在麻醉后护理单位 (PACU) 手术后不久的患者的口味偏好
E S de Klerk1, M Koetsier2, S C M Rietveld3
1Amsterdam UMC Location University of Amsterdam, Department of Anaesthesiology, Meibergdreef 9, Amsterdam, the Netherlands; Amsterdam Public Health, Quality of Care, Amsterdam, the Netherlands.
Clinical nutrition ESPEN
|March 30, 2025
概括
在麻醉后护理单位 (PACU) 的术后患者更喜欢低能量,甜味的食物. 了解这些口味偏好可以提高早期口服养和手术后的恢复.
科学领域:
- 麻醉学和外科手术期间的医学.
- 临床营养学 临床营养学
- 患者的恢复 患者的恢复
背景情况:
- 早期的术后口服养对于手术恢复至关重要.
- 了解患者在术后的口味偏好是有限的.
- 研究患者的偏好可以优化早期口服摄入策略.
研究的目的:
- 为了确定手术后立即在麻醉后护理单位 (PACU) 的患者的口味偏好.
- 为了确定术后患者喜欢的特定食品特性 (例如,一致性,质地,温度).
- 在PACU入院期间评估患者的食欲水平.
主要方法:
- 一项前性观察性研究,涉及成人患者在全身麻醉下接受选择性手术.
- 利用宏观营养素和口味偏好排名任务 (MTPRT) 问卷来评估口味偏好.
- 收集了关于食物特征和患者食欲的额外数据.
主要成果:
- 患者更喜欢低能耗,甜味的产品.
- 高蛋白质产品通常不喜欢.
- 患者更喜欢具有软,多汁,脆,热和冷特征的食物.
- 大多数患者 (79%) 报告了手术后对食物的胃口.
结论:
- 在PACU的术后患者更喜欢低能量的甜食.
- 患者喜欢各种各样的食物特征.
- 结果为改善PACU食品服务提供了初步见解,以提高早期口服摄入量.
- 由于样本规模较小,应谨慎解释结果.
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