摘要
目的 实施胃癌术后患者的饮食护理方案，并对应用效果展开评价。方法 纳入2021年1月到2022年1月胃癌术后患者78例研究。39例入组参照组，由科室临床护理人员进行常规护理；39例入组饮食护理组，由科室临床护理人员实施饮食护理方案。研究血清白蛋白浓度、排气时间、恢复进食时间、生活质量测定简表（WHOQOL-BREF）评分。结果 护理后，饮食护理组的血清白蛋白浓度（38.33±2.22）g/L，同参照组（27.76±1.23）g/L对比而言更高（p<0.05）；护理后，饮食护理组的排气时间（2.15±0.14）d、恢复进食时间（3.64±0.11）d，同参照组的（3.51±0.52）d、（4.88±0.24）d对比而言更短（p<0.05）；护理后，饮食护理组的生理评分（21.11±3.28）分、心理评分（22.59±3.14）分、社会关系评分（20.18±3.02）分、环境评分（20.48±2.19）分，同参照组的（17.89±2.37）分、（18.39±2.11）分、（17.33±2.15）分、（18.03±2.01）分比较均更高（p＜0.05）。结论 将饮食护理方案用于胃癌术后患者，对于改善护理质量，改善血清白蛋白指标水平，缩短排气时间、进食时间，改善患者生活质量而言，可发挥更显著的护理价值。
关键词： 饮食护理；胃癌；神经功能；生活质量
Abstract
Objective To implement the diet nursing program for postoperative patients with gastric cancer, and evaluate the application effect. Methods 78 patients with gastric cancer after surgery from January 2021 to January 2022 were enrolled. 39 cases were enrolled into the reference group, and routine nursing was carried out by clinical nursing staff of the department. 39 cases were enrolled into the diet nursing group, and the diet nursing pro- gram was carried out by clinical nurses in the department. The serum albumin concentration, exhaust time, resume feeding time and quality of life (WHOQOL-BREF) score were studied. Results After nursing, the serum albumin concentration of diet nursing group (38.33±2.22) g/L was higher than that of reference group (27.76±1.23) g/L (P <0.05); After nursing, the exhaust time (2.15±0.14) d and recovery time (3.64±0.11) d in dietary nursing group were shorter than that in reference group (3.51±0.52) d and (4.88±0.24) d (P <0.05); After nursing, the physiological score (21.11±3.28), psychological score (22.59±3.14), social relationship score (20.18±3.02), environmental score (20.48±2.19) of the diet nursing group, Compared with the control group, the score of (17.89±2.37), (18.39±2.11), (17.33±2.15), (18.03±2.01) were higher (P<0.05). Conclusion Dietary nursing program for postoperative patients with gastric cancer can play a more significant nursing value in improving nursing quality, serum albumin index level, reducing exhaust time, eating time and improving the quality of life of patients.
Key words： Diet nursing; Gastric cancer; Neurological function; Quality of life
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