ObjectiveTo explore the effect of full nutritional management pattern on perioperative nutritional status in patients with head and neck malignancies. MethodsSixty-four patients with head and neck cancer treated in our department between March 2012 and June 2013 were randomly divided into control group and study group with 32 in each. The control group received conventional dietary guidance, while patients in the study group were given full nutritional management. Nutritional Risk Screening Scale 2002 (NRS-2002) was used for nutrition screening and assessment before surgery (after admission) and after surgery (3 days after surgery). The study group received full nutritional support, along with nutrition-related physical examination and biochemical tests, and observation of postoperative complications, and hospital stay and costs were also observed. ResultsNutritional risk existed in 29.7%-48.4% of the head and neck cancer patients during various stages of the perioperative period. Through the full nutritional support, patients in the study group had a significantly lower risk than those in the control group (P<0.01). Body mass index, triceps skinfold thickness, mid-arm muscle circumference, prealbumin, and creatinine in the study group were significantly more improved compared with the control group (P<0.01). No significant difference was detected in blood urea and serum albumin between the two groups. Postoperative complications in the study group was significantly lower (P<0.05), and hospital stay and costs were significantly lower than the control group (P<0.001). ConclusionFull nutritional management pattern can significantly improve the perioperative nutritional status in head and neck cancer patients. Early detection of nutritional risk and malnutrition (foot) in the patients and carrying out normal and scientific nutrition intervention are helpful in the rehabilitation of these patients. We suggest that qualified hospitals should carry out the full nutritional management model managed by a Nutrition Support Team for patients with malignancies.
ObjectiveTo evaluate the dietary and nutritional status of elderly patients with chronic non-infectious diseases in community hospitals in order to make a reasonable dietary pattern for these patients. MethodsA total of 179 elderly patients with chronic non-infectious diseases in a community hospital of Chengdu from January to September 2014 were collected, and we investigated them on their dietary status and basic personal information. The desirable dietary pattern (DDP) score was adopted to evaluate their dietary and nutritional status. ResultsDDP score of the 179 patients with chronic non-infectious diseases in the community hospital was 91.47, and the dietary quality was relatively good. While the DDP scores of animal food and edible oil exceeded the maximum allowable value, DDP scores of the staple food, fish, eggs, vegetables and fruits were lower than the expected scores. ConclusionIt is suggested that meat and other animal food intake be reduced and replaced by regular intakes of poultry, fish and shrimp, and the intake of staple food, eggs, vegetables, fruits be increased to ensure a balanced diet.