营养干预在脑卒中病人中的应用

目的:探讨营养干预对脑卒中病人的影响。方法:选择在我院就诊的急性脑卒中病人120例作为研究对象,随机将其分为观察组和对照组各60例,对照组采用常规饮食指导,观察组采用NRS 2002量表进行营养风险评估,针对性实施营养干预,观察两组病人甘油三酯、胆固醇、总蛋白以及白蛋白含量、体质指数、腰围、腹部皮褶厚度情况。结果:观察组甘油三酯、胆固醇、腹部皮褶厚度、腰围、体质指数低于对照组(P<0.05),总蛋白、白蛋白高于对照组(P<0.05)。结论:营养干预可有效改善病人体质、营养状况、高脂血症及肥胖,对于脑卒中的治疗具有积极意义。

Application of nurition intervention for cerebral apoplexy patients.

Objective ： To investigate effect of the nutrition intervention on the patient with cerebral apoplexy. Methods ： In our hospital, 120 cases of acute cerebral apoplexy patients as research subjects, randomly divided into the observation group and the control group with 60 cases in each group, the control group using conventional diet guidance,the observation group was treated with NRS 2002 scale was used for assessment of nutritional risk, targeted imple- mentation of nutrition intervention, observed two groups of patients of triglycerides,cholesterol,total protein and albumin levels, body mass index, waist circ- umference, abdominal skinfold thickness. Results ： In the observation group, triglyceride, holesterol, abdominal skinfold thickness, waist circumference, body mass index lower than that of control group （ P 〈 0.05 ） ,total protein, albumin was higher than that of control group （ P 〈 0.05 ）. Conclusion ：The nutrition intervention can effectively improve the patientg health, nutritional status, hyperlipemia and obesity,for stroke treatment has a positive ignificance.