| 肖波 王培芹 王婷 耿伟 郭晓东.流程管理配合肠内营养对大肠癌手术患者的临床效果[J].,2014,14(21):4147-4149 |
| 流程管理配合肠内营养对大肠癌手术患者的临床效果 |
| Effects of the Process Management Combined with Enteral Nutrition for thePatients with Colorectal Cancer |
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| DOI： |
| 中文关键词: 流程管理 肠内营养 临床效果 满意度 |
| 英文关键词: Process management Enteral nutrition Clinical effects Satisfaction |
| 基金项目:国家自然科学基金青年科学基金项目(81301239) |
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| 中文摘要: |
| 目的：探讨流程管理的护理模式对大肠癌患者术后早期空肠营养的作用，为临床护理提供可借鉴的方法。方法：选择2010
年3 月-2013 年12 月在我院接受手术治疗的大肠癌患者93 例，随机分为研究组和对照组。其中，研究组51 例患者采取流程管理
的模式进行空肠营养护理，而对照组42例患者采用基础护理模式。观察并比较两组患者的临床效果及对护理服务的满意度。结
果：实施护理干预配合肠内营养支持治疗后，两组患者的营养状况与之前比较均获得明显改善(P<0.05)；研究组患者的平均住院
时间、肠道功能恢复时间、血淀粉酶及尿淀粉酶等各项指标恢复情况均显著优于对照组，差异具有统计学意义(P<0.05)。对照组患
者对护理服务的满意度为85.71%，研究组患者对护理服务的满意度为100.00%，两组比较差异显著具有统计学意义(P<0.05)。结
论：流程管理护理配合早期肠内营养能够改善患者术后的营养状况，提高机体免疫功能，而且有利于提高患者对护理服务的满意
度，值得推广。 |
| 英文摘要: |
| Objective:To discuss the effects of process management on the treatment of patients with colorectal cancer combined
with the enteral nutrition so as to provide a feasible method for clinical nursing.Methods:93 patients with colorectal cancer who were
accepted the operations in our hospital fromMarch 2010 to December 2013 were selected and randomly divided into the study group and
the control group. The patients in the study group were treated by EN combined with the process management nursing method, while the
patients in the control group were treated by the EN combined with the conventional nursing method. Then the clinical effects and
patients' satisfaction of nursing services were observed and compared between the two groups.Results:The nutrition situations of patients
in the two groups have improved obviously after the application of the enteral nutrition combined with the nursing methods when
comparing with before(P<0.05); The indicators of clinical effects such as the hospitalization, the time of intestinal recovery, the AMY and
the UAMY of patients in the study group were better than those of the patients in the control group with statistically significant
differences (P<0.05). The satisfaction of nursing service in the study group was 100% which was higher than that of the control group
with statistically significant differences (P<0.05).Conclusion:It is suggested that the application of process management combined with
the enteral nutrition should be well promoted to improve the postoperative rehabilitation and patients' satisfaction of nursing service. |
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