胃肠道外科患者和多学科医疗保健提供者围绕外科期间营养的信念和做法:混合方法研究
Carlie Arbaugh1, Cintia Kimura2, Cindy Kin2
1Department of Surgery, Stanford University School of Medicine, Stanford, California; Stanford Prevention Research Center, Stanford, California.
The Journal of surgical research
|August 2, 2024
概括
患者和提供者同意营养影响结果. 两个群体都希望更健康的,家庭制造的植物性餐饮替代品,突出需要改善胃肠道外科手术的外科手术前营养护理.
科学领域:
- 胃肠病学 胃肠病学
- 手术营养是指手术营养.
- 患者护理 患者护理
背景情况:
- 术后营养对于胃肠道 (GI) 疾病管理和手术恢复至关重要.
- 目前在胃肠道外科手术中的术后营养实践是不一致的.
- 了解患者和提供者的观点是改善营养护理的关键.
研究的目的:
- 调查胃肠道外科手术患者和医疗保健提供者的术后营养信仰和实践.
- 为了确定障碍物和促进者,以最佳营养护理在外科外科设置.
- 为开发基于证据的营养干预措施提供信息.
主要方法:
- 采用混合方法方法,结合患者和提供者调查.
- 与一小部分医疗保健提供者进行了半结构面试.
- 分析了来自19名患者和26名提供者的数据,包括面试成绩单的专题分析.
主要成果:
- 超过94%的患者和100%的提供者认为营养显著影响结果.
- 患者从各种来源获取营养信息,包括在线资源和个人联系人.
- 提供者指出错误信息和缺乏一致的指导是主要障碍;这两组都倾向于自制植物性餐饮替代品而不是补充剂.
结论:
- 该研究强调了人们对改善,以患者为中心的营养选择的共同兴趣.
- 这些发现导致成立了一个多学科工作组,专注于加强住院患者的外科手术营养.
- 为了满足确定的需求,启动了诸如顺试点计划和菜单修订等干预措施.
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