食品流变学量化食物稠度导向的饮食护理在脑卒中后吞咽困难患者中的应用效果  

Application Effect of Food Rheology Quantification Food Consistency-Oriented Dietary Care in Patients with Dysphagia After Stroke

作　　者：侯明闪 李雅楠 苏娜娜 HOU Mingshan;LI Yanan;SU Nana(Department of Neurology,Ningling County People’s Hospital,Shangqiu 476700,China;Department of Neurology,Henan Provincial People’s Hospital,Zhengzhou 450000,China)

机构地区：[1]宁陵县人民医院神经内科,河南商丘476700 [2]河南省人民医院神经内科,河南郑州450000

出　　处：《河南医学研究》2022年第13期2471-2474,共4页Henan Medical Research

摘　　要：目的分析食品流变学量化食物稠度导向的饮食护理在中风后吞咽困难患者中的应用效果。方法选取2019年6月至2020年7月宁陵县人民医院95例中风后吞咽困难患者,依据建档时间分为两组,常规组(n=47)接受常规护理干预,研究组(n=48)在此基础上接受食品流变学量化食物稠度导向的饮食护理干预。比较两组干预前后吞咽功能(洼田饮水试验)、心理状态[中文简版抑郁-焦虑-压力量表(DASS-21)评分]、吞咽生活质量[吞咽障碍特异性生活质量量表(SWAL-QOL)评分]及并发症发生率。结果干预后研究组吞咽功能恢复情况优于常规组(P<0.05);研究组误吸、吸入性肺炎发生率均低于常规组(P<0.05);与常规组比较,干预后研究组DASS-21评分降低,SWAL-QOL评分升高(P<0.05)。结论将食品流变学量化食物稠度导向的饮食护理应用于中风后吞咽困难患者,可提高患者吞咽功能,降低并发症发生率,还可减轻不良心理,进而改善患者吞咽生活质量。Objective To analyze the application effect of food rheology quantification food consistency-oriented dietary care in patients with dysphagia after stroke.Methods A total of 95 patients with dysphagia after stroke in Ningling County People’s Hospital from June 2019 to July 2020 were selected and divided into two groups according to the time of file establishment.The routine group(n=47)received routine nursing intervention.On this basis,the study group(n=48)received dietary nursing intervention oriented to quantification of food consistency by product rheology.And compared the swallowing function(Huotian water test),psychological state[Chinese simplified version of depression-anxiety-stress scale(DASS-21)score],swallowing quality of life[swallowing quality of life scale(SWAL-QOL)score]and the incidence of related complications before and after the intervention between the two groups.Results After the intervention,the recovery of swallowing function in the study group was better than that in the routine group(P<0.05).The incidences of aspiration and aspiration pneumonia in the study group were lower than those in the routine group(P<0.05).Compared with the routine group,the DASS-21 score in the study group decreased and the SWAL-QOL score increased after the intervention(P<0.05).Conclusion Food rheology quantification food consistency-oriented dietary care can be applied to patients with dysphagia after stroke,which can improve the patients’swallowing function,reduce the incidence of related complications,and alleviate the adverse psychology,thereby improving the quality of life of patients with swallowing.

关 键 词：食品流变学 食物稠度 中风后吞咽困难 吞咽功能 误吸 

分 类 号：R473.5[医药卫生—护理学]