目的 研究术后个体化饮食指导对下肢手术患者康复质量及QOL评分的影响.方法 选取2015年5月至2016年5月于本院接受人工髋关节置换术治疗的患者84例,根据随机数字表法分成观察组和对照组,每组42例.对照组患者予以常规护理,观察组患者则行术后个体化饮食指导.分别对比两组患者指导前后髋关节功能、日常生活活动能力、心理状态、术后并发症发生情况以及QOL评分情况.结果 术后个体化饮食指导后观察组患者的Barthel指数及Harris评分分别为(84.7±8.0)分、(81.5±10.3)分,均显著高于对照组的(73.4±8.2)分、(72.6±8.9)分,差异均有统计学意义(均P<0.05).饮食指导后观察组患者的SAS、SDS评分分别为(29.8±3.1)分、(22.1±1.8)分,均显著低于对照组的(38.2±4.5)分、(31.5±2.4)分,差异均有统计学意义(均P<0.05).观察组并发症发生率为9.52%(4/42),显著低于对照组的30.95%(13/42),差异有统计学意义(P<0.05).营养护理后观察组与对照组患者QOL评分分别为(50.3±5.4)分、(30.7±5.0)分,均显著高于个体化饮食指导前,而观察组又显著高于对照组,差异均有统计学意义(均P<0.05).结论 术后个体化饮食指导可有效提高下肢手术患者的康复质量,缓解心理负性情绪,降低并发症发生率以及生活质量.%Objective To study the effect of individualized diet guidance on the quality of rehabilitation and quality of life scale in patients with lower extremity surgery. Methods 84 cases were selected from May 2015 to May 2016 in our hospital for the treatment of hip arthroplasty, and 42 cases were divided into observation group and control group according to the random number table method. The patients in the control group was given routine nursing intervention, and the observation group underwent postoperative individualized diet guidance. The function of hip joint, daily life activity, mental state, incidence of postoperative complications and QOL score were compared between the two groups. Results after the individual dietary guidance, the Barthel index and Harris score of the observation group were (84.7±8.0), (81.5±10.3), respectively, which were significantly higher than those in the control group (73.4±8.2), (72.6±8.9), the differences were statistically significant (P<0.05). After dietary guidance, the SAS and SDS scores of the observation group were (29.8±3.1), (22.1±1.8) respectively, which were significantly lower than those in the control group (38.2±4.5), (31.5±2.4), the differences were statistically significant (P<0.05). The complication rate of observation group was 9.52% (4/42), significantly lower than the control group 30.95% (13/42), the difference was statistically significant (P<0.05). Nutritional care after the observation group and the control group of patients with QOL score respectively (50.3±5.4), (30.7±5.0), were significantly higher than that of individual diet the guidance, while the observation group was significantly higher than the control group, the differences were statistically significant (P<0.05). Conclusion individualized dietary guidance after operation can effectively improve the rehabilitation quality of patients undergoing lower limb surgery, relieve psychological negative emotions, reduce the incidence of complications and quality of life.
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