重症颅脑损伤病人的饮食护理

目的通过对15例重症颅脑损伤病人实行营养状况评估，并制定出可行的饮食计戈0，减少并发症和提高生命质量，为促进健康提供帮助。方法采用行为研究法和历史研究法，对15例重症颅脑损伤患者进行有计划有步骤的研究性护理，并利用以往的护理经验和已形成的饮食护理措施，提高现在的护理水平，对最终得到的结果进行评估。结果有计划地对15例重症患者进行饮食护理，明显地改善了患者的营养状况，并减少了并发症的发生。结论提高医护人员及家属对患者营养状况的关注度，使其认识到饮食护理与日常的治疗护理同等重要，并把对病人的饮食护理和指导纳入到医护人员的考核项目中去。

Diet nursing care for patient with critical head injury

Objective： To work out the feasible diet plan to enhance patient＇s nutritional status, reduce the complication, improve the life quality and promote health. Methods： Using motion methodology and histor- ical methodology, the nutritional statuses of 15 patients were investigated received the diet nursing mea- sures. Results： The results showed there was the distinct improvement of patients＂ nutritional status, and the complications reduced. Conclusion： This paper focuses on enhancing medicare to nutritional status from medical staffs and patient family, helping to realize that diet nursing is of the same importance as daily treatment, and integrates diet nursing and instruction to check items to medical staffs.