Nutrition support nursing method for tuberculosis patient

Abstract

The invention provides a tuberculosis patient nutrition support nursing method, and belongs to the technical field of medical nursing, the tuberculosis patient nutrition support nursing method comprises the steps of nutrition evaluation, plan making, support implementation, psychological support and health education, nutrition evaluation comprehensive basic information, body and laboratory examination, and gastrointestinal tract function consideration. Plan making is personalized according to evaluation results, tastes, habits and complications are considered, diet guidance, supplement use and monitoring are supported, reasonable cooking, less eating and multiple meals, scientific moisturizing and the like are emphasized, scale evaluation, adjustment and guidance are adopted for psychological support, multimedia data are utilized for health education, and by comprehensively evaluating gastrointestinal tract functions and the like, a personalized plan is provided; the implementation process is completed, the defects of an existing nutrition support nursing method are effectively overcome, the nutrition level and rehabilitation effect of the patient are improved, and the important clinical application value is achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of medical care, and in particular relates to a nutritional support nursing method for tuberculosis patients. Background Art

[0002] Tuberculosis is a chronic wasting disease. Tuberculosis patients often suffer from malnutrition due to the disease itself and the side effects of drugs during treatment. However, there are many deficiencies in the current nutritional support care methods for tuberculosis patients. On the one hand, nutritional assessment is not comprehensive enough. Most of them only focus on basic physical indicators and common laboratory test items, lack consideration of important factors such as gastrointestinal function, and cannot accurately understand the patient's digestion and absorption capacity, which in turn affects the scientificity and effectiveness of the nutritional plan. On the other hand, the nutritional plan lacks personalization and fails to fully combine factors such as the patient's taste, eating habits, and whether there are other diseases. For example, for patients with combined diseases such as diabetes or hypertension, there is no targeted adjustment of the diet plan and the choice of nutritional supplements. Furthermore, there are defects in the implementation of nutritional support, such as dietary guidance is not detailed enough, and does not involve guidance on reasonable drinking water, which can easily lead to problems such as increased kidney burden on patients. At the same time, psychological support and health education are also relatively weak, lacking effective psychological assessment and targeted psychological counseling, as well as measures to use a variety of methods for comprehensive health education.

[0003] Therefore, based on the above technical problems, it is necessary to design a nutritional support nursing method for tuberculosis patients. The patent of this invention aims to provide a comprehensive and personalized nutritional support nursing method for tuberculosis patients. By adding the assessment of gastrointestinal function status in the nutritional assessment step, including indicators such as gastrointestinal motility frequency and digestive enzyme activity, a nutritional plan that meets the patient's digestion and absorption capacity can be formulated more accurately. For patients with other diseases, the diet plan and the choice of nutritional supplements are adjusted according to the characteristics of their comorbidities to ensure the scientificity and pertinence of nutritional support. During the implementation of nutritional support, dietary guidance is refined, including reasonable arrangement of drinking water to avoid increasing the burden on the kidneys. At the same time, psychological support is strengthened, and psychological assessment scales are used to regularly assess the patient's psychological state, and the method and intensity of psychological counseling are adjusted; multimedia materials are used to carry out health education, and the effectiveness and coverage of health education are improved, thereby comprehensively improving the quality of nutritional support nursing for tuberculosis patients and promoting patient recovery. Summary of the invention

[0004] The purpose of the present invention is to provide a method for nutritional support nursing for tuberculosis patients, aiming to solve the problems in the prior art in nutritional support nursing for tuberculosis patients, including incomplete nutritional assessment, lack of personalized consideration of gastrointestinal function and complications; unreasonable formulation of nutritional plans, food selection not combined with the patient's taste and habits and lack of consideration of complications; insufficient implementation of nutritional support, lack of detailed dietary guidance, lack of guidance on cooking methods, meal arrangements, reasonable drinking water, etc., as well as weak psychological support and health education, failure to effectively evaluate and guide psychology and lack of comprehensive education methods.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for nutritional support nursing of tuberculosis patients, characterized by comprising the following steps:

[0007] S1. Nutritional assessment steps:

[0008] Collect the patient's basic information, including age, gender, height, weight, disease type, course of disease, treatment plan, etc.;

[0009] Perform a physical examination and measure height, weight, skinfold thickness, and upper arm circumference to assess the patient's nutritional status.

[0010] Conduct laboratory tests, including blood routine, liver function, kidney function, electrolytes, serum protein, etc., to understand the patient's nutritional metabolism;

[0011] S2. Nutrition plan formulation steps:

[0012] Develop a personalized nutrition plan based on the results of the nutrition assessment, which includes a diet plan, nutritional supplement use plan, and dietary precautions;

[0013] The diet plan should be based on the patient's taste and eating habits, and should include foods rich in nutrients such as protein, vitamins, minerals, such as lean meat, fish, eggs, milk, beans, fresh vegetables and fruits, etc. The combination and intake of food should meet certain nutritional ratio requirements;

[0014] The use of nutritional supplements should be determined according to the patient's nutritional deficiency. For example, for patients with protein deficiency, the dosage of protein powder is [X1]g to [X2]g per day. For patients with vitamin deficiency, the specific ingredients and dosage of multivitamin tablets should be determined according to the type of deficiency.

[0015] Dietary precautions clearly stipulate that spicy, greasy, and irritating foods should be avoided, and drinking and smoking are prohibited.

