骨科全身麻醉术后病人早期饮食的循证实践研究

Evidence-based practice study on early diet of patients after orthopedic general anesthesia

目的:促进基于循证证据的骨科全身麻醉术后病人早期饮食最佳实践的开展。方法:应用循证护理的方法得出证据应用于临床,制定骨科全身麻醉术后病人早期饮食的审查标准,比较应用最佳证据前后术后病人首次饮食时间、舒适度以及不良反应发生率,以及培训前后护士对最佳证据的认知情况以及执行情况。结果:循证实践后病人术后首次饮食时间由(402.43±44.47)min提早至(196.30±13.74)min(P<0.001),舒适度也有所提高(P<0.001),不良反应发生率比较差异无统计学意义(P>0.05);护士对术后早期饮食知识得分由(3.15±0.52)分提高至(9.32±0.11)分(P<0.05),各项指标执行率为93.33%~100.00%。结论:将术后早期饮食循证实践证据应用于临床实践,提高了护士对术后早期饮食的认知,规范了术后早期饮食安全评价指标,确保术后早期饮食的可行性及安全性,提高了病人的舒适度。

Objective:To promote the development of evidence-based best practices for early diet of patients after orthopaedic general anesthesia.Methods:The method of evidence-based nursing was used to obtain evidence and apply it to clinical practice,and the review standard for early diet of patients after orthopaedic general anesthesia was formulated.The patients'first eating time,comfort level and incidence of adverse reactions before and after the application of the best evidence were compared,and the nurses′cognition and implementation of the best evidence before and after the training were compared.Results:After the evidence-based practice,the time of the patients′first eating after surgery was earlier from(402.43±44.47)min to(196.30±13.74)min(P<0.001),comfort level was also improved(P<0.001),and there was no significant difference in the incidence of adverse reactions(P>0.05).The score of early postoperative dietary knowledge of nurses increased from(3.15±0.52)points to(9.32±0.11)points(P<0.05),and the implementation rate of each index was 93.33%~100%.Conclusion:Applying evidence of evidence-based practice of early postoperative diet to clinical practice can improve nurses'cognition of early postoperative diet,standardize the evaluation index of early postoperative diet safety,ensure the feasibility and safety of early postoperative diet,and improve the comfort level of patients.