[1]蒋成芳,沈丽娜,席淑新,等.多学科营养管理对头颈癌住院手术病人营养状况的影响研究[J].肠外与肠内营养杂志,2020,(04):230-234.[doi:DOI : 10.16151/j.1007-810x.2020.04.009]
 JIANG Cheng-fang,SHEN Li-na,XI Shu-xin,et al.Effect of multidisciplinary nutrition management team on nutritional status of head and neck cancer inpatients undergoing surgery[J].PARENTERAL & ENTERAL NUTRITION,2020,(04):230-234.[doi:DOI : 10.16151/j.1007-810x.2020.04.009]
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多学科营养管理对头颈癌住院手术病人营养状况的影响研究
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《肠外与肠内营养》杂志[ISSN:1007-810X/CN:32-1477/R]

卷:
期数:
2020年04期
页码:
230-234
栏目:
论著
出版日期:
2020-07-10

文章信息/Info

Title:
Effect of multidisciplinary nutrition management team on nutritional status of head and neck cancer inpatients undergoing surgery
作者:
蒋成芳沈丽娜席淑新黄皛梦
复旦大学附属眼耳鼻喉科医院,上海 200030
Author(s):
JIANG Cheng-fang SHEN Li-na XI Shu-xin HUANG Xiao-meng
ENT Department, Eye&ENT hospital of Fudan Uiversity, Shanghai 200030, China
关键词:
头颈癌 手术 多学科团队 营养管理
Keywords:
Head and neck Cancer Surgery Multidisciplinary team Nutrition management
分类号:
R459.3,R739.91
DOI:
DOI : 10.16151/j.1007-810x.2020.04.009
文献标志码:
A
摘要:
目的:探讨多学科营养管理团队在头颈癌住院手术病人的应用效果。 方法:238例头颈癌病人按住院时间分为对照组 125例和观察组 113例。对照组进行常规营养指导,观察组在住院期间多学科营养管理团队对其进行营养管理及干预。术后每周使用人体成分分析仪对病人进行营养指标监测。比较两组病人在术后 1周、术后 2周营养指标的变化。 结果:通过实施多学科营养管理团队,观察者组病人术后 1周的体质量、去脂体质量、骨骼肌含量和蛋白质含量变化均较对照组有明显改善(P < 0.05);术后 2周的体质量、去脂体质量和蛋白质含量变化均较对照组有明显改善(P < 0.05)。 结论:实施多学科营养管理团队能有效改善头颈癌手术病人住院期间的营养状态。
Abstract:
Objective: To investigate the effect of multidisciplinary nutrition management on head and neck cancer patients who received operation. Methods: Totally 238 head and neck cancer surgical patients were recruited, and assigned to receive either routine nutritional guidance (the control group, n = 125) or nutrition management and intervention by the multidisciplinary nutrition management (the intervention group, n = 113). Nutritional indexes of patients with human component analyzer were monitored every week after surgery. The changes of the two groups at 1 week and 2 weeks after the operation were compared. Results: By implementing a multidisciplinary nutrition management team, the changes in body weight, fat-free body weight, skeletal muscle content and protein content of the intervention group at 1 week after the operation were significantly improved compared with the control group (P < 0.05); 2 weeks after the operation, the changes in body weight, fat removal weight and protein content of the intervention group were significantly improved compared with the control group (P < 0.05). Conclusion: The implementation of a multidisciplinary nutrition management team can effectively improve the nutritional status of patients undergoing head and neck cancer surgery during hospitalization.

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备注/Memo

备注/Memo:
基金项目 :上海市护理学会级面上项目(2018MS-B19);复旦大学护理学院复星基金重点项目(FNF201702) 作者简介 :蒋成芳,主管护师,护理硕士研究生,从事耳鼻喉科护理及研究。E-mail:cfjiang0929@163.com 通讯作者 :沈丽娜,E-mail:poptoto@sina.com
更新日期/Last Update: 1900-01-01