[0016] S3. Steps for implementing nutritional support:

[0017] 3.1 Dietary guidance: Introduce the diet plan and dietary precautions in detail to patients and their families, guide patients to choose the right food and cooking methods, encourage patients to eat small meals frequently and avoid overeating, regularly evaluate patients' diet, and adjust the diet plan based on patients' feedback and nutritional assessment results;

[0018] Cooking methods should follow the principle of retaining the nutritional content of food. For example, the cooking time of vegetables should not be too long, and meat should be cooked mainly by steaming, boiling or stewing, avoiding frying, roasting or other methods that may cause loss of nutrients and the production of harmful substances.

[0019] The specific meal arrangement of eating small and frequent meals can be set according to the actual situation of the patient. For example, it can be divided into 5-6 meals a day. The calorie distribution of each meal should be reasonable, with breakfast accounting for [X3]% of the total calories, lunch accounting for [X4]%, and dinner accounting for [X5]%. Snacks should be arranged appropriately according to the patient's hunger and nutritional needs;

[0020] 3.2 Use of nutritional supplements:

[0021] Instruct patients on how to use nutritional supplements correctly according to the nutritional supplement usage plan, and pay attention to the patient's reaction after using the nutritional supplements. If any discomfort occurs, adjust the dosage or replace the nutritional supplement in time;

[0022] The time and method of taking nutritional supplements should be determined according to their characteristics. For example, some nutritional supplements need to be taken after meals to reduce gastrointestinal irritation. Protein powder can be taken between meals or after exercise to promote absorption. The water temperature when taking should be controlled between [X6]℃ and [X7]℃ to avoid excessive temperature that destroys the nutrients.

[0023] 3.3 Nutritional monitoring:

[0024] Regular physical examinations and laboratory tests should be performed, and monitoring indicators include weight, skinfold thickness, upper arm circumference, blood routine, liver function, kidney function, electrolytes, serum protein, etc. The monitoring frequency is to measure weight, skinfold thickness, upper arm circumference at least once a week, and conduct a comprehensive laboratory test every [X8] weeks;

[0025] Adjust the nutrition plan in a timely manner according to the results of nutrition monitoring. When the patient's weight increases or decreases by more than [X9] kg within a certain period of time (such as two weeks), or the serum protein increases or decreases by more than [X10] g / L, the diet plan or the dosage of nutritional supplements should be adjusted accordingly;

[0026] S4. Psychological support steps:

[0027] Understand the patient's mental state, provide psychological counseling to the patient, reduce the patient's anxiety and depression, encourage the patient to face the disease positively, and build confidence in overcoming the disease;

[0028] Organize patients to participate in nutrition support nursing lectures and communication activities to improve patients' self-management ability and compliance. The frequency of lectures and communication activities should be at least once every [X11] week;

[0029] S5. Health education steps:

[0030] Popularize knowledge about tuberculosis prevention and treatment and the importance of nutritional support and nursing care to patients and their families, so that they can understand the transmission routes, prevention measures, treatment methods of tuberculosis and the key role of nutritional support in recovery;

[0031] Guide patients and their families to properly match diets and supplement nutrition to improve the nutritional level of patients, such as developing personalized diet examples and nutritional supplement recommendations based on the nutritional needs and physical conditions of patients;

[0032] Patients and their families are encouraged to actively participate in the patient's rehabilitation process and jointly promote the patient's health, including guiding family members on how to provide psychological support to patients in daily life, supervising the patient's diet and medication, and assisting the patient in appropriate exercise. The mode and intensity of exercise should be determined according to the patient's physical condition, such as light exercise (such as walking) for [X12] minutes a day, and moderate exercise (such as Tai Chi) for [X13] times a week, [X14] minutes each time.

[0033] As a preferred solution of the present invention, the nutritional assessment step also includes assessing the patient's gastrointestinal function. Specific detection indicators include gastrointestinal motility frequency, digestive enzyme activity, etc., so as to consider the patient's digestion and absorption capacity when formulating a nutritional plan and implementing nutritional support.

[0034] As a preferred embodiment of the present invention, in the nutrition plan formulation step, for tuberculosis patients with other diseases (such as diabetes, hypertension, etc.), the diet plan and the selection of nutritional supplements should be adjusted according to the characteristics of their comorbidities. For example, for diabetic patients, the carbohydrate intake should be controlled, the dietary fiber intake should be increased, and low-sugar, low-fat protein sources should be selected; for hypertensive patients, the sodium salt intake should be limited, the potassium salt intake should be increased, and the fat and cholesterol intake should be controlled.

[0035] As a preferred solution of the present invention, in the nutritional support implementation step, dietary guidance should also include guiding patients to arrange water drinking properly. The daily water intake should be determined based on the patient's weight, condition and environmental factors, generally [X15] ml to [X16] ml. Water should be drunk in small amounts and multiple times to avoid drinking a large amount of water at one time, which increases the burden on the kidneys.

[0036] As a preferred solution of the present invention, in the psychological support step, a psychological assessment scale (such as an anxiety self-rating scale, a depression self-rating scale, etc.) is used to regularly assess the patient's psychological state, and the method and intensity of psychological counseling are adjusted according to the assessment results to ensure the effectiveness of psychological support.

[0037] As a preferred solution of the present invention, in the health education step, multimedia materials (such as brochures, videos, public account articles, etc.) are used to spread tuberculosis prevention and control knowledge and nutritional support nursing information to patients and their families to improve the effectiveness and coverage of health education.

[0038] As a preferred solution of the present invention, in the health education step, multimedia materials (such as brochures, videos, public account articles, etc.) are used to spread tuberculosis prevention and control knowledge and nutritional support nursing information to patients and their families to improve the effectiveness and coverage of health education.

