糖尿病患者入院前饮食状况调查分析

目的通过调查糖尿病患者膳食状况，分析并评价其合理性，为今后的营养治疗和健康教育工作提供科学依据。方法将新入院的75例2型糖尿病患者按体质指数（BMI）分为正常体重组和超重肥胖组，对其入院之前3d的膳食状况进行调查，将其平均实际能量摄入量与平均标准供给量相比较；蛋白质、脂肪和碳水化合物平均实际供能比例及膳食纤维的平均实际摄入量与美国糖尿病协会（ADA）推荐的糖尿病膳食目标要求相比较；其他营养素的平均实际摄入量与中国居民膳食营养推荐摄入量（RNI）或适宜摄入量（AI）相比较。结果正常体重组（n=27）患者每天平均实际摄入能量（6079．5±735．7）kJ，低于其平均标准供给量（6751．2±712．4）kJ，差异具有统计学意义（t=2．61，P〈0．05）；超重肥胖组（n=48）患者每天平均实际摄入能量（6849．6±712．4）kJ，高于其平均标准供给量（6159．6±1211．1）kJ，差异有统计学意义（t=3．91，P〈0．05）。两组患者蛋白质的平均实际供能比例均明显高于目标要求（t值分别为13．23、21．13，均P〈0．05）；脂肪的平均实际供能比例均明显高于目标要求（t值分别为5．36、10．66，均P〈0．05）；而碳水化合物的平均实际供能比例明显低于目标要求（t值分别为6．94、15．76，均P〈0．05）；膳食纤维的平均实际摄入量也明显低于目标要求（t值分别为26．54、40．80，均P〈0.05）。以上差异均有统计学意义。结论被调查患者的糖尿病饮食控制知识匮乏，需要进一步加强健康教育，从而指导其平衡膳食，合理控制总能量，均衡摄入营养素。

Investigation and analysis of dietary status for diabetic patients before admission

Objective To provide scientific evidence for nutrition therapy and health education for patients with type 2 diabetes mellitus （T2DM）. Methods Based on body mass index （BMI） ,75 newly admitted T2DM patients were assigned to the normal body-weight group and the over-weight group. Three days before admission, their dietary status was investigated. The average energy intake was compared with the average standard supply. The energy from protein, fat or carbohydrate and the intake of fiber were compared with the recommendations from the American Diabetes Association （ADA）. The intake of other nutrient was compared with the recommended nutrient intakes （ RNI ） or adequate intakes （ AI ）. Results Compared with the standard supply, the average energy intake of the normal body-weight group was significantly decreased （t =2. 61 ,P 〈0. 05） ,however the average energy intake of the overweight group was significantly increased （t =3.91 ,P 〈 0. 05）. The percentage of energy from protein of the two groups was significantly higher than target levels （t values were 13.23,21.13 respectively; all P 〈0. 05） ; the percentage of energy from protein of the two groups was significantly higher than target levels （t values were 5.36, 10. 66 respectively ; all P 〈 0. 05 ） ; however, the percentage of energy from carbohydrate was lower in both groups （ t values were 6. 94,15.76 respectively ; all P 〈 0. 05 ） ; the average intake of fiber were also lower in both groups （ t values were 26. 54,40. 80 respectively ; all P 〈 0. 05 ）. Conclusion The participants showed insufficient knowledge on healthy diet. Health education could play a role in balanced diet and energy intake.