结构性营养护理管理对ICU脑卒中患者营养状况、并发症及满意度的影响

Effect of Structural Nutrition Nursing Management on the Nutritional Status,Complications and Satisfaction among Stroke Patients in ICU

目的:探讨采用结构性营养护理管理对ICU脑卒中患者营养状况、并发症及满意度的影响。方法:选取2018年6月1日~2020年6月30日ICU收治的100例脑卒中患者,按照随机数字法分为对照组和观察组各50例。对照组给予常规营养护理管理,观察组给予结构性营养护理。比较两组护理前后营养状况[包括人血白蛋白(ALB)、总蛋白(TP)、前蛋白(PA)、血红蛋白(HGB)、转铁蛋白(TRF)]、心理状况[采用汉密顿焦虑量表(HAMA)、抑郁自评量表(SDS)],比较两组并发症发生情况及护理满意度。结果:护理后,观察组ALB、TP、PA、HGB、TRF水平高于对照组(P<0.01),HAMA、SDS评分低于对照组(P<0.01);观察组并发症发生率低于对照组(P<0.05);观察组护理技术、护理态度、护理沟通满意度评分高于对照组(P<0.01)。结论:对ICU脑卒中患者实施结构性营养护理管理,可有效改善患者营养状态,调节负性情绪,减少并发症,提升护理满意度。

Objective:To explore the application effect of structural nutrition nursing management on the nutritional status,complications and satisfaction among stroke patients in ICU.Methods:A total of 100 stroke patients who were admitted to ICU during June 1,2018 to June 30,2020 were selected as research subjects and divided into the control group and the observation group by the random number method,with 50 in each group.The control group was given routine nutrition nursing management,and the observation group was given structural nutrition nursing.The nutritional status[albumin(ALB),total protein(TP),prealbumin(PA),hemoglobin(HGB),transferrin(TRF)levels],psychological states[Hamilton Anxiety Scale(HAMA)scores,Self-Rating Depression Scale(SDS)scores],complications and nursing satisfaction were compared between the two groups.Results:After nursing,the levels ALB,TP,PA,HGB and TRF in the observation group were higher than those in the control group(P<0.01).The HAMA scores and SDS scores in the observation group were lower than those in the control group(P<0.01).The incidence of complications in the observation group was lower than that in the control group(P<0.05).The satisfaction scores of nursing technique,attitude and communication in tne observation group were higher than those in the control group(P<0.01).Conclusion:The clinical effect of structural nutrition nursing management for stroke patients in ICU can effectively improve the patient’s nutritional status,regulate negative emotions,reduce complications,improve nursing satisfaction.