Integrated nutrition management for esophageal cancer patients after operation

  Objective  To explore the application effect of integrated nutrition management for esophageal cancer patients after operation.

  Methods  A total of 100 patients with esophageal cancer surgery were selected and randomly divided into control group (n=50) and observation group (n=50). The control group was given routine nursing, while the observation group was given integrated nutritional management methods such as establishment of nutrition management files, assignment of diversified health education materials and establishment of a Wechat platform on the basis of the control group. The mastery of dietary knowledge, nutritional status and the incidence of anastomotic stenosis were compared between the two groups.

  Results  The score of mastery of dietary knowledge in the observation group was (84.40±1.98) points, which was significantly higher than (70.60±2.66) points in the control group (P < 0.01). The intake amount of energy, fat and carbohydrate in the observation group were significantly lower than those in the control group, while the intake amount of protein was significantly higher than that in the control group (P < 0.01). The serum albumin and body mass index at 1 month and 3 months after operation in the observation group were significantly higher than those in the control group, while the hemoglobin at 3 months after operation was significantly higher than that in the control group (P < 0.05). The incidence of anastomotic stenosis in the observation group was 4.00%, which was significantly lower than 22.00% in the control group (P < 0.05).

  Conclusion  Integrated nutrition management can improve the postoperative nutritional status of esophageal cancer patients after operation, reduce the incidence of anastomotic stenosis and improve the qualities of life of patients.