饮食护理干预对食道癌患者放疗期间营养状况的影响探析

Diet Nursing Intervention in Patients with Esophageal Cancer During Radiotherapy Analysis the Influence of Nutritional Status

目的探讨饮食护理干预对食道癌患者放疗期间营养状况的影响,为以后食道癌患者放疗期间营养状况提供一定的参考价值。方法选取该院2012年10月—2015年10月住院部收治的94例食道癌接受放疗的患者作为研究对象,随机分成观察组和对照组两组,每组患者47例。对照组患者给予常规护理,观察组患者在实施常规护理的基础上实施饮食护理干预,分析总结所有患者经过护理后患者的淋巴细胞、血红蛋白及血清蛋白的情况。结果观察组患者的淋巴细胞淋巴细胞、血红蛋白及血清蛋白的正常率(分别为82.98%、80.85%和87.23%)明显优于对照组患者的正常率(分别为46.81%、55.32%和65.96%),经χ2检验,3者差异均有统计学意义(P<0.05);观察组第4周体重、术后4周较护理前体重丢失率低于对照组,差异具有统计学意义(P<0.05)。结论对食道癌接受放疗的患者进行合理、有效、积极的饮食护理,可以显著提高护理效果提高患者的营养状况和生活质量,值得在以后的临床工作加以推广应用。

Objective To study the diet nursing intervention in patients with esophageal cancer during radiotherapy and the effect of nutritional status of patients with esophageal cancer after radiotherapy during nutrition provides the certain reference value. Methods From October 2012 to October 2015 the inpatient hospital were 94 cases of esophageal cancer in patients undergoing radiotherapy as the research object, randomly divided into observation group and control group two groups, each group of 47 patients. Control group with routine nursing care, observation group of patients in the conventional nursing, diet nursing intervention on the basis of the analysis summary all of the patients after nursing in patients with lymphoid cells, hemoglobin and serum protein.Results The observation group of patients with lymphatic cells, lymphocytes, hemoglobin and serum protein normal rate(82.98%, 80.85% and 87.23%, respectively) was better than control group in patients with normal rate(46.81%, 55.32% and 65.96% respectively), by the χ2test, differences were statistically significant(P < 0.05);the observation group fourth weeks of body weight, 4 weeks after surgery compared with the loss of weight loss rate than the control group,the difference was statistically significant(P < 0.05)..Conclusion Esophageal cancer in patients undergoing radiotherapy for reasonable, effective and positive diet care, can significantly improve the effect of nursing care to improve the patient's nutritional status and quality of life, is worth popularization and application in future clinical work.