CAJ | 학술논문

目的：观察护理饮食管控对冠心病患者营养状况的影响。方法：将110例符合纳入标准的冠心病患者随机分为2组，观察组给予护理饮食管控干预，对照组给予冠心病常规护理，观察血脂（LDL）、血清白蛋白（ALB）、总蛋白（TP)、体重指数(BMI）、简易营养评价表（MNA）等指标的变化情况。结果：护理干预后观察组血清LDL、TP、BMI、MNA改善较对照组明显（P＜0.05）。结论：护理饮食管控可改善冠心病患者营养状况，降低相关营养风险。
목적：관찰호리음식관공대관심병환자영양상황적영향。방법：장110례부합납입표준적관심병환자수궤분위2조，관찰조급여호리음식관공간예，대조조급여관심병상규호리，관찰혈지（LDL）、혈청백단백（ALB）、총단백（TP)、체중지수(BMI）、간역영양평개표（MNA）등지표적변화정황。결과：호리간예후관찰조혈청LDL、TP、BMI、MNA개선교대조조명현（P＜0.05）。결론：호리음식관공가개선관심병환자영양상황，강저상관영양풍험。
To observe the influence of nursing dietary management and control on the nutritional status of the patients suffering from coronary heart disease (CHD). Methods: All 110 patients were randomized into two groups. The observation group received the intervention of dietary management and control, and the control group routine nursing of coronary heart disease, to observe the changes of the indexes which contained lowp-density lipoprotein (LDL), albumin (ALB), total protein (TP), body mass index (BMI), mini nutritional assessment (MNA) and others. Results: After the nursing intervention, the observation group was more significant than the control group in the improvements of LDL, TP, BMI and MNA (P<0.05). Conclusion: Nursing dietary management and control could improve nutritional status of the patients with.