腦中風病患之飲食衛教需求――以中部海線某醫院為例

Dietary education needs in stroke patients - experience from a teaching hospital at coast area in middle Taiwan

健康的飲食行為是腦中風病患預防保健的重要課題，住院治療的目標更是落實病患正確服用藥物及飲食衛教。本研究採立意取樣，共收案205名腦中風病患，由營養師運用訪談半結構式問卷的方式記錄腦中風住院病患24小時的飲食史及生活型態，探討腦中風的飲食認知、增稠劑的使用，以及對於危險因子：高血壓、糖尿病、高血脂及體重控制的飲食認知，研究發現僅（7.8%）可達到國民健康署三蔬兩果的標準，研究對象中有腦中風或糖尿病病史的病患在接受衛教前的飲食認知程度高於新診斷疾病的病患，分別達顯著水準（p<0.001 / p=0.025），研究發現腦中風病患在接受危險因子衛教後，對飲食相關認知確實提升（p<0.001），研究顯示除了規則使用藥物以外，配合飲食相關知識及衛教能有效控制危險因子。 Healthy diet behavior is a crucial element in stroke prevention. The correct use of medication and dietary education were main goal in hospital care. This study recruited 205 stroke patients. Dietists using semi-structured questionnaire recording 24-hour diet history and lifestyle. The aim is to access dietary awareness among stroke, food thickening agent using and risk factor control including hypertension, diabetes, hyperlipidemia and body weight. The results showed only 7.8% patients eats three servings of vegetables and two servings of fruits as health promotion administration recommended. Patients who have stroke or diabetes history have higher dietary awareness than newly diagnosed stroke patients (p