胸外科患者营养风险的影响因素分析  

Analysis of Factors Affecting Nutritional Risk in Patients with Thoracic Surgery

作　　者：邓艳茹[1] 张菊华[1] 陈海燕[1] DENG Yanru;ZHANG Juhua;CHEN Haiyan(Huzhou Central Hospital,Zhejiang 313000,China)

机构地区：[1]湖州市中心医院,浙江湖州313000

出　　处：《浙江医学教育》2018年第6期31-34,共4页Zhejiang Medical Education

摘　　要：目的:调查胸外科患者营养风险现状,并探讨影响患者营养风险的主要因素。方法:调查2016年1-12月158例胸外科住院患者,使用营养风险筛查量表(NRS2002)评估患者的营养风险,并收集患者的一般临床资料。结果:患者营养评分为(2. 24±1. 56)分,营养风险发生率为40. 51%,Logistic分析表明患者年龄、疾病种类及合并慢性病是胸外科患者营养风险的主要影响因素。结论:胸外科患者营养风险发生率较高,在临床工作中,应积极开展营养风险筛查工作,并根据营养筛查结果进行合理营养支持。[Objective] To investigation the status of nutritional risk in thoracic surgery patients and to explore the main factors affecting nutritional risk.[Method] A total of 158 inpatients in the Department of thoracic surgery from January 2016 to December 2016 were investigated. The nutritional risk was assessedby NRS2002 and the general clinical data were collected. [Result]The nutritional score of the patients was 2.24 ±1.56, and the incidence of nutritional risk was 40.51. Logistic analysis showed that age, disease types and chronic diseaseswere the main influencing factors of nutritional risk in thoracic surgery patients. [Conclusion] The incidence of nutritional risk inthoracic surgery patientsis high. In clinical work, nutritional risk screening should be actively carriedout and reasonable nutritional support should be carried out according to the results of nutritional screening.

关 键 词：胸外科 营养风险 影响因素 

分 类 号：R473.6[医药卫生—护理学]