老年精神障碍患者营养状况调查

Investigation of nutritional conditions of elderly patients with mental disorders

目的 对老年精神障碍患者的营养状况进行调查,并对影响老年精神障碍患者营养状况的影响因素进行比较分析。方法 选取2014年6月-2015年12月到我院就诊的老年精神障碍患者共106例作为本次研究的研究对象。使用微型营养评价精法对患者的营养状况进行评估。按患者的一般资料情况进行分组,分别比较营养评价情况,然后使用Logistic回归分析对营养状况进行多因素分析。结果 年龄较大的患者、女性患者、病程较长的患者、吞咽功能障碍比较严重的患者、精神障碍程度较重的患者以及进食困难患者的营养状况均较差,差异有统计学意义（P〈0.05）;年龄、性别、病程、吞咽功能障碍、精神障碍程度以及进食困难程度均为老年精神障碍患者营养状况不良的影响因素,差异有统计学意义（P〈0.05）。结论 年龄较大的患者、女性患者、病程较长的患者、吞咽功能障碍比较严重的患者、精神障碍程度较重的患者以及进食困难的患者的营养状况均较差,针对这些患者需要制定特殊的营养支持方案,防止患者发生营养不良的状况。

Objective To investigate the nutritional condition of elderly patients with mental disorders, and to compare and analyze the influencing factors for the nutritional conditions in the elderly patients with mental disorders. Methods A toital of 106 elderly patients with mental disorders who were admitted to our hospital from June 2014 to December 2015 were selected as the research subjects in this study. Short-form mini-nutrition assessment was applied to evaluate patients＇ nutritional conditions. The patients were assigned to groups according to patients＇ general data, and nutritional evaluation conditions were compared respectively. Logistic regression analysis was applied afterwards for multivariate analysis on nutritional conditions. Results The nutritional conditions were relatively poorer in the patients with higher age, female patients, patients with longer course of disease, patients with more severe dysphagia, patients with more severe mental disorders and patients with difficulty in feeding, and the differences were statistically significant （P all 〈 0.05）; age, gender, course of disease, disorder of dysphagia, degree of mental disorders and degree of difficulty in feed- ing were all influencing factors for malnutrition in the elderly patients with mental disorders, and the differences were statistically signifieant（P〈O.05）. Conclusion Patients with higher age, female patients, patients with longer course of disease, patients with more severe dysphagia, patients with more severe mental disorders and patients with difficulty in feeding all have poorer nutritional conditions. Specific nutritional supporting protocol should be designed for these patients, so as to prevent malnutrition.