Russell L, Taylor J, Brewitt J, Ireland M, Reynolds T
Burton Hospitals NHS Trust, Burton-on-Trent.
J Tissue Viability. 1998 Oct;8(4):16-22. doi: 10.1016/s0965-206x(98)80030-2.
This paper describes the development and validation of the Burton Score, a nutritional assessment tool based on the Waterlow score, with the rationale that since nurses already collect data for one score, it would only lead to unnecessary duplication of effort if a totally different scoring scheme were to be used for nutritional assessment. Initial cut offs were determined by a pilot study of 26 patients on an elderly care ward and validated by comparing the nutritional status of 263 patients estimated by the Burton score with a dietitian's assessment of nutrition. The validation study showed that although there was significant correlation between the Burton and Waterlow scores the Burton score correlated more closely with the dietitian's assessments. The King's Fund report of 1992 stated that all patients should have assessment of nutritional status on admission to hospital: we believe the Burton score could provide a simple tool to achieve this goal.
本文介绍了伯顿评分法的开发与验证过程。伯顿评分法是一种基于沃特洛评分法的营养评估工具，其基本原理是，鉴于护士已经在为一项评分收集数据，如果采用完全不同的评分方案进行营养评估，只会导致不必要的重复工作。最初的临界值是通过对老年护理病房的26名患者进行的一项试点研究确定的，并通过将伯顿评分法评估的263名患者的营养状况与营养师的营养评估结果进行比较来验证。验证研究表明，虽然伯顿评分法与沃特洛评分法之间存在显著相关性，但伯顿评分法与营养师的评估结果相关性更强。1992年国王基金的报告指出，所有患者入院时都应进行营养状况评估：我们认为伯顿评分法可以提供一个实现这一目标的简单工具。
