RESUMEN
OBJECTIVE:To compare the effects of prophylactic application of 3 different antibiotics on prognosis in patients underwent breast lesion resection. METHODS:1 066 patients with breast lasion resection from 12 hospitals of Shaanxi province were divided into trial group(360 cases),control group A(352 cases)and control group B(354 cases)according to random num-ber table. Trial group was given first generation cephalosporin cefazolin;control group A was given second generation cephalospo-rin cefuroxime;control group B was given third generation cephalosporin cefoperazone sodium and tazobactam sodium. The dosage regimens of 3 groups were as follows:relevant drug 2 g added into 0.9%Sodium chloride injection 100 ml,ivgtt,0.5 h before sur-gery,medication course≤24 h after surgery in trial group. Those indexes of 3 groups were observed,such as post-operative ADR, incision healing,infection,hospitalization duration,phamaceutical costs per capita. RESULTS:There was no statistical signifi-cance in the rate of incision healing and the rate of post-operative infection among 3 groups(P>0.05). The incidence of post-opera-tive ADR,hospitalization duration and phamaceutical costs per capita in observation group were significantly lower or shorter than in control group A and B,with statistical significance(P<0.05). CONCLUSIONS:Cefazolin is better than cefuroxime and cefo-perazone sodium and tazobactam sodium to reduce the postoperative adverse reaction,antibiotics cost per capita and hospital drug cost per capita,shorten the hospitalization duration.
RESUMEN
O objetivo deste estudo foi analisar o acompanhamento dietoterápico e a aceitação da dieta hospitalar. Estudo prospectivo com 926 pacientes adultos e idosos hospitalizados, sendo analisados os seguintes dados: doença, sexo, idade, tempo de internação, estado nutricional, aceitação, modificação e ingestão da dieta, durante o período de internação. Foi aplicado o teste qui-quadrado para verificar se houve diferença na distribuição percentual das variáveis, na população agrupada conforme o diagnóstico (p<0,05). A distribuição percentual do estado nutricional e da aceitação alimentar nos grupos conforme o diagnóstico foi diferente (p<0,05). 74% apresentaram boa aceitação da dieta hospitalar e em 82% dos pacientes, não foi necessário realizar adequações na prescrição dietética; já quanto à ingestão energética, foi verificado que 71,3% apresentavam consumo inferior às suas necessidades, mostrando que apesar da maioria dos pacientes apresentarem boa aceitação da dieta, houve uma ingestão energética abaixo de suas necessidades energéticas. Os dados permitiram concluir a importância do processo de atenção nutricional durante a hospitalização, com vistas na alimentação em si, e não só na identificação do estado nutricional, o que pode contribuir para um indicador de qualidade para o Serviço de Nutrição e Dietética Hospitalar.
The objective of this study was to analyze nutritional therapy monitoring and acceptance of hospital diet. A prospective study with 926 adult and elderly hospitalized patients, analyzing the following data: disease, gender, age, hospitalization duration, nutritional status, acceptance and dietary modification and ingestion during hospitalization. The chi-square test was used to determine if the distribution of the percentages of the variables differed in the population grouped according to diagnosis (p<0.05). The percentage distribution of the nutritional status and diet acceptance in the groups according to diagnosis differed (P<0.05): 74% presented good acceptance of the hospital diet and 82% of the patients did not require dietary adjustments or modifications in the diet prescribed at admission. Meanwhile, energy intake was below the daily requirement in 71.3% of the patients, showing that even though most of the patients accepted the diet well, they ate less than they should. The data allowed us to realize the importance of the process of nutritional care during hospitalization, focusing not only on the nutritional status but also on food consumption; the latter may contribute as a quality indicator of the Hospital Nutrition and Dietary Service.