脑梗死急性期患者的饮食护理方法分析

Analysis of Diet Nursing in Patients with Acute Cerebral Infarction

目的研究脑梗死急性期患者的饮食护理方法。方法选取本院脑病科的68例脑梗死急性期患者,随机分为两组。对照组实施常规护理干预,观察组联合加强饮食护理干预,比较两组的临床治疗效果,并比较两组治疗前后的ADL量表评分以及NIHSS量表评分。结果观察组的治疗有效率为91.18%(31/34),明显高于对照组的73.53%(25/34)(P<0.05);两组治疗后的ADL量表评分明显升高(P<0.05),NIHSS量表评分明显降低(P<0.05)。结论对脑梗死急性期患者加强饮食护理干预具有较高的临床应用价值。

Objective To study the diet nursing in patients with acute cerebral infarction.Methods Sixtyeight patients with acute cerebral infarction in the encephalopathy Department of Nanjing Hospital of Chinese medicine were selected and randomly divided into two groups.The control group was treated with routine nursing,the observation group combined to strengthen dietary nursing. The clinical effects of the two groups were compared,and the scores of the ADL scale and the NIHSS scale were compared before and after the treatment in the two groups. Results The effective rate of treatment in the observation group was 91.18%(31/34),which was significantly higher than that of the control group 73.53%(25/34)(P<0.05). After treatment,in the two groups the scores of ADL scale were significantly increased(P<0.05),and the scores of NIHSS scale were significantly decreased(P<0.05). Conclusion It is of high clinical value to strengthen the diet nursing intervention in patients with acute cerebral infarction.