摘要
目的 分析优质护理用于急诊急性食物中毒抢救中的价值。方法 2020年12月-2021年12月本院急诊科接诊急性食物中毒病人40名，随机均分2组。试验组采取优质护理，而对照组行常规护理。对比抢救时间等指标。结果 从抢救时间与住院时间上看，试验组分别是（28.75±1.26）min、（3.99±0.41）d，和对照组（39.92±2.58）min、（7.08±0.83）d相比更短（P＜0.05）。从并发症上看，试验组发生率0.0%，和对照组30.0%相比更低（P＜0.05）。从满意度上看，试验组100.0%，和对照组70.0%相比更高（P＜0.05）。结论 急诊急性食物中毒抢救用优质护理，效果更好，病人满意度更高，并发症发生率更低，住院时间更短。
关键词： 优质护理；住院时间；急性食物中毒；并发症
Abstract
Objective To analyze the value of high quality nursing in emergency rescue of acute food poisoning. Methods Twenty patients with acute food poisoning were treated in the emergency department of our hospital from December 2020 to December 2021, randomly divided into 2 groups. The experimental group took high quality nursing, while the control group received routine nursing. Comparison of rescue time and other indicators. Results Compared with the control group (39.92±2.58) min and (7.08±0.83) d, the rescue time and hospitalization time of the experimental group were (28.75±1.26) min and (3.99±0.41) d, respectively (P < 0.05). In terms of complications, the incidence of the experimental group was 0.0%, which was lower than that of the control group (30.0%) (P < 0.05). In terms of satisfaction, the experimental group was 100.0%, which was higher than the control group (70.0%) (P < 0.05). Conclusion High quality nursing for emergency acute food poisoning has better effect, higher patient satisfaction, lower complication rate and shorter hospitalization time.
Key words： Quality nursing; Length of hospital stay; Acute food poisoning; complications
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