[0039] Compared with the prior art, the present invention has the following beneficial effects:

[0040] 1. In this plan, by adding gastrointestinal function assessment, including gastrointestinal motility frequency and digestive enzyme activity, we can more comprehensively and accurately understand the patient's nutritional status and digestion and absorption capacity, which provides a more accurate basis for formulating a scientific and reasonable nutrition plan and ensures that nutritional support meets the actual needs of patients;

[0041] Taking into account individual differences among patients, especially those with comorbidities, can make nutritional assessments more personalized, and formulate corresponding nutritional plans based on the special circumstances of different patients, thereby improving the pertinence and effectiveness of nutritional support.

[0042] 2. In this plan, food is selected according to the patient's taste and habits, which improves the patient's compliance with the diet plan. Patients are more willing to accept food that suits their taste, thus ensuring the intake of nutrients and facilitating the patient's recovery;

[0043] Adjust the diet and nutritional supplement selection for patients with comorbidities, such as controlling carbohydrate intake and increasing dietary fiber for diabetic patients, controlling sodium intake and increasing potassium intake for hypertensive patients, etc. This can better control comorbidities and promote the overall recovery of patients.

[0044] 3. This plan emphasizes food cooking methods. For example, the cooking time of vegetables should not be too long, and meat should be mainly steamed, boiled or stewed, which retains the nutritional components of food and improves the utilization rate of nutrition. Reasonable meal arrangement and calorie distribution, as well as reasonable water drinking guidance, ensure balanced nutritional intake, reduce the burden on the gastrointestinal tract and kidneys, and promote the patient's physical recovery;

[0045] The psychological assessment scale is used to regularly evaluate the patient's psychological state and adjust the psychological counseling method and intensity, which relieves the patient's anxiety, depression and other negative emotions, improves the patient's appetite and treatment compliance, and creates good psychological conditions for recovery;

[0046] The use of multimedia materials (such as brochures, videos, public account articles, etc.) for health education has improved patients' and their families' understanding of the disease and nutritional support, enhanced their enthusiasm for cooperating with treatment and care, and promoted patient recovery. DETAILED DESCRIPTION

[0047] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0048] Example 1

[0049] The present invention provides the following technical solutions:

[0050] A method for nutritional support nursing of tuberculosis patients, characterized by comprising the following steps:

[0051] S1. Nutritional assessment steps:

[0052] Collect the patient's basic information, including age, gender, height, weight, disease type, course of disease, treatment plan, etc.;

[0053] Perform a physical examination and measure height, weight, skinfold thickness, and upper arm circumference to assess the patient's nutritional status.

[0054] Conduct laboratory tests, including blood routine, liver function, kidney function, electrolytes, serum protein, etc., to understand the patient's nutritional metabolism;

[0055] S2. Nutrition plan formulation steps:

[0056] Develop a personalized nutrition plan based on the results of the nutrition assessment, which includes a diet plan, nutritional supplement use plan, and dietary precautions;

[0057] The diet plan should be based on the patient's taste and eating habits, and should include foods rich in nutrients such as protein, vitamins, minerals, such as lean meat, fish, eggs, milk, beans, fresh vegetables and fruits, etc. The combination and intake of food should meet certain nutritional ratio requirements;

[0058] The use of nutritional supplements should be determined according to the patient's nutritional deficiency. For example, for patients with protein deficiency, the dosage of protein powder is [X1]g to [X2]g per day. For patients with vitamin deficiency, the specific ingredients and dosage of multivitamin tablets should be determined according to the type of deficiency.

[0059] Dietary precautions clearly stipulate that spicy, greasy, and irritating foods should be avoided, and drinking and smoking are prohibited.

[0060] S3. Steps for implementing nutritional support:

[0061] 3.1 Dietary guidance: Introduce the diet plan and dietary precautions in detail to patients and their families, guide patients to choose the right food and cooking methods, encourage patients to eat small meals frequently and avoid overeating, regularly evaluate patients' diet, and adjust the diet plan based on patients' feedback and nutritional assessment results;

[0062] Cooking methods should follow the principle of retaining the nutritional content of food. For example, the cooking time of vegetables should not be too long, and meat should be cooked mainly by steaming, boiling or stewing, avoiding frying, roasting or other methods that may cause loss of nutrients and the production of harmful substances.

[0063] The specific meal arrangement of eating small and frequent meals can be set according to the actual situation of the patient. For example, it can be divided into 5-6 meals a day. The calorie distribution of each meal should be reasonable, with breakfast accounting for [X3]% of the total calories, lunch accounting for [X4]%, and dinner accounting for [X5]%. Snacks should be arranged appropriately according to the patient's hunger and nutritional needs;

[0064] 3.2 Use of nutritional supplements:

[0065] Instruct patients on how to use nutritional supplements correctly according to the nutritional supplement usage plan, and pay attention to the patient's reaction after using the nutritional supplements. If any discomfort occurs, adjust the dosage or replace the nutritional supplement in time;

[0066] The time and method of taking nutritional supplements should be determined according to their characteristics. For example, some nutritional supplements need to be taken after meals to reduce gastrointestinal irritation. Protein powder can be taken between meals or after exercise to promote absorption. The water temperature when taking should be controlled between [X6]℃ and [X7]℃ to avoid excessive temperature that destroys the nutrients.

