全髋关节置换术患者术前饮食管理方案的研究

Study on preoperative diet management plan for patients to receive total hip replacement

目的探讨全髋关节置换术患者术前饮食管理方案及效果。方法选取拟行全髋关节置换术的患者130例,随机分为观察组和对照组各65例。对照组按照传统方法术前禁食6h、禁饮4h,观察组由责任护士给予全程个体化饮食指导,按照手术安排实施阶段化禁食、禁饮程序,比较两组饮食相关的不良反应发生率和患者对术前饮食管理的满意率。结果两组饮食相关的不良反应发生率和患者对术前饮食管理满意率比较,差异有统计学意义(P<0.05,P<0.01)。结论术前科学的饮食管理,可减少患者不良反应发生率,有效降低误吸风险,提高患者的手术耐受度和满意率。

Objective To investigate the effect of preoperative diet management plan for patients to receive total hip replacement,and evaluate its safety and feasibility.Methods A total of 130 patients to receive total hip replacement were randomized into an intervention group and a control group,with 65 cases in each group.The control group was asked to fast for 6 hand forbidden to drink 4 h before the surgery,while the intervention group was subjected to whole course diet guidance by charge nurse,and followed a surgery-time-specific fasting and drinking forbiddance scheme.The two groups were compared in terms of diet-related adverse reactions in perioperative period,and satisfaction with preoperative diet management.Results The rates of diet-related adverse reactions in perioperative period,and patient satisfaction with preoperative diet management between the 2 groups had significant differences（P〈0.05,P〈0.01）.Conclusion Scientific preoperative diet management could reduce the occurrence of diet-related adverse reactions and mitigate the risk of aspiration,thus enhance patient comfort and satisfaction.