孕期食物结构与妊娠结局的相关性分析  

Correlation analysis of food structure and pregnancy outcome during pregnancy

作　　者：王建芳 WANG Jian-fang

机构地区：[1]江苏省南通市第一人民医院妇科

出　　处：《护理实践与研究》2020年第2期99-101,共3页Nursing Practice and Research

摘　　要：目的探讨孕期食物结构与妊娠结局的相关性。方法选取2016年4月至2019年4月我院收治的50例不良妊娠结局孕产妇为研究组,同期50例正常妊娠结局孕产妇为对照组,采用统一拟定的调查问卷统计妊娠期食物结构和使用频次,并将采集数据录入相关性分析软件进行处理。结果研究组坚果禽肉结构、薯类水果结构、腌制油炸结构、速食为主结构评分高于对照组(P <0. 05)。妊娠期高血压疾病、妊娠期糖尿病、妊娠期贫血、低体重儿与多频次和不合理饮食结构存在正相关关系(P <0. 05)。结论护理人员应对备孕和已孕者进行孕期饮食结构指导,并根据阶段性母婴营养状况反应水平合理调整膳食计划,降低妊娠合并症所致不良妊娠结局的发生率。Objective To explore the correlation between food structure and pregnancy outcome during pregnancy. Methods To select 50 cases of pregnant women with adverse pregnancy outcomes admitted in our hospital from April 2016 to April 2019 as the study group,while 50 cases of pregnant women with normal pregnancy outcomes as the control group. A unified questionnaire was used to calculate the food structure and frequency of use during pregnancy,and input the collected data into correlation analysis software for processing. Results The scores of the structure of nuts and poultry,the structure of potatoes and fruits,the structure of pickled and frying food,and the structure of main fast food in the study group were higher than those in the control group( P < 0. 05). Hypertension disease during pregnancy,gestational diabetes,anaemia during pregnancy,low birth weight infants were positively correlated with multiple frequency and irrational diets( P < 0. 05). Conclusion Nursing staff should provide guidance on the dietary structure for getting ready for pregnancy and pregnant women during pregnancy,and rationally adjust the diet plan according to the level of response to the nutritional status of mothers and infants in order to reduce the incidence of adverse pregnancy outcomes caused by pregnancy complications.

关 键 词：孕期食物结构 妊娠结局 妊娠期合并症 相关性分析 

分 类 号：R473.71[医药卫生—护理学]