NUTRITIONAL IMPROVEMENT IS ASSOCIATED WITH BETTER FUNCTIONAL OUTCOME IN STROKE REHABILITATION: A CROSS-SECTIONAL STUDY USING CONTROLLING NUTRITIONAL STATUS
NUTRITIONAL IMPROVEMENT IS ASSOCIATED WITH BETTER FUNCTIONAL OUTCOME IN STROKE REHABILITATION: A CROSS-SECTIONAL STUDY USING CONTROLLING NUTRITIONAL STATUS
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DOI：
10.2340/16501977-2655
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发表时间：
2020-03-01
影响因子：
3.5
通讯作者：
Oose, Hirotaka
中科院分区：
文献类型：
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作者：
Kishimoto, Hiroshi;Yozu, Arito;Oose, Hirotaka
目的：探讨住院康复的成人脑卒中后患者营养状况变化与功能结局之间的关系。设计：横断面研究。受试者：入住康复康复病房的脑卒中后患者（n = 134）。方法：入院和出院时，使用“控制营养状况”系统评估每个受试者的营养状况。使用功能独立测量（FIM）评估日常生活活动。患者被分为两类：（i）康复期间营养状况改善或保持正常的患者； (ii) 所有其他。结果：患者的中位年龄为 65.5 岁。尽管这 2 个类别在大多数特性上没有显着差异，但 FIM 效率显着更高（改进类别为 0.230，其他类别为 0.133；p< 0.001）。多元线性回归分析表明，作为变量的改进类别与更高的 FIM 效率独立相关（p
Objective: To investigate the relationship between changes in nutritional status and the functional outcome of adult post-stroke patients hospitalized for rehabilitation.Design: A cross-sectional study.Subjects: Post-stroke patients (n = 134) who were admitted to a convalescent rehabilitation ward.Methods: On admission and discharge, the nutritional status of each subject was assessed using the "controlling nutritional status" system. Activities of daily living were assessed using the Functional Independence Measure (FIM). Patients were divided into 2 categories: (i) those whose nutritional status improved or remained normal during the rehabilitation; and (ii) all others.Results: The median age of patients was 65.5 years. Although there were no significant differences between the 2 categories in most characteristics, the FIM efficiency was significantly higher (0.230 in the improved category and 0.133 in the other; p< 0.001). Multiple linear regression analysis showed that the improved category as a variable was independently associated with greater FIM efficiency (p