住院患者营养处方调查分析

Analysis of nutrition recipes used in inpatients

目的为正确实施临床营养支持和治疗提供依据。方法根据临床诊断筛选455例需要营养治疗的住院患者,分析其营养处方是否正确,并比较不同种类疾病之间营养处方的正确性。结果营养处方正确186例(40.77%),没有营养处方124例(26.58%),营养处方不适合临床诊断疾病145例(32.66%);各类疾病营养处方正确率依次为:内分泌疾病81.82%,消化道疾病51.52%,肾脏疾病42.42%,儿科疾病40.91%,胰腺、肝脏及胆囊疾病37.74%,感染性疾病33.93%,血液系统疾病31.71%,心血管疾病19.44%,呼吸系统疾病10%。其中内分泌疾病营养处方的正确率明显高于其它各类疾病(P<0.001),呼吸系统疾病营养处方正确率明显低于其他各类疾病(P<0.001)。结论医务人员应提高临床营养意识,加强临床营养知识学习;营养医师应加强在病房的工作,与临床医生密切配合,为患者制定合理的营养处方。

Objective To investigate the nutrition recipes status among inpatients suffering from various kinds of diseases. Methods The diagnoses and nutrition recipes were analysed in 455 patients needing nutrition support. The validity of various nutrition recipes was compared. Results The correct rate of nutrition recipes was only 186 eases （40. 77% ） in the nine kinds of diseases. There was no nutrition recipe administered in 124 eases （ 26. 58% ）, and incorrect nutrition recipes in 145 eases （32. 66% ）. The correct rates of nutrition recipes among various kinds of disease were listed as follows： Ineretopathy was 81.82% ; digestive disease 51.52% ; kidney disease 42. 42% ; pediatric disease 40. 91% ; pancreas, liver and eholeeystopathy 37. 74% ; infectious diseases 33.93% ; blood disease 31.71% ; cardiovascular disease 19. 44% ; respiratory disease 10%. The correct rate of ineretopathy was the greatest （ P 〈 0. 01 ） and respiratory disease was the lowest （ P 〈 0. 01 ）. Conclusion Medical staff^should enhance the knowledge of clinical nutriology. Doctors and dietitians should corporate closely so as to give patients more rational diet regimens.