Effects of NNN-link nursing model combined with IDDSI graded diet management in patients with post-stroke dysphagia
10.3760/cma.j.cn115682-20240104-00081
- VernacularTitle:NNN-链接护理模式联合IDDSI分级膳食管理在脑卒中后吞咽障碍患者中的应用
- Author:
Danyuan HU
1
;
Wei ZHU
;
Ping SHANG
;
Chan LI
Author Information
1. 温州医科大学附属第二医院康复科，温州 325000
- Keywords:
Post-stroke dysphagia;
NNN-link nursing model;
International Dysphagia Diet Standardisation Initiative;
Diet therapy
- From:
Chinese Journal of Modern Nursing
2024;30(16):2201-2206
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To explore the effect of the NNN-link nursing model combined with International Dysphagia Diet Standardisation Initiative (IDDSI) graded diet management in patients with post-stroke dysphagia.Methods:From May 2021 to May 2023, convenience sampling was used to select 160 post-stroke dysphagia patients admitted to the Second Affiliated Hospital of Wenzhou Medical University. Study subjects were divided into a control group and an observation group using the computer random number table method, with 80 cases in each group. The control group received routine nursing in Department of Neurology, while the observation group was treated with NNN-link nursing model combined with IDDSI graded diet management on this basis. This study compared the Standardized Swallowing Assessment (SSA) and Functional Oral Intake Scale (FOIS) scores of two groups of patients who underwent intervention for 1 day, 7 days and 14 days, and compared the Mini-Nutritional Assessment (MNA), Swallowing Nursing Outcome Assessment, Swallowing-Quality of Life (SWAL-QOL) score, clinical efficacy, and incidence of stroke associated pneumonia (SAP) between two groups before and after intervention.Results:In the end, 79 cases in the observation group and 78 cases in the control group completed the study. After 7 days and 14 days of intervention, the SSA score of the observation group was less than that of the control group, the FOIS score was more than that of the control group, and the nursing compliance was higher than that of the control group, the MNA, nursing outcomes, and SWAL-QOL scores were more than those of the control group, and the total effective rate was higher than that of the control group, the incidence of SAP was lower than that of the control group, and the above differences were statistically significant ( P<0.05) . Conclusions:The combination of NNN-link nursing model and IDDSI graded diet management can improve the swallowing function of post-stroke dysphagia patients, increase clinical efficacy and quality of life, and reduce the incidence of SAP.
