对神经疾病患者可用的营养干预措施的范围审查
Chian Thong Nicole Chun1, Lesley MacDonald-Wicks1,2, Coralie English1,3
1School of Health Sciences, Faculty of Health, Medicine and Wellbeing, University of Newcastle, Callaghan, NSW 2308, Australia.
Nutrients
|February 10, 2024
概括
营养干预可以帮助神经疾病患者准备饭菜. 然而,目前的干预措施需要改进设计和评估,以更好地支持患有中风和多发性硬化症等疾病的人.
科学领域:
- 营养科学 营养科学
- 神经学 神经学
- 公共卫生干预 公共卫生干预
背景情况:
- 神经系统疾病对准备饭菜构成重大障碍.
- 营养干预旨在增强餐饮准备知识和技能.
研究的目的:
- 绘制有关神经疾病患者的营养干预措施的证据.
- 评估这些干预措施在计划设计,交付和评估方面的质量.
主要方法:
- 在主要数据库 (MEDLINE,CINAHL,Embase,Scopus,Proquest) 中进行了系统的文献搜索.
- 十篇详细介绍了九个不同的干预措施的出版物被纳入了这个范围审查.
- 干预主要针对中风,暂时性缺血性发作 (TIA) 和多发性硬化症 (MS).
主要成果:
- 干预表明了良好的项目交付,包括激励因素和适当的卫生提供者.
- 程序设计需要增强,特别是在消费者参与和适应神经症状方面.
- 评估方法往往不完整,缺乏全面的过程,结果和影响评估.
结论:
- 在神经疾病中食营养干预的证据基础有限.
- 未来的干预措施应优先考虑消费者参与,针对神经效应的定制,以及针对疾病的综合营养方面.
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