饮食教育预防骨科术后病人便秘的研究

目的 探讨饮食教育对骨科术后病人进食结构的影响,以及对预防便秘的作用.方法 将骨科手术的手术后病人随机分为试验组和对照组,试验组符合纳入标准48例,对照组49例.试验组于术后当日及术后第2天分2次接受专门的饮食教育,对照组接受常规指导.记录病人术后3 d内的进食种类、量及排便情况.结果 试验组术后2～3 d蔬菜进食率均明显高于对照组(X2=6.95;7.24;P均<0.05);试验组术后1～2 d主食进食量均明显高于对照组(t=2.077;3.084;P均<0.05);试验组术后2～3 d蔬菜进食量均明显高于对照组(t=2.205;2.341;P均<0.05);术后便秘症状评分,试验组为6.85±3.32,对照组为8.63±3.27(t=2.660,P<0.05),两组差异有显著性.结论 对病人进行饮食教育能够有效降低骨科术后病人便秘症状评分,即饮食教育能够降低术后便秘的发生;饮食结构不合理主要表现为术后3 d内主食类、蔬菜类的量不足.因此,进行饮食教育时应强调术后适宜的主食量和蔬菜量,特别应重视病人术后3 d内的进食情况.

The effect of diet education on preventing constipation among ortho-pedic inpatients

Objective To study the effect of diet education on preventing constipation among orthopedic inpafients, and the relationship between diet education and food - taking pattern of postoperative pa-tients. Methods 97 orthopedic inpafients who have been operated on spine were randomly divided into experimen-tal group (n =48) and control group (n = 49) . Patients in experimental group were given diet education at the operation day and second day after operation. Patients in control group were given routine intervention. The sorts and amounts of food taken in the three days after operation and defecation score were collected. Results The rate of vegetable taken by patients in the second and third day after operation in experimental group was higher than that in control group(X<'2> =6.95;7. 24;all P <0.05) ;The amount of staple food taken by patients at the first and sec-ond day after operation in experimental group was higher than that in control group (t= 2.077 ;3. 084;all P <0.05) ;The amount of vegetable taken by patients at the second and third day after operation in experimental group was higher than that in control group (t=0.025 ;2.341 ;all P<0.05 ). Defecation score of patients in experimental group (6.85±3.32) was lower than that of control group(8.63±3.27 ), (t=2.66 P<0.05 ). Conclusions Di-et education can prevent constipation of these patients after operation. The inadequate amount of staple food and vegetable were the main unreasonableness that exists among these patients. So the adequate amount of staple food and vegetable should be emphasized when diet education is given and we should take the condition of patients tak-ing food more serious in three days after operation.