扁桃体切除术后病人饮食研究

Study on Diet of Patients after Tonsillectomy

目的 探讨扁桃体切除术后饮食护理的新方法。方法 扁桃体切除术病人随机分为两组。实验组术后 30min进冷流质 ,4～ 6h进半流质 ,次日进软食 ,第 3d改为普食。对照组术后 4～ 6h进冷流质 ,次日进半流质 ,第 3～ 6d进软食 ,第 7d改为普食。结果 实验组病人体重增加 ,术后并发症、平均住院日较对照组减少 ,对疼痛的耐受性增强 (P <0 .0 1 )。结论 本文研究的扁桃体术后饮食的新方法 。

Objective To explore the new diet nursing methods for patients after tonsillectomy. Methods Patients with tonsillectomy were divided into experimental group and control group randomly. The experimental group began to receive cold liquid food from 30min and semi-liquid food from 4h-6h after operation. They began to receive soft food in next day and full food from the 3rd day . The control group began to receive cold liquid food from 4h-6h and semi-liquid food in next day. They received the soft diet from the 3rd day to the 6th day after operation and began to receive the full food from the 7th day. Results The extent of weight incretion, the rate of complication and the average days of hospitalization reduced significantly.The tolerance of experimental group to pain was improved significantly comparing with that of control group(P<0.01). Conclusion The new diet nursing methods after tonsillectomy were helpful to the convalesce.