精神科住院病人噎食的风险因素分析

Risk Factors of Choking in Psychiatric Inpatient

目的:研究精神科住院病人发生噎食的风险因素及防范对策。方法:回顾收集2013年1月-2014年12月住院治疗期间发生噎食的病人资料并进行分析。结果:发生噎食5人次,5例均为男性住院器质性精神障碍病人,住院时间≥6个月者常见(60.0%)。最容易引起噎食的食物是大块食物,以面食和肉食为主。有不良饮食行为者易发生(60.0%)。噎食最常用的抢救方法是汉姆立克操作(80.0%)。噎食抢救成功率100%。结论:住院6个月以上,面食、大块食物及暴食者精神病人噎食问题发生率高,注意防范和及时处理可以提高抢救成功率。

Objective：To explore risk factors of food occur chokes in psychiatric inpatients .Methods：Data of patient with chocking from 2013 January to 2014 December were collected and analyzed .Results：5 males with organic mental disorders choked ,and their hospitalization time was more than or equal to six months（60.0%）.The food which was easy to cause choking was large pieces of food ,the pasta and car-nivorous.People with poor diet were apt to choke （60%）.Choking rescue method was the most commonly used Heimlich maneuver（80%）.The success rate was 100%.Conclusion：Hospitalization for more than 6 months,pasta,large pieces of food and glutton are risk factors of choke;Paying attention to prevention and timely treatment can improve the success rate of rescue.