[0067] 3.3 Nutritional monitoring:

[0068] Regular physical examinations and laboratory tests should be performed, and monitoring indicators include weight, skinfold thickness, upper arm circumference, blood routine, liver function, kidney function, electrolytes, serum protein, etc. The monitoring frequency is to measure weight, skinfold thickness, upper arm circumference at least once a week, and conduct a comprehensive laboratory test every [X8] weeks;

[0069] Adjust the nutrition plan in a timely manner according to the results of nutrition monitoring. When the patient's weight increases or decreases by more than [X9] kg within a certain period of time (such as two weeks), or the serum protein increases or decreases by more than [X10] g / L, the diet plan or the dosage of nutritional supplements should be adjusted accordingly;

[0070] S4. Psychological support steps:

[0071] Understand the patient's mental state, provide psychological counseling to the patient, reduce the patient's anxiety and depression, encourage the patient to face the disease positively, and build confidence in overcoming the disease;

[0072] Organize patients to participate in nutrition support nursing lectures and communication activities to improve patients' self-management ability and compliance. The frequency of lectures and communication activities should be at least once every [X11] week;

[0073] S5. Health education steps:

[0074] Popularize knowledge about tuberculosis prevention and treatment and the importance of nutritional support and nursing care to patients and their families, so that they can understand the transmission routes, prevention measures, treatment methods of tuberculosis and the key role of nutritional support in recovery;

[0075] Guide patients and their families to properly match diets and supplement nutrition to improve the nutritional level of patients, such as developing personalized diet examples and nutritional supplement recommendations based on the nutritional needs and physical conditions of patients;

[0076] Patients and their families are encouraged to actively participate in the patient's rehabilitation process and jointly promote the patient's health, including guiding family members on how to provide psychological support to patients in daily life, supervising the patient's diet and medication, and assisting the patient in appropriate exercise. The mode and intensity of exercise should be determined according to the patient's physical condition, such as light exercise (such as walking) for [X12] minutes a day, and moderate exercise (such as Tai Chi) for [X13] times a week, [X14] minutes each time.

[0077] In a specific embodiment of the present invention, 1. Nutritional assessment steps

[0078] (I) Collect basic patient information: Factors such as age and gender may affect nutritional needs and metabolic characteristics; the type of disease, course of disease and treatment plan are closely related to the patient's physical condition and nutritional consumption, providing a basic basis for the subsequent formulation of personalized nutrition plans, making nursing methods more targeted. For example, different types of tuberculosis (such as pulmonary tuberculosis, tuberculous pleurisy, etc.) have different effects on the body, and treatment drugs may also affect the patient's appetite and nutritional absorption. Understanding this information will help to accurately plan nutritional support.

[0079] (II) Physical examination measurement indicators: By measuring height, weight, skin fold thickness, upper arm circumference and other intuitive data, the patient's physical nutritional status can be preliminarily judged. Height and weight can be used to calculate the body mass index (BMI) to assess whether the patient has problems such as thinness or obesity; skin fold thickness and upper arm circumference reflect the body's fat and muscle reserves, which helps to understand the patient's nutritional reserve status and promptly identify malnutrition risks so as to adjust nutritional support strategies.

[0080] (III) Laboratory tests: Routine blood tests can help understand whether the patient has abnormal blood components such as anemia. Anemia may affect oxygen transport and body metabolism, thereby affecting nutritional needs. Liver function and kidney function tests can assess the liver and kidneys' ability to metabolize and excrete nutrients, and guide the selection and dosage of nutritional supplements to avoid burdening the liver and kidneys. Electrolyte tests can detect electrolyte disorders, such as low potassium and low sodium, and timely adjust the diet or supplement the corresponding electrolytes to maintain a stable internal environment. Serum protein levels are an important indicator for assessing the patient's protein nutritional status. Hypoproteinemia may affect the body's repair and immune function, suggesting the need to strengthen protein supplementation.

[0081] Steps to develop a nutrition plan

[0082] (I) Personalized nutrition plan as a whole: Comprehensively consider the individual differences and nutritional status of patients, formulate a comprehensive nutrition plan, ensure the scientificity and effectiveness of nutritional support, meet the different nutritional needs of patients, improve the effect of nutritional intervention, and promote patient recovery.

[0083] (II) Diet plan: Choosing food according to the patient's taste and habits can improve the patient's compliance and make them more willing to cooperate with dietary adjustments. Foods rich in nutrients such as protein, vitamins, and minerals can help replenish the nutrients that patients lack due to disease consumption, enhance the body's immunity, and promote tissue repair and physical recovery. Reasonable food matching and nutritional ratio requirements can ensure balanced nutritional intake, avoid nutritional imbalance, and maintain the normal operation of various physiological functions of the body.

[0084] (III) Nutritional supplement use plan: Accurately select supplements and determine dosages based on the patient's specific nutritional deficiencies, which can quickly and effectively replenish the missing nutrients and make up for the lack of dietary intake. For example, for patients with severe protein deficiency, an appropriate amount of protein powder supplementation can accelerate physical recovery, but the dosage must be strictly controlled to avoid excessive burden on the kidneys or causing other adverse reactions.

[0085] (IV) Dietary precautions: Avoiding spicy, greasy, and irritating foods can reduce gastrointestinal irritation, reduce the risk of gastrointestinal discomfort, protect the gastrointestinal mucosa, and facilitate the absorption of nutrients. Banning alcohol and smoking can reduce adverse stimulation and damage to the body, because harmful substances in alcohol and tobacco may affect nutritional metabolism and physical recovery, especially for tuberculosis patients. Drinking may increase the burden on the liver, and smoking may damage respiratory function, further affecting physical condition.

