Evaluation on the effects of multidisciplinary cooperative nutrition management model in acute stroke patients with dysphagia
10.3760/cma.j.cn115822-20201020-00229
- VernacularTitle:多学科协作营养管理模式在急性脑卒中伴吞咽障碍患者中的应用效果评价
- Author:
Yuhui LI
1
;
Jing ZHANG
;
Yingying WANG
;
Bianli WANG
;
Qianhao LIU
;
Yang ZHAO
;
Fang LI
;
Chengping LI
Author Information
1. 郑州大学第五附属医院神经内科，450052
- Keywords:
Multidisciplinary collaboration;
Nutrition management;
Acute stroke with dysphagia;
Application effect
- From:
Chinese Journal of Clinical Nutrition
2021;29(1):14-21
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the effects of multidisciplinary cooperative nutrition management model in acute stroke patients with dysphagia.Methods:From February 2019 to February 2020, 69 acute stroke patients with dysphagia were enrolled in this study. After exclusion of those unable to complete the trial, patients were randomized into control group ( n=30) and experimental group ( n=30). Patients in the control group were given routine nutrition management, while patients in the experimental group were treated under multidisciplinary cooperative nutrition management model. Nutritional indicators were compared between the two groups on Day 1, 7 and 14 after admission, including levels of albumin (ALB), pre-albumin (PALB), hemoglobin (HB), triceps skin-fold (TSF) thickness on the uninjured side, upper arm muscle circumference etc. Incidence of gastrointestinal complications and infectious complications was also recorded. Results:There was no difference between two groups in the levels of HB, TSF thickness and upper arm muscle circumference on the uninjured side (all P>0.05). However, the serum levels of ALB and PALB on Day 7 and 14 in the experimental group were higher than that in the control group(all P<0.05), The incidence of gastrointestinal complications ( P=0.015)and infectious complications ( P=0.016) in the experimental group was lower than that in the control group. Conclusion:Multidisciplinary collaborative nutrition management improved nutritional indicators, reduced the incidence of gastrointestinal complications and infectious complications in acute stroke patients with dysphagia, making multidisciplinary collaborative nutrition management model worthy of clinical promotion and application.
