定量食物黏稠度对脑卒中吞咽障碍患者营养状态的影响(1)
【摘要】 目的：使用粘度计定量黏稠度配制脑卒中吞咽障碍患者食物，为吞咽障碍患者提供进食指导。方法：将106例脑卒中吞咽障碍患者分为试验组和对照组，对照组(n=50)采用传统的方法配制食物，试验组(n=56)采用粘度计定量配制食物的黏稠度。比较两组食物的实测黏稠度和进食后食物剩余体积，并行相关性分析，比较两组患者干预前后的营养状态指标。结果：对照组实测的食物黏稠度[核桃露状(102.8±13.9)s；奶昔状(285.3±22.2)s]高于试验组食物黏稠度[核桃露状(10.1±1.1)s；奶昔状(211.7±3.8)s]，差异均有统计学意义(P<0.05)。Pearson相关性分析显示黏稠度与剩余食物体积呈正相关，差异有统计学意义(r=0.97，P<0.01)。对照组入院10 d后血浆白蛋白(33.4±2.1)g及肌酐身高比例(0.67±0.07)低于入院时血浆白蛋白(34.9±1.7)g及肌酐身高比例(1.00±0.05)，差异均有统计学意义(P<0.05)。试验组患者入院时营养状态指标和入院后10 d相比差异无统计学意义(P>0.05)。结论：通过粘度计定量食物黏稠度可改进脑卒中吞咽障碍患者的进食管理，减少脑卒中吞咽障碍患者营养不良的发生。
【关键词】 脑卒中； 吞咽障碍； 凝固粉； 营养不良
中图分类号 R743.3 文献标识码 B 文章编号 1674-6805(2015)21-0093-03
【Abstract】 Objective：To provide dietary instructions of dysphasic stroke patients with monitoring fluid thickness.Method：106 dysphasic stroke patients were divided into the control group and the experimental group，the control group(50 patients) prepared food with traditional method，and the experimental group(56 patients) prepared food with viscometer monitoring the viscosity.The viscosity，the residual volume and the nutritional status were compared between the two groups，and the correlation was analyzed between the viscosity and the residual volume.Result：The control group food viscosity[walnut soup-like was (102.8±13.9)s；milkshake-like was (285.3±22.2)s] were higher than the experimental group[walnut soup-like was (10.1±1.1)s；milkshake-like was (211.7±3.8)s]，analysis of the data confirmed a significant correlation between the food viscosity and the residual volume(r=0.97，P<0.01).In the control group，plasma protein (33.4±2.1)g and creatinine height index(CHI) (0.67±0.07) of the day 10 days after admission were significantly lower than theses of the admission day [(34.9±1.7)g，(1.00±0.05)，respectively].In the experimental group，the nutritional status was no significant difference between the admission day and the day 10 days after admission.Conclusion：Monitoring food viscosity with viscometer can improve the dietary management and avoid the dystrophia of dysphasic stroke patients.
【Key words】 Stroke； Dysphasia； Food thickener； Dystrophia
First author’s address：The First People’s Hospital of Shaoguan，Shaoguan 512000，China
doi：10.14033/j.cnki.cfmr.2015.21.047
吞咽障碍是脑卒中患者常见的症状，急性期发病率为51%，吞咽障碍常导致误吸、脱水、营养不良，严重时可导致窒息等[1]。在临床护理中，常采用食物增稠剂，如凝固粉等，来改变流质食物的性状，从而减少误吸、加强补水和增加营养等[2-5]。在实际工作中，常主观的去判断用增稠剂调好的食物的黏稠度，而且常常会描述和记录成粥水状、核桃露状、奶昔状、果蓉状等，缺乏客观的指导数据，容易导致配制的食物黏稠度不准确，影响患者的进食和营养状态等。本研究采用粘度计测量食物的黏稠度，以达到更加精确的指导吞咽障碍患者的进食的目的，减少脱水和营养不良等。, 百拇医药(胡桂英等)
【关键词】 脑卒中； 吞咽障碍； 凝固粉； 营养不良
中图分类号 R743.3 文献标识码 B 文章编号 1674-6805(2015)21-0093-03
【Abstract】 Objective：To provide dietary instructions of dysphasic stroke patients with monitoring fluid thickness.Method：106 dysphasic stroke patients were divided into the control group and the experimental group，the control group(50 patients) prepared food with traditional method，and the experimental group(56 patients) prepared food with viscometer monitoring the viscosity.The viscosity，the residual volume and the nutritional status were compared between the two groups，and the correlation was analyzed between the viscosity and the residual volume.Result：The control group food viscosity[walnut soup-like was (102.8±13.9)s；milkshake-like was (285.3±22.2)s] were higher than the experimental group[walnut soup-like was (10.1±1.1)s；milkshake-like was (211.7±3.8)s]，analysis of the data confirmed a significant correlation between the food viscosity and the residual volume(r=0.97，P<0.01).In the control group，plasma protein (33.4±2.1)g and creatinine height index(CHI) (0.67±0.07) of the day 10 days after admission were significantly lower than theses of the admission day [(34.9±1.7)g，(1.00±0.05)，respectively].In the experimental group，the nutritional status was no significant difference between the admission day and the day 10 days after admission.Conclusion：Monitoring food viscosity with viscometer can improve the dietary management and avoid the dystrophia of dysphasic stroke patients.
【Key words】 Stroke； Dysphasia； Food thickener； Dystrophia
First author’s address：The First People’s Hospital of Shaoguan，Shaoguan 512000，China
doi：10.14033/j.cnki.cfmr.2015.21.047
吞咽障碍是脑卒中患者常见的症状，急性期发病率为51%，吞咽障碍常导致误吸、脱水、营养不良，严重时可导致窒息等[1]。在临床护理中，常采用食物增稠剂，如凝固粉等，来改变流质食物的性状，从而减少误吸、加强补水和增加营养等[2-5]。在实际工作中，常主观的去判断用增稠剂调好的食物的黏稠度，而且常常会描述和记录成粥水状、核桃露状、奶昔状、果蓉状等，缺乏客观的指导数据，容易导致配制的食物黏稠度不准确，影响患者的进食和营养状态等。本研究采用粘度计测量食物的黏稠度，以达到更加精确的指导吞咽障碍患者的进食的目的，减少脱水和营养不良等。, 百拇医药(胡桂英等)