Abstract:

Objective To investigate the temperature change of enteral nutrition（EN） solution in pharynx and cardia during continuous feeding through a nasogastric tube（NGT） at normal environment temperature. Methods 42 patients with EN support were enrolled by the convenient sampling in the Intensive Care Department of a Level A tertiary hospital in Nanjing. The body temperature of the patients and the EN solution temperature in the NGT（in pharynx and cardia）were measured at different infusion rates（20 ml/h,50 ml/h,70 ml/h,100 ml/h,120 ml/h）. Results The temperature of pharyngeal nutrient solution corresponding to the EN solution infusion rates of 20ml/h,50ml/h,70ml/h,100ml/h,120ml/h were 37.35（36.2,38.2）℃,35.4（34.2,36.7）℃,（33.96±1.80）℃,32.75（30.88,33.63）℃,（31.46±1.55）℃. The corresponding temperature of cardiac nutrient solution were（37.51±0.86）℃,（37.37±0.88）℃,（37.30±0.85）℃,（37.13±0.86）℃,36.8（36.28,37.6）℃. When the infusion rate of the EN solution was less or equal to 100 ml/h,there was no significant difference between the EN solution temperature in the cardia and the body temperature of patients（P>0.05）.But when the infusion solution rate was≥50 ml/h,there were significant differences between the temperature of pharyngeal camp solution and the patient’s body temperature（P<0.05）. There was no significant difference among the EN solution temperature in the cardia and the temperature variation in different body temperature groups（36.0~37.0 ℃,37.1~38.0 ℃,38.1~39.0 ℃）（P>0.05）. Conclusion When the EN solution infusion rate was less or equal to 100ml/h and the body temperature ranges between 36.0~39.0 ℃,the EN solution temperature in cardia is close to the body temperature of the patient.

Key words: Nasogastric Tube, Enteral Nutrition, Nutrition Therapy, Nutritional Support, Nursing Care, Nasogastric Tube, Enteral Nutrition, Nutrition Therapy, Nutritional Support, Nursing Care

摘要：

目的 探讨人体鼻、咽、食管对经鼻胃管持续输注中的营养液的加温效果。方法 采用方便抽样法,选取2020年1月—8月在南京市某三级甲等医院重症医学科住院的42例经鼻胃管持续输注肠内营养液的患者作为研究对象,在营养液无体外加温的情况下,测量并比较患者的体温与不同输注速度（20 ml/h、50 ml/h、70 ml/h、100 ml/h、120 ml/h）下咽部、贲门部营养液温度的差异。结果 营养液速度为20 ml/h、50 ml/h、70 ml/h、100 ml/h、120 ml/h对应的咽部营养液温度分别为37.35（36.20,38.20）℃、35.40（34.20,36.70）℃、（33.96±1.80）℃、32.75（30.88,33.63）℃、（31.46±1.55）℃,对应的贲门部营养液温度分别为（37.51±0.86）℃、（37.37±0.88）℃、（37.30±0.85）℃、（37.13±0.86）℃、36.80（36.28,37.60）℃。当营养液输注速度≥50 ml/h时,咽部营液温度与患者体温的差异有统计学意义（P<0.05）;营养液输注速度≤100 ml/h时,贲门部营养液温度与患者体温的差异无统计学意义（P>0.05）;将患者体温分为3组（36.0~37.0 ℃、37.1~38.0 ℃、38.1~39.0 ℃）,在营养液不同输注速度下3组患者贲门部营养液温度与其体温差值的差异均无统计学意义（P>0.05）。结论 人体鼻、咽、食管对经鼻胃管持续输注的营养液具有加温作用,且加温效果与营养液输注速度有关,当患者体温在36.0~39.0 ℃,营养液输注速度≤100 ml/h时,常温营养液到达贲门时温度可接近机体温度。

关键词: 护理, 鼻胃管, 肠道营养, 营养疗法, 营养支持, 护理