Effects of diet management based on intelligent food composition display and identification analysis technology in stroke patients
10.3760/cma.j.cn115682-20220107-00099
- VernacularTitle:基于智能食物成分展示和识别分析技术的膳食管理在脑卒中患者中的应用
- Author:
Xin LIN
1
;
Shihua CAO
;
Fei WANG
;
Yue LIU
;
Shengli WANG
Author Information
1. 蚌埠市第三人民医院全科医学科，蚌埠 233000
- Keywords:
Stroke;
Diet therapy;
Food composition analysis;
Diet structure
- From:
Chinese Journal of Modern Nursing
2022;28(20):2714-2720
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To explore the effect of diet management based on food composition display and identification analysis technology in improving the diet structure and knowledge of stable stroke patients.Methods:From January to September 2021, convenience sampling was used to select 110 patients with stable stroke in the Third the People's Hospital of Bengbu as the research object. According to the random number table method, every four patients were set as a group according to the order of admission. According to the size of random numbers generated in SPSS software, the patients were divided into the intervention group and the control group, with 55 cases in each group. The control group was given routine diet guidance, and the intervention group was given diet management based on intelligent food component display and identification analysis technology on the basis of the control group. The diet structure, body composition and diet knowledge of the two groups before and after the intervention were compared.Results:After the intervention, the body mass index and body fat percentage of the intervention group were lower than those of the control group, and the differences were statistically significant ( P<0.05) . The diet intake of energy, carbohydrates, protein, vitamin C, dietary fiber, calcium, iron, and potassium in the intervention group were higher than those in the control group, and the fat and cholesterol were less than those in the control group, and the differences were statistically significant ( P<0.05) . The proportion of adequate intake of fruits and vegetables in the intervention group were higher than those in the control group, and the differences were statistically significant ( P<0.05) . The diet knowledge of the patients in the intervention group was higher than that in the control group, and the difference was statistically significant ( P<0.05) . Conclusions:The application of food composition display and identification analysis technology in the nutrition intervention of stable stroke patients can change the diet structure, body composition and food nutrition knowledge of such patients, help patients with diet self-management, change the patient's health status and promote disease recovery.
