Abstract:

Objective　To explore the application of diet diary nutrition management in the perioperative period of spinal tuberculosis patients. Methods　Ninety-nine spinal tuberculosis patients in orthopedics department of Guangzhou Chest Hospital from August 2021 to June 2022 were selected in the current study, who were treated with standard anti-tuberculosis drugs. A total of 48 patients with spinal tuberculosis admitted from August to December 2021 were included as a control group; 51 patients with spinal tuberculosis admitted from January to June 2022 were included as an observation group. In the observation group, there were 40 males and 11 females, aged (57.94±20.98) years, with a course of disease of (8.84±3.54) months. In the control group, there were 35 males and 13 females, aged (53.00±20.07) years, with a course of disease of (8.77±3.78) months. The control group was given perioperative routine nutrition care, and the observation group was given diet diary nutrition management on the basis of routine care: empowering education was given to patients, including explaining the importance of nutrition management, conducting nutritional risk assessment, formulating nutrition plans, conducting nutrition intervention, and nutrition education. The Nutritional Risk Screening 2002 (NRS2002) score and levels of total protein (TP), serum albumin (ALB), transferrin (TRF), and prealbumin (PAB) were observed within 24 h after admission and 2 weeks after surgery in both groups. χ² test and independent sample t test were used. Results　Two weeks after surgery, 33.33% (17/51) of the patients in the observation group had a nutritional risk score <3, which was significantly higher than 12.50% (6/48) in the control group, χ² test showed that there was a statistically significant difference (P<0.05). Two weeks after surgery, the levels of ALB and TRF in the control group decreased, but the level of PAB increased, and the levels of ALB, TRF, and PAB in the observation group increased; there were statistically significant differences between the two groups (all P<0.05). Conclusion　Diet diary nutritional management can reduce the nutritional risk and improve the nutritional status in patients with spinal tuberculosis.

Key words:

Spinal tuberculosis, Perioperative period, Diet diary, Nutrition management

摘要：

目的　探索饮食日记营养管理在脊柱结核围手术期患者中的应用。方法　选取2021年8月至2022年6月于广州市胸科医院骨结核外科的99例脊柱结核患者作为研究对象，患者规范抗结核药物治疗，其中2021年8月至12月收治的48例脊柱结核患者作为对照组；2022年1月至6月收治的51例脊柱结核患者作为观察组。观察组男40例，女11例，年龄（57.94±20.98）岁，病程（8.84±3.54）个月；对照组男35例，女13例，年龄（53.00±20.07）岁，病程（8.77±3.78）个月。对照组实施常规围手术期营养护理，观察组在常规护理的基础上实施饮食日记营养管理：对患者进行赋能教育，包括讲解营养管理重要性、进行营养风险评估、制定营养计划、进行营养干预、营养教育等。观察两组患者入院后24 h内及术后2周的营养风险筛查2002（Nutritional Risk Screening 2002，NRS2002）评分及总蛋白（total protein，TP）、血清白蛋白（albumin，ALB）、转铁蛋白（transferrin，TRF）、前白蛋白（prealbumin，PAB）水平。采用χ²检验、独立样本t检验。结果　术后2周，观察组有33.33%（17/51）的患者营养风险评分<3分，明显高于对照组的12.50%（6/48），χ²检验显示差异有统计学意义（P<0.05）。术后2周，对照组ALB、TRF有下降，PAB有上升，观察组ALB、TRF、PAB均有上升，两组对比差异均有统计学意义（均P<0.05）。结论　饮食日记营养管理降低了脊柱结核患者的营养风险并改善了其营养状况。

关键词:

脊柱结核, 围手术期, 饮食日记, 营养管理