基于Pender健康促进模式食管癌术后患者饮食管理方案的构建

doi:10.16460/j.issn1008-9969.2024.01.012

摘要/Abstract

摘要： 目的构建食管癌术后患者的饮食管理方案,为食管癌术后患者开展饮食管理提供参考。方法以Pender健康促进模式为理论指导,通过文献回顾、半结构式访谈,初步拟定食管癌术后患者的饮食管理方案框架,选取来自三级甲等医院的22名肿瘤护理、临床护理、护理管理专家进行2轮德尔菲专家函询,最终确定食管癌术后患者的饮食管理方案。结果 2轮函询专家问卷有效回收率为100%,专家权威系数为0.90,各条目肯德尔和谐系数分别为0.223、0.274、0.210（P<0.01）;最终形成食管癌术后患者饮食管理方案包括：5个一级条目、18个二级条目、62个三级条目。结论本研究构建的食管癌术后患者饮食管理方案具有一定的科学性与可靠性,可为食管癌患者的术后饮食护理提供参考。

关键词: 食管癌, 手术后, 健康促进模式, 饮食管理, 德尔菲法, 方案构建

Abstract: Objective To construct a postoperative dietary management program for patients with oesophageal cancer, and to provide reference for their dietary management. Methods Guided by the Pender's health promotion model, the framework of a postoperative dietary management plan for patients with oesophageal cancer was initially formulated through literature review and semi-structured interviews. Twenty-two experts of oncology nursing, clinical nursing, and nursing management from tertiary grade-A hospitals were selected to conduct 2 rounds of Delphi expert correspondence to determine the postoperative dietary management plan for patients with oesophageal cancer. Results The effective recovery rate of the 2-round correspondence expert questionnaire was 100%; the expert authority coefficient 0.90, and the Kendall's harmony coefficient of each entry was 0.223, 0.274, and 0.210, respectively (P<0.01). The final postoperative dietary management plan for patients with oesophageal cancer consisted of 5 first-level, 18 second-level, and 62 third-level entries. Conclusion The postoperative dietary management plan for patients with oesophageal cancer constructed in this study is scientific and reliable, and can provide reference for postoperative dietary care for patients with oesophageal cancer.

Key words: esophageal cancer, postoperative, health promotion model, diet management, Delphi method, program construction

中图分类号:

R473.73

高若男, 王翠玲, 李亭雨, 田美雨, 张楠, 郑锐. 基于Pender健康促进模式食管癌术后患者饮食管理方案的构建[J]. 护理学报, 2024, 31(1): 12-16.

GAO Ruo-nan, WANG Cui-ling, LI Ting-yu, TIAN Mei-yu, ZHANG Nan, ZHENG Rui. Construction of a dietary management program for postoperative oesophageal cancer patients based on Pender's health promotion model[J]. Journal of Nursing, 2024, 31(1): 12-16.

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