Buser C S
Schweiz Rundsch Med Prax. 1993 Sep 21;82(38):1033-8.
The need for food in dying patients varies from one individual to the next. This requires the nursing staff to establish a precise history of the eating and drinking habits of these patients and their families. The necessary care is based on this history, on the professional knowledge of the nursing personnel, and on the ethical guidelines of the Swiss Association of Nursing Personnel, published in 1990. Care and nutrition programs must be reevaluated daily and adapted to the changing situation of the patient. The paper presents six major strategies drawn up by Brown and Chekryn in 1987 in order to assist nursing staff in coping with dehydration problems. Five (non-representative) interviews with experienced nurses throw light on the importance of giving special consideration to the nutritional needs of dying patients.
临终患者对食物的需求因人而异。这就要求护理人员准确了解这些患者及其家属的饮食和饮水习惯。必要的护理基于这一病史、护理人员的专业知识以及1990年出版的瑞士护理人员协会的伦理准则。护理和营养计划必须每天重新评估，并根据患者不断变化的情况进行调整。本文介绍了布朗和切克林于1987年制定的六项主要策略，以帮助护理人员应对脱水问题。对经验丰富的护士进行的五次（非代表性）访谈揭示了特别关注临终患者营养需求的重要性。
