ICU患者护理中早期胃肠营养护理干预对营养状况、并发症的影响分析  

Effect of early gastrointestinal nutrition nursing intervention on nutritional status and complications in ICU patients

作　　者：陈丽媚 Chen Limei(ICU,Songgang People's Hospital of Bao'an District,Shenzhen City,Guangdong Shenzhen 518105)

机构地区：[1]深圳市宝安区松岗人民医院ICU,广东深圳518105

出　　处：《中国社区医师》2021年第17期131-132,共2页Chinese Community Doctors

摘　　要：目的:研究ICU患者护理中早期胃肠营养护理干预对营养状况及并发症的影响。方法:选取2019年9月-2020年4月ICU患者60例,随机分为两组,各30例。对照组选用常规护理干预;研究组基于常规护理基础上给予早期胃肠营养护理干预。比较两组营养指标水平及并发症发生率。结果:研究组干预后蛋白摄入量、血清前蛋白、胆固醇含量及血红蛋白等营养指标水平均高于对照组,差异有统计学意义(P<0.05);研究组并发症发生率显著低于对照组,差异有统计学意义(P<0.05)。结论:ICU患者护理中早期胃肠营养护理干预的应用效果显著,可改善患者营养状况,减少并发症。Objective:To explore the effect of early gastrointestinal nutrition nursing intervention on nutritional status and complications in ICU patients.Methods:From September 2019 to April 2020,60 ICU patients were selected and randomly divided into two groups with 30 cases in each group.The control group was given routine nursing intervention.The study group was given early gastrointestinal nutrition nursing intervention based on routine nursing.We compared the two groups of nutritional indicators and the incidence of complications.Results:In the study group,after the intervention,the levels of protein intake,serum pre protein,cholesterol and hemoglobin were higher than those in the control group,the difference was statistically significant(P<0.05).In the study group,the incidence of complications was significantly lower than that of the control group,the difference was statistically significant(P<0.05).Conclusion:In ICU patient nursing,the application effect of early gastrointestinal nutrition nursing intervention is significant,it can improve the nutritional status of patients and reduce complications.

关 键 词：ICU 早期胃肠营养护理干预 并发症 蛋白摄入量 血清前蛋白 

分 类 号：R473[医药卫生—护理学]