脑卒中患者吞咽障碍评估和营养支持护理效果分析

Evaluation of swallowing disorder and analysis of nutritional support nursing effect in patients with stroke

目的研究脑卒中患者吞咽功能障碍评估和营养支持护理的效果。方法在2017年10月至2019年10月于本院接受脑卒中治疗的患者中,随机选取60例,根据一般资料无明显差异(P>0.05)的原则,按照人数11的方法对患者进行分组。对所有患者均进行吞咽功能障碍评估并在评估基础上实施护理,其中,接受常规护理的患者为对照组,共30例,接受肠内营养支持护理的患者为研究组,共30例。以患者护理后的血红蛋白、白蛋白、总蛋白水平、不良反应发生情况作为观察指标,对护理效果进行评价。结果对照组血红蛋白、白蛋白、总蛋白水平分别为(130.49±3.59)g/L、(34.68±1.41)g/L、(69.78±3.34)g/L,研究组分别为(143.22±4.81)g/L、(41.31±1.67)g/L、(75.89±4.23)g/L,研究组高于对照组(P<0.05);对照组有7例出现不良反应,发生率为23.33%,研究组有1例出现不良反应,发生率为3.33%,研究组低于对照组(P<0.05)。结论对于脑卒中患者的临床护理来说,对患者进行吞咽障碍评估并根据评估结果实施肠内营养支持护理可获得理想的效果。

Objective:To study the evaluation of swallowing dysfunction and the effect of nutritional support and nursing in stroke patients.Methods:Among the patients who received stroke treatment in our hospital from October 2017 to October 2019,60 cases were randomly selected.According to the principle of no difference in general data(P>0.05),the number of patients in each group was 1:1.All patients were evaluated for swallowing dysfunction and nursing care was implemented on the basis of the assessment.Among them,patients receiving routine care were the control group,a total of 30 cases,and those receiving enteral nutrition support care were the study group,a total of 30 cases.The hemoglobin,albumin,total protein levels and the occurrence of adverse reactions after the patient's care were taken as observation indicators to evaluate the nursing effect.Results:The levels of hemoglobin,albumin and total protein in the control group were(130.49±3.59)g/L,(34.68±1.41)g/L,(69.78±3.34)g/L,respectively,and the study group were(143.22±4.81)g/L,(41.31±1.67)g/L,(75.89±4.23)g/L,the study group was higher than the control group(P<0.05);7 cases of the control group had adverse reactions,the incidence was 23.33%,the study group one case had an adverse reaction,the incidence was 3.33%,which was lower in the study group than in the control group(P<0.05).Conclusion:For the clinical care of stroke patients,evaluating patients with dysphagia and implementing enteral nutrition support care based on the evaluation results can achieve ideal results.