【摘要】 目的：使用粘度计定量黏稠度配制脑卒中吞咽障碍患者食物，为吞咽障碍患者提供进食指导。方法：将106例脑卒中吞咽障碍患者分为试验组和对照组，对照组(n=50)采用传统的方法配制食物，试验组(n=56)采用粘度计定量配制食物的黏稠度。比较两组食物的实测黏稠度和进食后食物剩余体积，并行相关性分析，比较两组患者干预前后的营养状态指标。结果：对照组实测的食物黏稠度[核桃露状(102.8±13.9)s；奶昔状(285.3±22.2)s]高于试验组食物黏稠度[核桃露状(10.1±1.1)s；奶昔状(211.7±3.8)s]，差异均有统计学意义(P0.05)。结论：通过粘度计定量食物黏稠度可改进脑卒中吞咽障碍患者的进食管理，减少脑卒中吞咽障碍患者营养不良的发生。

 【关键词】 脑卒中； 吞咽障碍； 凝固粉； 营养不良

 中图分类号 R743.3 文献标识码 B 文章编号 1674-6805(2015)21-0093-03

 【Abstract】 Objective：To provide dietary instructions of dysphasic stroke patients with monitoring fluid thickness.Method：106 dysphasic stroke patients were divided into the control group and the experimental group，the control group(50 patients) prepared food with traditional method，and the experimental group(56 patients) prepared food with viscometer monitoring the viscosity.The viscosity，the residual volume and the nutritional status were compared between the two groups，and the correlation was analyzed between the viscosity and the residual volume.Result：The control group food viscosity[walnut soup-like was (102.8±13.9)s；milkshake-like was (285.3±22.2)s] were higher than the experimental group[walnut soup-like was (10.1±1.1)s；milkshake-like was (211.7±3.8)s]，analysis of the data confirmed a significant correlation between the food viscosity and the residual volume(r=0.97，P, 百拇医药(胡桂英等) 第 1 2 3 页 下一页
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