护士主导的强化营养干预对住院阿尔茨海默病患者营养风险、营养不良和生活质量的影响:一项随机对照研究

Q4 Nursing

中华临床营养杂志 Pub Date : 2018-08-30 DOI:10.3760/CMA.J.ISSN.1674-635X.2018.04.001

Xiaoxuan Liu, Hongdi Du, Huo Xiaopeng, Hong Jiang

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引用次数: 1

摘要

目的探讨护士主导的强化营养干预对阿尔茨海默病(AD)住院患者营养风险、营养不良及生活质量的影响。方法选取符合方案标准的住院AD患者170例，随机分为研究组(n=86)和对照组(n=84)。两组患者分别接受护士主导的强化营养干预和常规营养管理，为期6周。采用营养风险筛查2002 (NRS 2002)和阿尔茨海默病生活质量量表对营养干预前后的营养风险、营养不足和生活质量进行测量。结果两组患者的基线数据无显著差异。2002年国家标准的适宜率为100%。干预6周后，研究组营养风险患病率(41.9% vs. 70.9%， P<0.001)和营养不良患病率(17.4% vs. 30.2%， P=0.049)显著降低。研究组营养风险发生率明显低于对照组(41.9% vs. 64.3%， P=0.003)。实验组患者干预后生活质量评分显著升高(34.12±5.91比31.56±6.80,P=0.028)，显著高于对照组(34.12±5.91比31.63±6.22,P=0.030)。结论护士主导的强化营养干预有助于改善住院AD患者的营养状况和生活质量。关键词:阿尔茨海默病;住院病人;护士主导的强化营养干预;营养风险;生活质量

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Effect of nurse-led intensive nutritional intervention on nutritional risk, undernutrition and quality of life in hospitalized patients with Alzheimer disease: A randomized controlled study

Objective To explore the effect of nurse-led intensive nutritional intervention on nutritional risk, undernutrition and quality of life in hospitalized Alzheimer disease (AD) patients. Methods A total of 170 hospitalized AD patients who met the criteria of the protocol were enrolled and divided randomly into two groups as study group (n=86) and control group (n=84). The two groups received nurse-led intensive nutritional intervention and routine nutritional management respectively for six weeks. Nutritional risk, undernutrition and quality of life were measured by nutritional risk screening 2002 (NRS 2002) and quality of life-Alzheimer disease scale before and after the nutritional intervention. Results There was no significant difference in baseline data between the two groups. The suitable rate of NRS 2002 was 100%. After a 6-week intervention, the prevalence of nutritional risk (41.9% vs. 70.9%, P<0.001) and undernutrition (17.4% vs. 30.2%, P=0.049) decreased significantly in study group. The prevalence of nutritional risk was significantly lower in study group than in control group (41.9% vs. 64.3%, P=0.003). The score of quality of life in study group significantly increased (34.12±5.91 vs. 31.56±6.80, P=0.028) after the intervention, and was significantly higher than that of the control group (34.12±5.91 vs. 31.63±6.22, P=0.030). Conclusion The application of nurse-led intensive nutritional intervention can help to improve the nutritional status and quality of life in hospitalized AD patients. Key words: Alzheimer disease; Inpatients; Nurse-led intensive nutritional intervention; Nutritional risk; Quality of life

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来源期刊

中华临床营养杂志 Nursing-Nutrition and Dietetics

CiteScore

0.20

自引率

0.00%

发文量

2282

期刊介绍： The Chinese Journal of Clinical Nutrition was founded in 1993. It is the first professional academic journal (bimonthly) in my country co-sponsored by the Chinese Medical Association and the Chinese Academy of Medical Sciences to disseminate information on clinical nutrition support, nutrient metabolism, the impact of nutrition support on outcomes and "cost-effectiveness", as well as translational medicine and nutrition research. It is also a professional journal of the Chinese Medical Association's Parenteral and Enteral Nutrition Branch. The purpose of the Chinese Journal of Clinical Nutrition is to promote the rapid dissemination of knowledge on nutrient metabolism and the rational application of parenteral and enteral nutrition, focusing on the combination of multidisciplinary and multi-regional field investigations and clinical research. It mainly reports on nutritional risk screening related to the indications of parenteral and enteral nutrition support, "cost-effectiveness" research on nutritional drugs, consensus on clinical nutrition, guidelines, expert reviews, randomized controlled studies, cohort studies, glycoprotein and other nutrient metabolism research, systematic evaluation of clinical research, evidence-based case reports, special reviews, case reports and clinical experience exchanges, etc., and has a special column on new technologies related to the field of clinical nutrition and their clinical applications.