantly lower than that of control group and nerve function was significantly better than that of control group （ P〈0. 05 ） . Conclusions Improved dietary patterns of post-stroke patients with dysphagia intervention could significantly reduce the occurrence of aspiration pneumonia and promote the recovery of neurological function.

关 键 词：饮食模式 脑卒中 吞咽困难 

分 类 号：R473.74[医药卫生—护理学]