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全程多学科营养模式在老年患者髋部手术中的应用研究

Application of whole-course multi-disciplinary nutrition model in hip surgery in elderly patients
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摘要 目的探讨全程多学科营养模式在老年患者髋部手术中的应用效果。方法选取2021年10月至2023年12月于温州市中心医院行髋部手术的老年患者90例,根据随机数字表法将其分为对照组和研究组,每组各45例。对照组患者应用饮食管理模式,研究组患者应用全程多学科营养模式。比较两组患者的恢复情况、营养状况、生活质量、髋关节功能和满意度。结果研究组患者的住院时间、骨折愈合时间均显著短于对照组(P<0.05)。干预后,两组患者的前白蛋白(prealbumin,PA)、白蛋白(albumin,Alb)、血红蛋白(hemoglobin,Hb)、健康调查量表36(36-item short form health survey,SF-36)各维度评分、Harris髋关节评分均显著高于本组干预前(P<0.05),且研究组患者的PA、Alb、Hb、SF-36各维度评分、Harris髋关节评分均显著高于对照组(P<0.05)。研究组患者的满意度显著高于对照组(χ^(2)=5.075,P=0.024)。结论老年患者髋部手术中应用全程多学科营养模式可改善其营养状态,提升生活质量,增强髋关节功能,有利于术后恢复。 Objective To analyze the application effect of whole-course multi-disciplinary nutrition model in elderly patients undergoing hip surgery.Methods A total of 90 elderly patients undergoing hip surgery admitted to Wenzhou Central Hospital from October 2021 to December 2023 were selected and divided into control group and study group according to random number table method,with 45 cases in each group.The control group was treated with dietary management model,while the study group was treated with whole-course multi-disciplinary nutrition model.Recovery,nutritional status,quality of life,hip function and satisfaction were compared between two groups.Results The hospital stay and fracture healing time in study group were significantly shorter than those in control group(P<0.05).After intervention,prealbumin(PA),albumin(Alb),hemoglobin(Hb),dimensions scores of 36-item short form health survey(SF-36)and Harris hip scores of patients in two groups were significantly higher than before intervention(P<0.05).PA,Alb,Hb,dimensions scores of SF-36 and Harris hip scores in study group were significantly higher than those in control group(P<0.05).The satisfaction of patients in study group was significantly higher than that in control group(χ^(2)=5.075,P=0.024).Conclusion The application of whole-course multi-disciplinary nutrition model in hip surgery in elderly patients can improve their nutritional status,improve their quality of life,enhance hip function,and facilitate postoperative recovery.
作者 陈夏荷 吕杨训 陈琦凡 林洲 廖飞飞 CHEN Xiahe;LYU Yangxun;CHEN Qifan;LIN Zhou;LIAO Feifei(Department of Orthopedics,Wenzhou Central Hospital,Wenzhou 325000,Zhejiang,China)
出处 《中国现代医生》 2024年第22期17-21,共5页 China Modern Doctor
基金 浙江省温州市基础性科研项目(Y20210947)。
关键词 多学科团队 营养模式 髋部手术 Multi-disciplinary team Nutrition model Hip surgery
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