[0086] 3. Steps for implementing nutritional support

[0087] 1. Dietary guidance

[0088] 1. General guidance: Introducing the diet plan and precautions in detail to patients and their families can improve their understanding and attention to nutritional support and ensure the correct implementation of the diet plan. Guiding patients to correctly choose food and cooking methods can help retain the nutrients in food and improve nutrient utilization. At the same time, it can meet the taste needs of patients, increase the pleasure of eating, and promote the recovery of patients' appetite and nutrient intake. Encouraging small meals and avoiding overeating is in line with the body metabolism characteristics of tuberculosis patients. It can not only reduce the burden on the gastrointestinal tract, but also ensure continuous nutrient supply and avoid indigestion or nutrient waste caused by eating too much at one time.

[0089] 2. Principles of cooking methods: The cooking time of vegetables should not be too long to reduce the loss of nutrients such as vitamins and retain more nutrients; cooking methods mainly based on steaming, boiling and stewing for meat can reduce fat intake and reduce harmful substances produced by fat oxidation. At the same time, it makes the protein in meat easier to be digested and absorbed by the human body, improves the efficiency of nutrient utilization, provides patients with a high-quality source of nutrition, and promotes physical recovery.

[0090] 3. Eat small and frequent meals and arrange the distribution of calories: Set a meal schedule of 5-6 meals a day according to the actual situation of the patient, which is more in line with the body's metabolic needs of tuberculosis patients and avoids energy deficiency and nutrient deficiency caused by long-term fasting. Reasonably distribute the calories of each meal. Breakfast accounts for a certain proportion to provide the energy needed in the morning and start the metabolism of the day; lunch has an appropriate proportion to meet the energy needs of afternoon activities and body function maintenance; dinner is reduced appropriately to avoid excessive digestive burden at night. Snacks are arranged according to the patient's hunger and nutritional needs. Appropriate nutrition can be supplemented between meals or before bedtime to maintain blood sugar stability and continuous supply of nutrition, which helps the patient's physical recovery and improve nutritional status.

[0091] (II) Use of nutritional supplements

[0092] 1. Correct use and observation of reactions: Guide patients to use nutritional supplements correctly according to the plan to ensure that the supplements play their due nutritional supplement role. Closely observe the reactions after use to promptly detect and deal with possible discomfort symptoms, such as allergies, gastrointestinal discomfort, etc., to ensure the safety and health of patients. By adjusting the dose or changing the supplement in time, adverse reactions can be avoided to cause damage to the patient's body, while ensuring the effectiveness of nutritional supplements.

[0093] 2. Determine the time and method of taking: Determine the time and method of taking according to the characteristics of nutritional supplements, which can improve their absorption and utilization rate and reduce irritation to the gastrointestinal tract. For example, some nutritional supplements are taken after meals, using the buffering effect of food on the gastrointestinal tract to reduce gastrointestinal irritation and reduce the occurrence of discomfort symptoms; protein powder is taken between meals or after exercise, when the body's demand for protein increases, the absorption effect is better, and it can more effectively promote muscle synthesis and body repair. Control the water temperature when taking to avoid excessively high temperatures that damage nutrients, ensure that the nutritional value of the supplement is fully utilized, and provide effective nutritional support for patients.

[0094] 3. Nutrition monitoring

[0095] 1. Monitoring indicators and frequency: Regularly measuring body weight, skin fold thickness, upper arm circumference and other body indicators and conducting laboratory tests can provide real-time and objective understanding of the patient's nutritional status and metabolic changes. Measuring simple body indicators at least once a week can timely detect short-term fluctuations in weight and other indicators, reflecting the balance of nutritional intake and consumption; conducting comprehensive laboratory tests every [X8] weeks to gain an in-depth understanding of changes in blood routine, liver and kidney function, electrolytes, serum proteins and other indicators, comprehensively evaluate the nutritional support effect and body metabolic status, and provide an accurate basis for adjusting the nutritional plan.

[0096] 2. Adjust the plan based on monitoring results: When the patient's weight increases or decreases by more than [X9] kg within a certain period of time, and the serum protein increases or decreases by more than [X10] g / L, timely adjust the diet or nutritional supplement dosage to ensure that nutritional support is always adapted to the patient's physical needs. For example, if the weight increases too quickly, calorie intake may need to be adjusted to prevent obesity and related complications; weight loss or low serum protein indicates the need to increase nutritional supplements or adjust the diet structure to meet the nutritional needs of physical recovery and promote the patient's health recovery.

[0097] 4. Psychological support steps

[0098] (I) Psychological counseling and encouragement: Understanding the patient's psychological state and counseling can reduce the negative impact of negative emotions such as anxiety and depression on the patient's body and recovery. Negative emotions may affect the patient's appetite, sleep and treatment compliance. Through psychological intervention, help patients maintain a positive attitude, enhance their confidence and courage to cope with the disease, and improve their body's self-regulation ability and recovery motivation. Encouraging patients to face the disease positively and build confidence in overcoming the disease will help stimulate the patient's inner potential, promote the body's recovery process, and improve treatment effects and quality of life.

[0099] (II) Organizing lectures and exchange activities: By organizing nutrition support and nursing lectures and exchange activities, we provide patients with a platform for learning and communication. Patients can obtain more professional knowledge about tuberculosis treatment and nutrition support in the lectures, improve their self-management ability, and understand how to better cooperate with treatment and care. Exchange activities allow patients to share experiences and insights, enhance their sense of belonging and identity, reduce loneliness and helplessness, and gain encouragement and inspiration from the recovery experience of others, improve treatment compliance and recovery confidence, and promote the improvement of overall recovery effect.

