摘要
目的 本文对护士为主导的多学科团队协作营养管理模式在神经外科重症患者中的应用作进一步探析。方法 回顾性分析2021年1月-2021年10月期间在本院就诊治疗的神经外科重症患者为研究对象，共计30例，按组间基本资料匹配原则平均分为对照组和观察组（每组各15例）。结果 统计研究表明，采用护士为主导的多学科团队协作营养管理模式的观察组患者营养风险筛查率较对照组更高，数据对比差异有统计学意义（P<0.05）；观察组患者肠内营养实施时间较对照组更低，数据对比差异有统计学意义（P<0.05）；观察组患者早期肠内营养实施率较对照组更高，数据对比差异有统计学意义（P<0.05）；观察组患者各项营养指标水平均高于对照组，数据对比差异有统计学意义（P<0.05）；观察组患者并发症发生率更低，患者家属满意度更高，数据对比差异有统计学意义（P<0.05）；说明存在对比意义。结论 分析表明，护士为主导的多学科团队协作营养管理模式对神经外科重症患者的营养状态有显著改善作用，有效降低并发症发生率，提高患者满意度，临床效果显著，应用价值良好，对此方案建议大力推广应用。
关键词： 神经外科重症；多学科团队；营养管理
Abstract
Objective: This article further explores the application of the nurse-led multidisciplinary team collaborative nutrition management model in neurosurgery critically ill patients. Methods: A total of 30 critically ill neurosurgery patients who were treated in our hospital from January 2021 to October 2021 were retrospectively analyzed, and they were equally divided into the control group and the observation group (each group) according to the matching principle of basic data between groups. 15 cases in each group). Results: Statistical research showed that the nutritional risk screening rate of patients in the observation group who adopted the nurse-led multidisciplinary team nutrition management model was higher than that in the control group, and the difference was statistically significant (P<0.05). The implementation time of internal nutrition was shorter than that of the control group, and the data comparison was statistically significant (P<0.05). The early enteral nutrition implementation rate of the observation group was higher than that of the control group, and the data comparison was statistically significant (P<0.05); The levels of various nutritional indicators in the observation group were higher than those in the control group, and the difference in data was statistically significant (P<0.05). Academic significance (P<0.05); indicating that there is a comparative significance. Conclusion : The analysis shows that the nurse-led multidisciplinary team collaborative nutrition management model can significantly improve the nutritional status of critically ill neurosurgery patients, effectively reduce the incidence of complications, and improve patient satisfaction. The clinical effect is significant, and the application value is good. This program recommends vigorously promoting the application.
Key words： Neurosurgery Critical Care; Multidisciplinary Team; Nutrition Management
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