The nutritional status of radical gastrectomy patients during the late course of chemotherapy and its main influencing factors / 中国实用护理杂志

ABSTRACT

Objective To explore the nutritional status of radical gastrectomy patients during the late course of chemotherapy and its main influencing factors, providing reference for the development of targeted nursing intervention. Methods The Scored Patient-Generated Subjective Global Assessment, The Chemotherapy Side Effects of Patients with Gastric Cancer Questionnaire were used to collect clinical data that received complete chemotherapy after radical surgery from September 2014 to March 2016. Results A total of 103 cases finally involved in this study. The incidence of malnutrition in patients during pre-chemotherapy and late course of chemotherapy was 45.63%(47/103) and 73.79%(76/103) respectively, and there was significant difference (χ2=16.97, P<0.05). The nutritional assessment score, the hemoglobin levels and body mass index of patients pre-chemotherapy was (3.64±0.78) points, (124.11± 21.78) g/L, (21.29±2.77) kg/m2 , (8.07±3.75) points, (108.54±11.68) g/L, (20.29±2.68) kg/m2 late course of chemotherapy and there were significant differences(t =-11.74, 6.39, 2.63, all P<0.05). The symptom of depression was at a higher level 65.05%(67/103), patients with anorexia in late course of chemotherapy accounted as much as 75.73%(78/103). Logistic regression analysis showed that educational level, loss of appetite and parenteral nutrition were the main factors which influenced the nutritional status of patients during the late course of chemotherapy. Conclusions With the increase in the number of chemotherapy, the nutritional status of the patient is getting worse. The study suggests medical personnel should pay more attention to the patients with low educational level, give patients and their families targeted diet counseling, correct the mistaken conceptions thus enhance their understanding of dietary knowledge. Strengthening the management of complications during chemotherapy, reducing the adverse factors that affect the patient′s nutritional status to improve the nutritional status of patients.