[0100] 5. Health education steps:

[0101] (I) Knowledge popularization: Popularize the knowledge of tuberculosis prevention and treatment and the importance of nutritional support and nursing care to patients and their families, so that they can fully understand the nature of the disease, its transmission routes and preventive measures, and improve their awareness of the disease and prevention. Understand the key role of nutritional support in the rehabilitation process, so that they can pay more attention to and cooperate with nutritional care, actively participate in the patient's rehabilitation process, and create a good atmosphere for doctors and patients to fight the disease together.

[0102] (II) Dietary matching and nutritional supplementation guidance: Develop personalized dietary matching examples and nutritional supplementation suggestions based on the patient's nutritional needs and physical condition, and provide specific operational guidelines for patients and their families. Help them arrange their diet reasonably in daily life, ensure that patients take in adequate and balanced nutrition, and meet the needs of physical recovery. Correct dietary matching and nutritional supplementation can help improve the patient's nutritional level, enhance the body's immunity, promote disease recovery, and prevent the recurrence of diseases or complications caused by malnutrition.

[0103] (III) Encourage family members to participate in rehabilitation: Encourage family members to actively participate in the patient's rehabilitation process and play an important supporting role in the patient's rehabilitation. Instruct family members to provide psychological support to patients, which can improve the patient's psychological state and enhance their confidence in rehabilitation; supervise diet and medication, ensure that patients strictly abide by nutrition plans and treatment plans, and improve treatment effects; assist patients in appropriate exercise, and choose appropriate exercise methods and intensity according to the patient's physical condition. For example, walking can enhance physical fitness, and Tai Chi can help regulate physical and mental balance, promote blood circulation and metabolism, accelerate the rehabilitation process, and jointly promote the patient's healthy recovery.

[0104] Specifically in this plan, the nutritional assessment step also includes evaluating the patient's gastrointestinal function. Specific detection indicators include gastrointestinal motility frequency, digestive enzyme activity, etc., so as to consider the patient's digestion and absorption capacity when formulating a nutritional plan and implementing nutritional support.

[0105] In the present embodiment: For patient Li, in the nutritional assessment step, in addition to the routine basic information collection, physical examination and laboratory examination, the gastrointestinal function status was particularly evaluated. The frequency of gastrointestinal motility was monitored by means of ultrasound examination and other means, and it was found that the gastrointestinal motility was relatively slow, about [specific frequency value] times per minute. At the same time, the activity of digestive enzymes was detected, and the results showed that the activity of some digestive enzymes (such as pancreatic amylase, pancreatic lipase, etc.) was slightly lower than the normal range. When formulating a nutrition plan, considering its weak digestion and absorption capacity, easily digestible foods were selected in the diet plan, such as meat was made into minced meat, vegetables were cut into filaments or made into vegetable puree, etc., and the number of meals was increased, from three meals a day to five meals a day, and the amount of each meal was appropriately reduced. In the selection of nutritional supplements, short peptide protein supplements that are easily absorbed are preferred, and probiotic preparations that promote digestion are used. During the implementation of nutritional support, the patient's digestion was closely observed, and it was found that after a period of adjustment, the patient's gastrointestinal discomfort symptoms were alleviated and the nutrient absorption status was improved to a certain extent.

[0106] Specifically in this plan, in the nutrition plan formulation step, for tuberculosis patients with other diseases (such as diabetes, hypertension, etc.), the diet plan and the choice of nutritional supplements should be adjusted according to the characteristics of their comorbidities. For example, for diabetic patients, the carbohydrate intake should be controlled, the dietary fiber intake should be increased, and low-sugar, low-fat protein sources should be selected; for hypertensive patients, the sodium salt intake should be limited, the potassium salt intake should be increased, and the fat and cholesterol intake should be controlled.

[0107] In the present embodiment: Patient Zhang suffers from tuberculosis and diabetes. In the nutritional plan formulation step, adjustments are made for the characteristics of his comorbidities. In the diet plan, the intake of carbohydrates is strictly controlled. According to his body weight and activity level, the daily carbohydrate intake is controlled at about [specific grams], and the intake of dietary fiber is increased, such as eating more foods rich in dietary fiber such as oats, brown rice, and vegetables. Protein sources selected low-sugar, low-fat high-quality proteins, such as egg white, fish, and soy products. For nutritional supplements, a sugar-free vitamin-mineral compound preparation was selected, and according to its blood sugar monitoring situation, chromium and other nutrients that help regulate blood sugar were appropriately supplemented. In the process of implementing nutritional support, close attention was paid to the patient's blood sugar changes, and the diet and nutritional supplements were adjusted to control the patient's blood sugar well, and the tuberculosis condition gradually stabilized and improved.

[0108] Specifically in this plan, during the implementation of nutritional support, dietary guidance should also include guiding patients to arrange water intake properly. The daily water intake should be determined based on the patient's weight, condition and environmental factors, generally [X15]ml to [X16]ml. Water should be drunk in small amounts and multiple times to avoid drinking a large amount of water at one time, which increases the burden on the kidneys.

