摘要
目的 了解食管癌病人术前营养状况，分析相关因素，为改善病人术前营养状况提供依据。方法 采用人体测量、生化检查、微型营养评定（mini—nutritional assessment，MNA）以及主观全面评定法（subjective global assessment，SGA）对65例食管癌病人进行测评。结果 本组病人的营养不良检出率为4．6％～61．5％。部分病人存在营养过剩。营养不良程度与进食状况、梗阻程度有关。结论 应当采用综合性营养评价指标测评病人的营养状况，并结合进食状况、梗阻程度采取相应措施，改善病人的术前营养状况。
Objective To assess the nutritional status and analyze its influent factors for patients with esophageal carcinoma before operation, and to provide basis data for enhancing the nutritional status of patients with esophageal carcinoma. Methods Anthropometric methods, laboratory examination, mini-nutritional assessment （MNA） and subjective global assessment（SGA） were used to assess the nutritional status of 65 esophageal carcinoma patient. before operation. Results Malnutrition rate of these patients according to different nutrition indexes were from 4.6 % to 70.8%. It is 70.8% according to SGA and is 33.8% according to MNA. Some patients are over-nutrition. Malnutrition is related to the condition of taking food and the obstruction of esophageal. Conclusions All around nutrition indexes should be used to assess the nutritional status. Proper nutritional intervention should be given to esophageal carcinoma patients individually and enhance their nutritional status.
出处
《护士进修杂志》
北大核心
2006年第5期392-394,共3页
Journal of Nurses Training
关键词
食管癌
术前
营养评估
微型营养评定
主观全面评定法
Esophageal carcinoma Preoperative Nutritional assessment Mini-nutritional assessment Subjective full scale assessment
作者简介
路潜（1969-），女，江苏，硕士学位，副教授，主要研究方向：外科护理，临床营养，护理教育
