目的 构建食管癌患者术前营养筛查与评价指标体系并初步应用,为临床医护人员识别患者营养风险提供参考。 方法 通过循证检索和小组讨论形成食管癌患者术前营养筛查与评价指标体系的初版;后经两轮专家咨询法完善各项指 标,构建形成终版。 选取 2023 年 9 月至 2024 年 5 月,于南通大学附属肿瘤医院就诊的 120 例食管癌术前患者为研究对 象,将其按照随机数字表法分为干预组和对照组各 50 例。 对照组实施常规护理,干预组实施食管癌患者术前营养筛查与 评价指标体系,比较干预后两组患者的营养状况。 结果 食管癌患者术前营养筛查与评价指标体系包含 5 个一级指标和 39 个二级指标,专家函询结果较好;初步应用后显示实施患者术前营养筛查与评价指标体系可有效改善患者营养状况( P< 0. 05) 。 结论 食管癌患者术前营养筛查与评价指标体系具有较好的科学性和预测患者营养风险的有效性。

Objective To construct a preoperative nutritional screening and evaluation index system for esophageal cancer patients and apply it initially to provide references for clinical medical personnel to identify the nutritional risk of patients. Method The preliminary version of the preoperative nutritional screening and evaluation index system for esophageal cancer patients was formed through evidence-based search and group discussion then the indexes were improved by two rounds of expert consultation method and the final version was constructed. A total of 120 preoperative patients with esophageal cancer who were treated at the Affiliated Tumor Hospital of Nantong University from September 2023 to May 2024 were selected as the research subjects. They were divided into an intervention group and a control group with 50 cases in each group according to the random number table method. The control group implemented conventional nursing care and the intervention group implemented the preoperative nutritional screening and evaluation index system of esophageal cancer patients based on the control group and compared the nutritional status of the patients in the two groups after the intervention. Result The preoperative nutritional screening and evaluation index system for esophageal cancer patients contains 5 primary indicators and 39 secondary indicators and the results of expert correspondence are better the preliminary application shows that the implementation of the preoperative nutritional screening and evaluation index system for patients can effectively improve the nutritional status of the patients P<0. 05 . Conclusion The preoperative nutritional screening and evaluation index system for esophageal cancer patients has good scientific validity and effectiveness in predicting patient nutritional risks.