Research progress on risk factors and nursing practice of fragile fracture / 中国实用护理杂志

Fragile fracture has become a major health concern in our society and an important cause of death in elderly patients. Effective identification of risk factors and optimization of clinical nursing practice are helpful to improve the effect of treatment and nursing and reduce the medical burden of disease. This article reviews the literature on the risk factors and clinical practice of fragile fractures at home and abroad, determines the important risk factors of fragile fractures, provides the latest situation of fragile fracture nursing practice, and puts forward relevant suggestions for domestic brittle fracture nursing management research, which provides reference for optimizing the clinical practice of patients with fragile fractures.

Application of dietary safety management based on swallowing function classification in elderly hip fractures / 中国实用护理杂志

Objective:To explore the effect of diet safety management based on swallowing function classification in perioperative period of elderly patients with hip fractures, so as to provide basis for improving perioperative food safety and shortening hospitalization time of patients with hip fracture.Methods:A total of 68 elderly patients with hip fractures in the First Medical Center of PLA General Hospital from December 2020 to August 2021 were selected and divided into experimental group and control group according to even and odd-number of admission number, each group contained 34 patients. The control group was given routine diet nursing and food safety education. The experimental group was given graded diet safety management according to the swallowing function evaluation results. The incidence of aspiration and length of hospital stay were compared between the two groups.Results:The incidence of chocking during hospitalization was 5.1% (78/1 517) in the control group and 1.2% (17/1 402) in the experimental group, and the difference was statistically significant ( χ2=35.73, P<0.01). The incidence of choking in the control group was 0.7% (11/1 517), and 0.4% (5/1 402) in the experimental group, and the difference was not statistically significant ( χ2=1.82, P>0.05). There was no significant difference in hospitalization time between the two groups, 10 (8,12) in the control group and 9 (8,11) in the experimental group ( Z=-1.33, P>0.05). Conclusions:The implementation of diet safety management based on swallowing function classification in elderly patients with hip fractures can reduce the incidence of coughing. Evaluation of swallowing function should be included in the evaluation of hip fractures in the elderly.