健康教育对血液透析患者疾病认知水平及营养状况的影响

目的探讨健康教育对血液透析患者疾病认知水平及营养状况的影响。方法按照随机数字法将180例血液透析患者随机分为干预组和对照组,每组90例,对照组给予常规治疗,干预组在对照组基础上实施健康教育,干预6个月后对患者进行疾病认知水平和营养状况的效果评价。结果干预前,2组患者疾病相关知识的知晓情况、营养评价指标差异均无统计学意义（P〉0.05）。干预后,干预组患者对血液透析注意事项（81.1%）、并发症预防（78.8%）、合理用药（83.3%）、营养饮食（82.2%）、内瘘的防护（77.8%）、健康心理的重要性（87.8%）、定期复检的重要性（86.7%）等知识知晓率均高于对照组和自身干预前（P〈0.01）。干预组患者的SGA评分（23.08±1.24）,人体测量学指标BMI（21.49±1.35）、TSF（13.73±1.72）、AC（24.46±1.19）,AMC（23.42±1.64）,血液生化指标TP（57.97±3.47）、AIB（38.75±2.86）、HB（97.49±3.65）等指标均高于自身干预前及对照组（P〈0.01）。结论健康教育能有效提高血液透析患者的疾病认知水平、改善患者的营养状况。

Effect of health education on cognition of disease and nutritional status among patients with hemodialysis

Objective To explore the effect of health education on cognition level of disease and nutritional status among patients with hemodialysis. Methods According to random numbers method,180 patients were randomly divided into observation group and control group,90 patients in each group. The control group was given conventional treatment,while the observation group received health education based on conventional treatment. All patients were followed up for a period of6 months and then conducted effect evaluation of cognition level of disease and nutritional status. Results There was no difference on cognition level of disease and nutritional status between two groups before intervention（ P〈0. 05）. After intervention,the observation group had a higher cognition level than that of control group（ P〈0. 01）,such as cautions of hemodialysis（ 81. 1%）,complication prevention（ 78. 8%）,rational drug use（ 83. 3%）,nutritional diet（ 82. 2%）,the protection of internal fistula（ 77. 8%）,the importance of healthy psychology（ 87. 8%） and the importance of regular inspection（ 86. 7%）. The SGA score（ 23. 08 ± 1. 24）,BMI（ 21. 49 ± 1. 35）,TSF（ 13. 73 ± 1. 72）,AC（ 24. 46 ±1. 19）,AMC（ 23. 42 ± 1. 64）,TP（ 57. 97 ± 3. 47）,AIB（ 38. 75 ± 2. 86）,HB（ 97. 49 ± 3. 65） were significantly higher in observation group than that in control group（ P〈0. 01）. Conclusion Health education can improve the patient＇s disease cognition level and nutritional status.