【摘要】 目的:探讨一种适合临床应用的营养管理方法,降低神经外科重症患者营养不良的发生率。方法:采用随机分组法将120例神经外科重症患者分为实验组(60例)及对照组(60例),实验组采用经培训的营养护士对患者进行营养管理,对照组采用传统的营养管理方法,由医师、护士对患者进行营养管理。观察两组患者家属营养知识掌握、患者营养方案落实、患者营养指标及并发症发生情况。结果:采用营养护士对患者进行营养管理,能提高家属对相关营养知识的认知,保证患者营养方案的落实,充分发挥营养师、医护人员、家属的作用,降低患者营养不良的发生率。结论:营养护士对患者进行营养管理优于传统的营养管理方法。更多还原

【Abstract】 Objective: To look for a kind of suitable clinical nutrition management method which can reduce severe malnutrition rate of patients in nerve surgery. Methods:120 cases of severe nerve surgery patients were randomly divided into experimental group (60 cases) and control group (60 cases), the nutrition management of experimental group was carried out by the nutritional training nurses,the nutrition management of control group was carried out by traditional methods, doctors,nurses supervised the nutrition management,then observed the nutritional knowledges of the families,the implementation of nutrition programmes,nutrition indicators and the occurrence of complications. Results: The nutrition management carried out by nutrition nurses can improve family’s relevant nutrition knowledges ,ensure the implementation of nutrition programmes,fully exert the role of nutritionists,families and medical staff , reduce the incidence of malnutrition. Conclusion:The nutrition management by nutritional nurses is better than the traditional method.更多还原