Floruta C V
Colorectal Surgery, Cleveland Clinic Foundation, Cleveland, Ohio 44195, USA.
J Wound Ostomy Continence Nurs. 2001 Jan;28(1):28-31. doi: 10.1067/mjw.2001.112079.
The objective was to collect data related to individual dietary recommendations and restrictions for people with ostomies.
A descriptive survey was used that asked people about food choices/avoidances that occurred because of their ostomy.
Subjects were members of the United Ostomy Association who had an ostomy and were living at home.
A 14-item questionnaire was mailed to the United Ostomy Association membership (approximately 40,000 current members) in their quarterly newsletter.
Six hundred and four questionnaires were returned. The most frequent reason for ostomy surgery among the respondents was colon cancer (71%; n = 424), and the most common type of ostomy was a colostomy. The majority of respondents (88.4%) stated that they were not following a special diet because of the ostomy; 11.8% (n = 69) stated that they had modified their diet. Of the people who had modified their diet, 55% stated that they were using the special diet indefinitely and were adhering to it very well. More than half of the participants had received dietary instructions, provided mainly by a WOC nurse, at the time of surgery. The foods avoided because of the ostomy included fresh fruits, nuts, coconut, and vegetables such as corn, popcorn, cabbage, beans, and onions. The major problems reported were blockage and increased gas.
Many respondents reported problems with certain foods. Preoperative teaching and postoperative follow-up must include anticipatory guidance on food selection.
收集与造口人士个人饮食建议及限制相关的数据。
采用描述性调查，询问人们因造口而产生的食物选择/忌口情况。
研究对象为美国造口人协会中拥有造口且居家生活的成员。
一份包含14个条目的问卷随协会季刊邮寄给美国造口人协会会员（约40000名现有会员）。
共回收604份问卷。在受访者中，进行造口手术最常见的原因是结肠癌（71%；n = 424），最常见的造口类型是结肠造口。大多数受访者（88.4%）表示他们没有因造口而遵循特殊饮食；11.8%（n = 69）表示他们调整了饮食。在调整饮食的人群中，55%表示他们长期采用特殊饮食且严格遵守。超过半数的参与者在手术时接受过饮食指导，主要由伤口造口失禁护理护士提供。因造口而忌口的食物包括新鲜水果、坚果、椰子以及玉米、爆米花、卷心菜、豆类和洋葱等蔬菜。报告的主要问题是堵塞和气体增多。
许多受访者报告了某些食物存在问题。术前教育和术后随访必须包括关于食物选择的预期性指导。
