Effect of food improvement on the retention time of nasogastric tube in stroke patients with dysphagia
10.3760/cma.j.issn.1672-7088.2018.10.005
- VernacularTitle:食物改进对脑卒中吞咽困难患者鼻胃管留置时间的影响
- Author:
Qian SUN
1
;
Yin SU
;
Yaxuan XIANG
;
Xiaoli JIA
;
Jie LIU
;
Xuelian HE
;
Hexin ZHAO
Author Information
1. 北京医院国家老年医学中心神经内科
- Keywords:
Stroke;
Deglutition disorders;
Food improvement;
Retention time of nasogastric tube
- From:
Chinese Journal of Practical Nursing
2018;34(10):742-745
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore the effect of food improvement on the retention time of nasogastric tube in stroke patients with dysphagia. Methods Sixty cases were assigned to the control group(30 cases) and the experimental group(30 cases) by random digits table method, the control group received routine nasogastric feeding, and the experimental group were given texture modified foods and thickened liquid to try to help them eating through the mouth. The feeding tube was pull out when the person in experimental group was capable of taking texture modified foods and thickened liquid without difficulty,while the tube was pull out when the person in control group was able to eat regular food and drink regular fluids. The retention time of nasogastric tube of two groups was compared. Results The retention time of nasogastric tube was(6.13±2.96)d in the experimental group and(18.93±7.58)d in the control group, there was significant difference (t =-8.162, P<0.01). Conclusions Food improvement can effectively shortenthe retention time of nasogastric tube in stroke patients with dysphagia.