[0109] In the present embodiment: taking patient Wang as an example, in the dietary guidance of the nutritional support implementation step, according to his weight of [specific weight value] kg, condition (in the stable period of tuberculosis treatment, with mild edema) and environmental factors (the local climate is relatively dry), it is determined that his daily water intake is [X15] = 1500ml to [X16] = 2000ml. The patient is guided to drink water in small amounts and multiple times, with each drinking amount being about 200ml, and drinking water once every 1-2 hours. It avoids the patient from drinking a large amount of water at one time, reducing the burden on the kidneys. At the same time, it is observed that the patient's edema has also improved, the body's metabolism has been promoted, which is conducive to the absorption and utilization of nutrients, and plays a positive role in its overall recovery. In the subsequent nutritional monitoring, the patient's water intake and discharge are also tracked and evaluated as an important indicator, and the drinking water plan is further optimized to ensure that the patient's water balance and nutritional support effect are in the best state.

[0110] Specifically in this plan, in the psychological support step, psychological assessment scales (such as the anxiety self-rating scale, the depression self-rating scale, etc.) are used to regularly assess the patient's mental state, and the method and intensity of psychological counseling are adjusted according to the assessment results to ensure the effectiveness of psychological support.

[0111] In this embodiment: During the period of tuberculosis treatment, patient Zhao was in a low mood and lacked confidence in treatment and rehabilitation. In the psychological support step, we first used the Self-Rating Anxiety Scale (SAS) and the Self-Rating Depression Scale (SDS) to assess his psychological state. The initial assessment results showed that Zhao's SAS score reached [specific score 1] points and the SDS score reached [specific score 2] points, indicating that he had obvious anxiety and depression.

[0112] Based on the evaluation results, we developed a personalized psychological counseling program for Zhao. In the early stage, the psychotherapist had face-to-face communication with Zhao twice a week, each time for about 30 minutes. He mainly listened to Zhao's concerns and troubles about the disease, gave him positive responses and encouragement, and introduced him to successful cases to enhance his confidence in overcoming the disease. At the same time, Zhao was advised to do some simple relaxation training, such as deep breathing, progressive muscle relaxation, etc., twice a day, each time for about 15 minutes.

[0113] After two weeks of intervention, SAS and SDS were used for evaluation again. Zhao's SAS score dropped to [specific score 3] points, and his SDS score dropped to [specific score 4] points. His anxiety and depression were relieved. At this time, the psychological counseling method was adjusted, and the frequency of face-to-face communication was changed to once a week. The time of each communication was extended to 45 minutes. The focus was on discussing Zhao's progress and positive changes in the rehabilitation process to further strengthen his psychological resilience. At the same time, Zhao was recommended to participate in some small activities organized in the ward, such as handicrafts and painting, to promote his communication and interaction with other patients and enhance his sense of social support.

[0114] Through regular psychological status assessments and corresponding psychological counseling methods and intensity adjustments, Zhao's mental state gradually improved, and his attitude towards treatment and rehabilitation became more proactive, which also created favorable psychological conditions for his physical recovery.

[0115] Specifically in this plan, during the health education step, multimedia materials (such as brochures, videos, public account articles, etc.) are used to disseminate tuberculosis prevention and control knowledge and nutritional support nursing information to patients and their families to improve the effectiveness and coverage of health education.

[0116] In the present embodiment: brochure: exquisite brochure is made, and content includes basic knowledge (such as cause of disease, symptom, transmission route, etc.), treatment method, drug side effect and countermeasures, importance and specific method of nutritional support, etc. of tuberculosis. The brochure is equipped with vivid pictures and concise and clear text description, which is convenient for patients and family members to check at any time. When the patient is admitted to the hospital, a brochure is issued for each patient and his family members, and a nurse is arranged to explain briefly to ensure that they have a preliminary understanding of the brochure content. A brochure rack is set in the ward, which is convenient for patients to read at any time. After reading the brochure, the family members of patient Liu have a more comprehensive understanding of the prevention and treatment of tuberculosis, and actively cooperate with medical staff to adjust the diet for Liu, and supervise him to take medicine on time.

[0117] Video: A series of videos on tuberculosis prevention and nutritional support were produced, including expert lectures, patient recovery case sharing, and nutritional cooking demonstrations. A TV was set up in the public area of ​​the ward to play these videos at a fixed time every day. The video content is vivid and easy to understand, attracting many patients and their families to watch. For example, after watching the nutritional cooking demonstration video, patient Li learned how to make nutritious and delicious food for himself, which improved his compliance with dietary treatment. At the same time, the video can also be released through the hospital's official website and social media platforms, which is convenient for patients to continue watching and learning after discharge, expanding the coverage of health education.

