饮食管控对冠心病患者营养状况的影响意义研究  

Study on the Influence of Dietary Management and Control on Nutritional Status of Patients with Coronary Heart Disease

作　　者：李江波[1] 陈协辉[1] 黄卫[1] 

机构地区：[1]广东省深圳市孙逸仙心血管医院,广东深圳518020

出　　处：《中国医学创新》2017年第22期112-114,共3页Medical Innovation of China

摘　　要：目的:研究并分析冠心病患者实施饮食管控对其营养状况的影响效果。方法:选取2015年6月-2016年9月本院治疗的冠心病患者122例,采用随机数字表将其分为对照组和观察组,每组61例。对照组接受常规护理,观察组则联合实施饮食管控,将两组患者的简易营养评价量表评分、血清白蛋白、低密度脂蛋白、总蛋白、体重指数等观察指标进行观察和比较。结果:观察组的简易营养评价量表评分为(23.6±2.5)分,血清白蛋白、低密度脂蛋白、总蛋白、体重指数分别为(40.3±3.2)g/L、(3.0±1.9)mmol/L、(67.9±6.8)g/L、(23.9±2.5)kg/m^2,均优于对照组,差异均有统计学意义(P<0.05)。结论:在冠心病患者的护理过程中,饮食管控能够显著改善患者的营养状况,降低饮食风险,有助于促进生活质量的提高,值得推广应用。Objective： To study and analyze the effect of diet control on nutritional status of patients with coronary heart disease.Method： From June 2015 to September 2016, 122 coronary heart disease cases were selected, and divided imo control group and observation group according to the random number table method, 61 cases in each group.The control group received routine nursing, the observation group was combined with diet control on the basis of the control group, simple nutritional assessment scale score, serum albumin, low density lipoprotein, total protein, body mass index of two groups observation were observed and compared.Result： The simple nutritional assessment score of the observation group was （ 23.6 ± 2.5 ） points, serum albumin, low density lipoprotein, total protein, body mass index of the observation were （ 40.3 ± 3.2 ） g/L, （ 3.0 ± 1.9 ） mmol/L, （ 67.9 ±6.8 ） g/L, （ 23.9 ± 2.5 ） kg/m2 respectively, better than those of the control group, the differences were statistically significant （P〈O.05） .Conclusion： In the nursing care of patients with coronary heart disease, diet control can significantly improve the nutritional status of patients, reduce the risk of diet, help to promote the improvement of the life quality, it is worth of promoting in application.

关 键 词：冠心病 饮食管控 营养状况 护理效果 

分 类 号：R473.5[医药卫生—护理学]