摘要
【摘 要】目的：探究及分析低热量肠内营养护理对重症高血压脑出血术后患者并发症率的作用。方法：选取我院神经外科 2016年 01月至 2019年 03月期间收治的拟行的重症高血压脑出血患者 42例，设置为观察组，予术后实行低热量肠内营养护理。另外随机选取 42例以往同在我院神经外科行高血压脑出血手术，术后行常规护理的患者，设置为对照组。比较两组患者术后并发症发生情况。结果：经 2周护理干预后，观察组各营养指标均较对照组提高显著，整体营养恢复状况较好，两组比较差异有统计学意义（ P<0.05） ;观察组术后各项并发症发生率低于对照组，两组比较差异有统计学意义（ P<0.05）。结论：对重症高血压脑出血术后患者应用低热量肠内营养护理，有利于降低术后并发症发生率。
【关键词】重症高血压脑出血 ;低热量肠内营养护理 ;术后并发症
[Abstract] Objective: To explore and analyze the effect of low calorie enteral nutrition nursing on postoperative complications of severe hypertensive cerebral hemorrhage. Methods: 42 patients with severe hypertensive intracerebral hemorrhage who were admitted in neurosurgery department of our hospital from January 2016 to March 2019 were selected as the observation group to receive low calorie enteral nutrition nursing after operation. In addition, 42 patients were randomly selected as the control group. The postoperative complications of the two groups were compared. Results: after 2 weeks of nursing intervention, the nutritional indicators of the observation group were significantly higher than that of the control group, and the overall nutritional recovery was better, the difference between the two groups was statistically significant (P < 0.05); the incidence of postoperative complications in the observation group was lower than that of the control group, and the difference between the two groups was statistically significant (P < 0.05). Conclusion: the application of low heat quantity enteral nutrition nursing to the patients with severe hypertensive intracerebral hemorrhage is beneficial to reduce the incidence of postoperative complications.
出版日期
2020年04月20日（中国期刊网平台首次上网日期，不代表论文的发表时间）
