The application of processized nutrition treatment strategy in critically ill patients
10.3969/j.issn.1008-9691.2017.06.016
- VernacularTitle:流程化营养治疗策略在急危重症患者中的应用
- Author:
Tao HE
1
;
Lu BAI
;
Wei CHEN
;
Lei LU
;
Qun ZHAO
;
Shaoyi XU
Author Information
1. 嘉兴市第二医院重症医学科
- Keywords:
Processize;
Nutrition treatment;
Emergency and critical illness;
Early enteral nutrition
- From:
Chinese Journal of Integrated Traditional and Western Medicine in Intensive and Critical Care
2017;24(6):629-632
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore the effect of processized nutrition treatment strategy on the clinical efficacy of critically ill patients.Methods A prospective study was conducted, and 195 patients admitted to Department of Intensive Care Unit of Jiaxing Second Hospital from July 2016 to February 2017 were enrolled. From July to September 2016, 94 cases were assigned in the control group, and they were given the routine nutritional treatment program. From October to November 2016, the training of processized nutrition treatment strategy was carried out and improved according to plan-do-check-act (PDCA) cycle management plan, From December 2016 to February 2017, 101 cases were assigned in the observation group and treated by the doctor and nurse processized nutrition treatment strategy. The differences of early enteral nutrition (EEN) ratio, the time reaching standard of enteral nutrition (EN) in two group were compared, the incidence of complications related to EN, mechanical ventilation time, ICU hospitalization time, ICU expense and mortality were observed between the two groups.Results Compared with the control group, the ratio of EEN was significantly increasedin the observation group [90.1% (91/101) vs. 47.9% (45/94)], the time reaching standard of EN shortened (days: 5.18±1.43 vs. 6.47±1.95), the incidences of gastrointestinal tract related complications [0.77% (9/1173) vs. 1.67% (22/1319)] and ventilator associated pneumonia [VAP: 4.90‰(4/816) vs. 15.32‰(16/1044)] were obviously decreased, ICU hospitalization time (days:11.61±5.93 vs. 14.03±8.27), mechanical ventilation time (days: 8.08±6.16 vs. 11.11±7.87), the mortality [23.76% (24/101) vs. 31.91% (30/94)] were significantly reduced in the observation group (allP < 0.05), but the ICU hospitalization expenses had no significant difference in observation group and control group (millions: 7.26±7.23 vs. 7.07±4.60,P > 0.05).Conclusions The processized nutrition treatment strategy can improve the EEN implementation rate of critically ill patients, help to establish EN as early as possible, reduce the incidence of gastrointestinal and pulmonary infections and other complications.
