摘要
胃肠外科患者中存在营养风险和营养不良的比例明显高于其他外科的患者.尤其是老年患者.直接影响其手术疗效、医疗费用及预后。入院后24~48h内进行营养筛查与评估.对存在营养风险和营养不良的高风险患者及早选择最佳营养途径和施行营养计划.是提高手术与营养支持治疗效果、降低并发症发生率、减少住院时间和医疗费用以及提高患者生活质量的必要策略和保障。
Nutritional risk and malnutrition was significantly higher in patients undergoing gastrointestinal surgery as compared to patients in other surgical departments, especially in elder patients, which would directly impact on the efficacy, cost and prognosis. Nutritional screening and assessment should be performed within 24-48 hours after admission. Patients at high risk of malnutrition should be planned with early nutrition support. The best nutrition route should be determined to improve the outcomes of surgery and nutritional support, reduce the complications, length of hospital stay and heahhcare costs, and improve the quality of life in patients.
出处
《中华胃肠外科杂志》
CAS
2012年第5期429-432,共4页
Chinese Journal of Gastrointestinal Surgery
基金
国家科技支撑计划(2008BA158802):北京市卫生局卫生医疗科技成果和适宜技术推广项目(TG2009.3):卫生部中共保健基金项目(B2009A094)
关键词
胃肠外科
营养状况
营养支持
Gastrointestinal surgery
Nutritional status
Nutritional support