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경장영양과 중심정맥영양을 공급받는 환자에서 질병의 상태(APACHE3 Score), 과대사 정도가 영양상태 및 임상적 결과에 미치는 영향
Effects of the APACH3 Score, Hypermetabolic Score on the Nutrition Status and Clinical Outcome of the Patients administered with Total Parenteral Nutrition and Enteral Nutrition
라미용 ( Mi Yong Rha ) , 김은미 ( Eun Mi Kim ) , 조영연 ( Young Y. Cho ) , 서정민 ( Jeong Meen Seo ) , 최혜미 ( Hay Mie Choi )
UCI I410-ECN-0102-2009-510-000626498
* 발행 기관의 요청으로 이용이 불가한 자료입니다.

The aim of this study is to evaluate the clinical outcome. Between January 1, 2002 to September 30, 2002, we prospec­tively and retrospectively recruited 111 hospitalized patients who received Entera1 Nutrition (EN group n = 52) and Total Parenteral Nutrition (TPN group n = 59) for more than seven days. The factors of clinical outcomes are costs, incidences of in-fection, lengths of hospital stay, and changes in weight. The characteristics of patients were investigated, which included nutritional status, disease severity (APACHEIII score) and hypermetabolic severity (hypermetabolic score). Hypermeta-bolic scores were determined by high fever (> 38℃), rapid breathing (> 30 breaths/min), rapid pulse rate (> 100 beats/min), leukocytosis (WBC > 12000 ㎣), leukocytopenia (WBC < 3000 ㎣), status of infection, inflam­matory bowel disease, surgery and trauma. There was a positive correlation between hypermetabolic score and length of hospital stay (ICU), medical cost, weight loss, antibiotics adjusted by age while APACHEIII score did not show corre­lation to clinical outcome. Medical cost was higher by 18.2% in the TPN group than the EN group. In conclusion, there was a strong negative correlation between the clinical outcome (cost, incidence of infection, hospital stay) and hypermetabolic score. Higher metabolic stress caused more malnutrition and complications. For nutritional management of patients with malnutrition, multiple factors, including nutritional assessment, and evaluation of hypermetabolic severity are needed to provide nutritional support for critically ill patients. (Korean J Community Nutrition 11(1): 124~132, 2006)

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