某医院脑卒中住院患者营养风险、营养不良状况调查

Investigation of Nutritional Risk,Incidence of Malnutrition and Nutritional Support in Inpatients with Stroke of A Certain Hospital

目的:调查天津市某三级甲等医院脑卒中住院患者营养风险、营养不良发生率及营养支持现状。方法:采用整群抽样方法,选用营养风险筛查量表对2015年6月8日—2017年5月31日天津市中西医结合医院南开医院神经内科、神经外科收治的1802例脑卒中住院患者进行营养风险筛查,分析其营养风险发生率。采用全球营养领导人倡议营养不良诊断标准(Global Leadership Initiative on Malnutrition,GLIM)回顾性分析患者营养不良、重度营养不良发生率,并记录患者在院营养支持情况。结果:脑卒中住院患者营养风险发生率为56.2%,营养不良、重度营养不良发生率分别为9.2%和6.2%,≥60岁患者营养风险、重度营养不良发生率均高于60岁以下的患者。存在营养风险的患者中有195例患者在院期间接受了营养支持,营养支持应用率为19.3%。结论:脑卒中住院患者营养风险发生率较高,≥60岁患者重度营养不良发生率较高,脑卒中住院患者营养支持率较低。提示应关注脑卒中患者的营养状况,并积极开展相关的临床营养干预措施。

OBJECTIVE To aim to investigate incidence of the nutritional risk and malnutrition,and nutritional support of stroke inpatients in a hospital in Tianjin.METHODS The cluster sampling and cross-sectional modulation study was adopted.For stroke in⁃patients in the Neurology Department and Neurosurgery Department of Tianjin Hospital of ITCWM Nankai Hospital from June 8th,2015 to May 31st,2017,1802 hospitalized stroke patients was analyzed the incidence of nutritional risk.Meanwhile,accord⁃ing to the Global Leadership Initiative on Malnutrition(GLIM),the incidence of malnutrition and severe malnutrition was retrospec⁃tively analyzed,and their nutritional support in the hospital was recorded.RESULTS The incidence of nutritional risk among these stroke inpatients was 56.2%,while the incidence of malnutrition and the severe malnutrition was respectively 9.2%and 6.2%.The incidence of nutritional risk and severe malnutrition in hospitalized stroke patients aged 60 years old and older was higher than that in stroke inpatients under the age of 60.Among the patients with nutritional risk,195 patients received nutritional support during hospitalization,and the application rate of nutritional support was 19.3%.CONCLUSION The incidence of nutritional risk in hospital⁃ized stroke patients is generally high,and the incidence of severe malnutrition is high in patients aged 60 years old and older.The low nutritional support rate in hospitalized stroke patients suggests that the nutritional status of stroke patients should be concerned and relevant clinical nutritional interventions should be actively conducted.