全营养配方膳辅助治疗脑卒中患者的临床观察效果

Clinical observation on the treatment of stroke patients with total nutrition formula

目的:探讨脑卒中患者应用全营养配方膳食进行辅助治疗的成效。方法:遴选脑卒中患者192例,分成研究组和对照组,各96例。对研究组患者使用肠内全营养配方膳食,对照组患者则使用家属自制的流食,对比营养情况、神经功能和感染情况及血红蛋白、血清总蛋白、转铁蛋白、糖化血红蛋白指标。结果:患者的营养状况与其入院时的状况相比均有较大好转,但研究组的辅疗成效较对照组更高;研究组感染率低于对照组;且两组患者的神经功能水平都有所提高,而研究组的改善幅度大于对照组,差异具有统计学意义(P<0.05)。结论:对脑卒中患者进行全营养配方膳食辅疗能够切实使病患的营养状况得到好转,改善预后。

Objective：To explore the effect of the application of total nutrition formula diet in the treatment of stroke patients.Methods： 192 patients with stroke were divided into study group and control group （n = 96）. The study group＇ s patients use the full enteral nutrition formula diet, and control group＇ s patients use the families of homemade food. Compare nerve function and infection and hemoglobin, serum total protein, transferrin, glycosylated hemoglobin index. Results：The nutritional status of patients with the disease were significantly improved compared to the situation, but the effects of auxiliary treatment group are higher than that of the control group; the infection rate of the study group was higher than that of the control group; and the neurological level of the two groups of patients are improved, but the improvement of the study group is more obvious than that in the control group. All the results have statistical significance （P〈 0.05）.Conclusion：it is feasible to improve the nutritional status and the prognosis of patients with stroke.