【摘要】 目的探讨量化食物稠度的吞糊试验进食预防脑卒中吞咽障碍患者误吸的效果。方法选择2016年6月-2018年1月本院收治的132例脑卒中吞咽障碍患者,采用随机数字表法将其分为研究组和对照组,每组各66例。对照组采用常规饮食护理,研究组采用量化食物稠度的吞糊试验制订患者的进食方案进食。比较两组患者误吸发生情况。结果研究组患者误吸发生率低于对照组,两组比较,差异具有统计学意义(P<0.05)。结论量化食物稠度的吞糊试验制订患者的进食方案进食可有效预防脑卒中吞咽障碍患者误吸的发生。更多还原

【Abstract】 Objective To study the effect of taste test with quantitative food consistency on the prevention of stroke-associated pneumonia in patients with dysphagia. Methods A total of 132 stroke patients in the neurology department of our hospital were randomly divided into two groups equally. The control group was treated with routine dietary care and the research group was managed with the dietary care according to paste test by quantitative food consistency. The two groups were compared in terms of incidence of aspiration. Result The incidence of aspiration in the research group was significantly lower than that of the control group( P <0.05).Conclusion The dietary plan based on the paste test with quantitative food consistency can effectively prevent aspiration of stroke patients with dysphagia.更多还原