探讨饮食护理干预在低温等离子刀扁桃体切除术围手术期的作用

To explore the effect of diet nursing intervention in the perioperative period of lowtemperature plasma knife tonsillectomy

目的分析饮食护理干预在低温等离子刀扁桃体切除术围手术期的作用。方法基于2019年1月~2020年12月区间,纳入51例低温等离子刀扁桃体切除术病例样本作为观察对象,以护理模式差异性分组,27例归入对比组(常规护理)、24例归入研究组(饮食护理),比较护理效果。结果研究组术后1d、3d、5d、7d体质量减少均较对比组更少(P<0.05);研究组并发症发生率16.67%较对比组44.44%更低(P<0.05)。结论在低温等离子刀扁桃体切除术围手术期加强饮食护理,有助控制术后患者体质量的减少,降低并发症发生率,护理干预作用、效果可观。

Objective To analyze the effect of diet nursing intervention in the perioperative period of low-temperature plasma knife tonsillectomy. Methods Based on the interval from January 2019 to December 2020, 51 cases of lowtemperature plasma knife tonsillectomy cases were included as observation objects, and were grouped according to differences in nursing mode. 27 cases were classified into the comparison group(routine care) and 24 cases were returned Join the study group(diet nursing) to compare nursing effects. Results The body weight loss of the study group at 1 d, 3 d, 5 d and 7 d after operation was less than that of the control group(P<0.05);the complication rate of the study group was 16.67% lower than that of the control group 44.44%(P<0.05). Conclusion Strengthening dietary care during the perioperative period of lowtemperature plasma knife tonsillectomy can help control the loss of postoperative patient’s body mass, reduce the incidence of complications, and provide considerable nursing intervention and effects.