Effect of low calorie enteral nutrition nursing program on nutritional status and functional rehabilitation ofpatients with severe cerebral infarction
低热量肠内营养护理方案对重症脑梗死患者营养状况和功能康复的影响

摘要

目的 探究重症脑梗死实施低热量肠内营养护理的影响。方法 文章研究人员选取时间2021年4月到2022年3月，共选取研究患者60人，均选自院内重症医学科，随机分成研究组（予肠内营养）、对照组（肠外营养），每组30人，比对综合效果。结果 干预前，两组营养指水平差距小较差，干预后，研究组血红蛋白、血清总蛋白以及前白蛋白指数均明显升高、胆固醇水平也趋于稳定，各项体格指标上臂肌围、肌层褶厚度也优于对照组，P＜0.05；营养方案干预后研究组脑梗死患者神经缺损程度明显缓解、自理能力显著提升，P＜0.05。结论 对重症脑梗死实施低热量肠内营养护理，可以明显改善患者营养状况，缓解脑神经缺损症状，提高其自理能力。

Abstract

Objective To explore the effect of low calorie enteral nutrition nursing on severe cerebral infarction.
Methods From April 2021 to March 2022, the researchers selected 60 patients from the hospital's Department of Critical Care Medicine, and randomly divided them into a study group (enteral nutrition) and a control group (parenteral nutrition), 30 in each group, to compare the comprehensive effects.
Results: Before the intervention, the difference between the two groups was small and poor. After the intervention, the hemoglobin, serum total protein and prealbumin index in the study group were significantly increased, the cholesterol level was also stable, and the physical indicators of upper arm muscle circumference and muscle layer fold thickness were also better than those in the control group, P<0.05; After the intervention of nutrition program, the degree of nerve defect of the patients with cerebral infarction in the study group was significantly relieved, and their self-care ability was significantly improved, P<0.05.
Conclusion   Low calorie enteral nutrition nursing for patients with severe cerebral infarction can significantly improve their nutritional status, alleviate the symptoms of cerebral nerve defect, and improve their self-care ability.