[0118] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for nutritional support and nursing of tuberculosis patients, characterized in that: Including the following steps: S1. Nutritional assessment steps: Collect the patient's basic information, including age, gender, height, weight, disease type, course of disease, treatment plan, etc.; Perform a physical examination and measure height, weight, skinfold thickness, and upper arm circumference to assess the patient's nutritional status. Conduct laboratory tests, including blood routine, liver function, kidney function, electrolytes, serum protein, etc., to understand the patient's nutritional metabolism; S2. Nutrition plan formulation steps: Develop a personalized nutrition plan based on the results of the nutrition assessment, which includes a diet plan, nutritional supplement use plan, and dietary precautions; The diet plan should be based on the patient's taste and eating habits, and should include foods rich in nutrients such as protein, vitamins, minerals, such as lean meat, fish, eggs, milk, beans, fresh vegetables and fruits, etc. The combination and intake of food should meet certain nutritional ratio requirements; The use of nutritional supplements should be determined according to the patient's nutritional deficiency. For example, for patients with protein deficiency, the dosage of protein powder is [X1]g to [X2]g per day. For patients with vitamin deficiency, the specific ingredients and dosage of multivitamin tablets should be determined according to the type of deficiency. Dietary precautions clearly stipulate that spicy, greasy, and irritating foods should be avoided, and drinking and smoking are prohibited. S3. Steps for implementing nutritional support: 3.1 Dietary guidance: Introduce the diet plan and dietary precautions in detail to patients and their families, guide patients to choose the right food and cooking methods, encourage patients to eat small meals frequently and avoid overeating, regularly evaluate patients' diet, and adjust the diet plan based on patients' feedback and nutritional assessment results; Cooking methods should follow the principle of retaining the nutritional content of food. For example, the cooking time of vegetables should not be too long, and meat should be cooked mainly by steaming, boiling or stewing, avoiding frying, roasting or other methods that may cause loss of nutrients and the production of harmful substances. The specific meal arrangement of eating small and frequent meals can be set according to the actual situation of the patient. For example, it can be divided into 5-6 meals a day. The calorie distribution of each meal should be reasonable, with breakfast accounting for [X3]% of the total calories, lunch accounting for [X4]%, and dinner accounting for [X5]%. Snacks should be arranged appropriately according to the patient's hunger and nutritional needs; 3.2 Use of nutritional supplements: Instruct patients on how to use nutritional supplements correctly according to the nutritional supplement usage plan, and pay attention to the patient's reaction after using the nutritional supplements. If any discomfort occurs, adjust the dosage or replace the nutritional supplement in time; The time and method of taking nutritional supplements should be determined according to their characteristics. For example, some nutritional supplements need to be taken after meals to reduce gastrointestinal irritation. Protein powder can be taken between meals or after exercise to promote absorption. The water temperature when taking should be controlled between [X6]℃ and [X7]℃ to avoid excessive temperature that destroys the nutrients. 3.3 Nutritional monitoring: Regular physical examinations and laboratory tests should be performed, and monitoring indicators include weight, skinfold thickness, upper arm circumference, blood routine, liver function, kidney function, electrolytes, serum protein, etc. The monitoring frequency is to measure weight, skinfold thickness, upper arm circumference at least once a week, and conduct a comprehensive laboratory test every [X8] weeks; Adjust the nutrition plan in a timely manner according to the results of nutrition monitoring. When the patient's weight increases or decreases by more than [X9] kg within a certain period of time (such as two weeks), or the serum protein increases or decreases by more than [X10] g / L, the diet plan or the dosage of nutritional supplements should be adjusted accordingly; S4. Psychological support steps: Understand the patient's mental state, provide psychological counseling to the patient, reduce the patient's anxiety and depression, encourage the patient to face the disease positively, and build confidence in overcoming the disease; Organize patients to participate in nutrition support nursing lectures and communication activities to improve patients' self-management ability and compliance. The frequency of lectures and communication activities should be at least once every [X11] week; S5. Health education steps: Popularize knowledge about tuberculosis prevention and treatment and the importance of nutritional support and nursing care to patients and their families, so that they can understand the transmission routes, prevention measures, treatment methods of tuberculosis and the key role of nutritional support in recovery; Guide patients and their families to properly match diets and supplement nutrition to improve the nutritional level of patients, such as developing personalized diet examples and nutritional supplement recommendations based on the nutritional needs and physical conditions of patients; Patients and their families are encouraged to actively participate in the patient's rehabilitation process and jointly promote the patient's health, including guiding family members on how to provide psychological support to patients in daily life, supervising the patient's diet and medication, and assisting the patient in appropriate exercise. The mode and intensity of exercise should be determined according to the patient's physical condition, such as light exercise (such as walking) for [X12] minutes a day, and moderate exercise (such as Tai Chi) for [X13] times a week, [X14] minutes each time.

2. A method for nutritional support and nursing of tuberculosis patients according to claim 1, characterized in that: The nutritional assessment step also includes evaluating the patient's gastrointestinal function. Specific test indicators include gastrointestinal motility frequency, digestive enzyme activity, etc., so that the patient's digestion and absorption capacity can be considered when formulating a nutritional plan and implementing nutritional support.

3. A method for nutritional support and nursing of tuberculosis patients according to claim 2, characterized in that: In the process of formulating a nutrition plan, for tuberculosis patients with other diseases (such as diabetes, hypertension, etc.), the diet plan and the choice of nutritional supplements should be adjusted according to the characteristics of their comorbidities. For example, for diabetic patients, the carbohydrate intake should be controlled, the dietary fiber intake should be increased, and low-sugar, low-fat protein sources should be selected; for hypertensive patients, the sodium salt intake should be limited, the potassium salt intake should be increased, and the fat and cholesterol intake should be controlled.

4. A method for nutritional support and nursing of tuberculosis patients according to claim 3, characterized in that: During the implementation of nutritional support, dietary guidance should also include guiding patients to arrange water intake properly. The daily water intake should be determined based on the patient's weight, condition and environmental factors, generally [X15]ml to [X16]ml. Water should be drunk in small amounts and multiple times to avoid drinking a large amount of water at one time, which increases the burden on the kidneys.

5. A method for nutritional support and nursing of tuberculosis patients according to claim 4, characterized in that: In the psychological support step, psychological assessment scales (such as the self-rating anxiety scale, the self-rating depression scale, etc.) are used to regularly assess the patient's mental state, and the method and intensity of psychological counseling are adjusted according to the assessment results to ensure the effectiveness of psychological support.

6. A method for nutritional support and nursing of tuberculosis patients according to claim 5, characterized in that: During the health education process, multimedia materials (such as brochures, videos, public account articles, etc.) are used to disseminate tuberculosis prevention and control knowledge and nutritional support nursing information to patients and their families to improve the effectiveness and coverage of health education.