Study on the impact of enteral nutrition safety nursing pathway on the nutritional level of critically ill patients in the intensive care unit
肠内营养安全护理路径对重症监护室危重症患者营养水平的影响研究

摘要

目的 本研究旨在探讨结构化肠内营养安全护理路径对重症监护室（ICU）危重症患者营养水平的影响。方法 将120例符合纳入标准的ICU危重症患者随机分为干预组（肠内营养安全护理路径）与对照组（常规肠内营养护理）。评估干预后第7天、第14天的血清白蛋白（ALB）、前白蛋白（PA）、转铁蛋白（TRF）水平及营养相关并发症发生率。结果 干预组患者在第14天的ALB、PA、TRF水平均显著高于对照组（P<0.05），且腹泻、胃潴留等并发症发生率显著降低（P<0.05）。结论 实施标准化的肠内营养安全护理路径能有效提升ICU危重症患者的营养水平，降低喂养不耐受风险，为改善临床结局提供了支持。

Abstract

Objective This study aims to explore the impact of a structured enteral nutrition safety nursing pathway on the nutritional level of critically ill patients in the intensive care unit (ICU).
Methods 120 critically ill ICU patients who met the inclusion criteria were randomly divided into an intervention group (enteral nutrition safety nursing pathway) and a control group (conventional enteral nutrition nursing). Evaluate the levels of serum albumin (ALB), prealbumin (PA), transferrin (TRF) and the incidence of nutrition related complications on the 7th and 14th days after intervention.
Results The levels of ALB, PA and TRF in the intervention group were significantly higher than those in the control group on the 14th day (P<0.05), and the incidence of diarrhea, gastric retention and other complications was significantly reduced (P<0.05).
Conclusion   Implementing a standardized enteral nutrition safety nursing pathway can effectively improve the nutritional level of critically ill ICU patients, reduce the risk of feeding intolerance, and provide support for improving clinical outcomes.