[1]李思宇,高慧,唐志红,等.基于NRS2002的新型冠状病毒肺炎病人营养风险状况及其相关因素分析[J].肠外与肠内营养杂志,2021,(01):41-43.[doi:DOI : 10.16151/j.1007-810x.2021.01.009]
　LI Si-yu,GAO Hui,TANG Zhi-hong,et al.Nutritional risk status and relevant factors of 115 patients with 2019 novel coronavirus pneumonia[J].PARENTERAL & ENTERAL NUTRITION,2021,(01):41-43.[doi:DOI : 10.16151/j.1007-810x.2021.01.009]
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基于NRS2002的新型冠状病毒肺炎病人营养风险状况及其相关因素分析
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《肠外与肠内营养》杂志[ISSN:1007-810X/CN:32-1477/R]

卷:
期数:
2021年01期
页码:
41-43
栏目:
论著
出版日期:
2021-01-10

文章信息/Info

Title:
Nutritional risk status and relevant factors of 115 patients with 2019 novel coronavirus pneumonia
作者:
李思宇; 高慧; 唐志红; 许静; 田永明
四川大学华西医院重症医学科/华西护理学院，四川成都 610041
Author(s):
LI Si-yu;  GAO Hui;  TANG Zhi-hong;  XU Jing;  TIAN Yong-ming
Intensive Care Unit of West China Hospital of Sichuan University/ Nursing Department of West China hospital, Chengdu 610041, Sichuan, China
关键词:
新型冠状病毒肺炎 ; 重症病人 ; 营养风险 ; 相关因素
Keywords:
COVID-19;  Critical patients;  Nutritional risk;  Relevant factors
分类号:
R459.3，R563.1
DOI:
DOI : 10.16151/j.1007-810x.2021.01.009
文献标志码:
A
摘要:
目的：了解新型冠状肺炎病人营养风险状况及相关因素，为新型冠状病毒肺炎病人的临床营养支持与治疗提供参考依据。 方法：采用 NRS 2002营养风险筛查量表对收入武汉大学人民医院东院区的 115名病人进行营养风险筛查,并分析年龄、合并症种类、新冠肺炎分型、BMI值与营养风险的相关性。 结果：115名病人中有40（34.8%）名病人存在营养风险，其中重型病人 70%存在营养风险，危重型病人 100%存在营养风险，Logistic回归分析显示，合并症种类及新冠肺炎临床分型为病人营养风险的危险因素，P < 0.05；年龄、BMI值与营养风险无关，P > 0.05。 结论：新型冠状肺炎病人普遍存在营养风险，其中重症及危重症病人发生营养风险比率很高，应给予及时有效的营养干预。
Abstract:
Objective: To understand the nutritional risk status and relevant factors in patients with COVID-19, so as to provide references for clinical nutritional treatment in patients with COVID-19. Methods: The nutritional risk screening 2002 (NRS 2002) was applied to screen risk factors for 115 patients enrolled in the East hospital of Wuhan University People's Hospital. The correlation of age, type of comorbidity, COVID-19 type, BMI values and nutritional risk was further analyzed. Results: Among the 115 patients, there were 40 patients (34.8%) with nutritional risk. For severe patients, the incidence of with nutritional risk was 70%, and for critically ill patients, it was 100%. Logistic regression analysis showed that the type of comorbidity and clinical classification of COVID-19 were risk factors for with nutritional risk (P < 0.05). Age, or BMI values were not associated with nutritional risk (P > 0.05). Conclusion: Patients with COVID-19 were generally with nutritional risk, and the incidence among severe and critically ill patients were rather. Timely and effective nutrition support should be provided.

参考文献/References:


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备注/Memo

备注/Memo:
作者简介 ：李思宇，护师，护理本科，主要从事重症营养、重症睡眠研究。E-mail：13337185080@163.com 通讯作者 ：田永明，E-mail：arrontian@163.com
更新日期/Last Update: 1900-01-01