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http://ntur.lib.ntu.edu.tw/handle/246246/171529
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| Title: | The Nutritional Status and Care of Hospitalized Elderly Patients
住院老 年病患常見之營養問題及處理 |
| Authors: | 鄭金寶
CHENG, CHIN-PAO |
| Contributors: | 營養部 |
| Date: | 2004 |
| Issue Date: | 2009-10-21T10:51:09Z |
| Abstract: | 老年人住院之營養問題，以營養不良最為嚴重，住院期間體重下降是很普遍的現象， 醫院營養照顧分為： ( l ）臨床營養篩檢，訂定營養照顧計畫； ( 2 ）膳食營養供 養，提供適當且被接受的餐食； ( 3 ) 追蹤營養治療效釆，解決臨床營養問題、評 值病息對衛教內容之了解、用養之實際攝取量。依台大醫院營養部 93 年 6 月統計 ，臨床營養照會有 70 ％為 65 歲以上老人，膳食供養服務亦分別為普通飲食、治療 飲食及管灌飲食之 65 歲以上老年病息開養比例為 44 ％、 45 ％及 55 % ，老年病 患是醫院營養照顧的主要對象。醫院飲食供應高熱量高蛋白濃縮點心，可增加熱量及 蛋白質的提供，並降低殘餘量及改善攝取量。營養照顧需要醫療團隊之密切合作，提 供正確適當之營養醫療服務。 Malnutrition is common in the elderly. Nutritional care in the hospital includes: (1) Nutritional screening and care plan. (2) Food service-including food acceptable to the elderly. (3) Follow-up of clinical outcome . In the elderly, reduced portion sizes and increased energy -protein density have been shown to be effective in decreasing wastage and improving intake. There must be greater cooperation between nutritional care teams in order for the hospitalized elderly to receive optimal nutritional care. |
| Relation: | 護理雜誌 v.51 n.5 pp.15-20 |
| Appears in Collections: | [附設醫院營養部] 期刊論文
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