Original Article
Evaluation on the effects of multidisciplinary cooperative nutrition management model in acute stroke patients with dysphagia
Li Yuhui, Zhang Jing, Wang Yingying, Wang Bianli, Liu Qianhao, Zhao Yang, Li Fang, Li Chengping
Published 2021-02-28
Cite as Chin J Clin Nutr, 2021, 29(1): 14-21. DOI: 10.3760/cma.j.cn115822-20201020-00229
Abstract
ObjectiveTo analyze the effects of multidisciplinary cooperative nutrition management model in acute stroke patients with dysphagia.
MethodsFrom February 2019 to February 2020, 69 acute stroke patients with dysphagia were enrolled in this study. After exclusion of those unable to complete the trial, patients were randomized into control group (n=30) and experimental group (n=30). Patients in the control group were given routine nutrition management, while patients in the experimental group were treated under multidisciplinary cooperative nutrition management model. Nutritional indicators were compared between the two groups on Day 1, 7 and 14 after admission, including levels of albumin (ALB), pre-albumin (PALB), hemoglobin (HB), triceps skin-fold (TSF) thickness on the uninjured side, upper arm muscle circumference etc. Incidence of gastrointestinal complications and infectious complications was also recorded.
ResultsThere was no difference between two groups in the levels of HB, TSF thickness and upper arm muscle circumference on the uninjured side (all P>0.05). However, the serum levels of ALB and PALB on Day 7 and 14 in the experimental group were higher than that in the control group(allP<0.05), The incidence of gastrointestinal complications (P=0.015)and infectious complications (P=0.016) in the experimental group was lower than that in the control group.
ConclusionMultidisciplinary collaborative nutrition management improved nutritional indicators, reduced the incidence of gastrointestinal complications and infectious complications in acute stroke patients with dysphagia, making multidisciplinary collaborative nutrition management model worthy of clinical promotion and application.
Key words:
Multidisciplinary collaboration; Nutrition management; Acute stroke with dysphagia; Application effect
Contributor Information
Li Yuhui
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
Zhang Jing
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
Wang Yingying
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
Wang Bianli
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
Liu Qianhao
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
Zhao Yang
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
Li Fang
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
Li Chengping
Department of Neurology, The Fifth Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China
