背景:本研究旨在使用Delphi方法为危重患者构建肠内营养评估系统,以指导制定肠内营养支持策略并减少肠内营养中断。
方法:我们使用国内外数据库获取和分析文献,并形成“危重患者全程肠内营养评价系统”。\"采用德尔菲法进行两轮专家意见咨询,结合课题组的建议,最终确定营养评价体系的内容。
结果:经过两轮专家咨询,围绕三个维度形成了一个营养评估体系:在开始之前,during,营养支持结束后。两轮专家咨询的有效回收率分别为90.0%(18/20)和100.0%(18/18),分别。权威系数分别为0.865和0.908,肯德尔协调系数分别为0.108(P<0.05)和0.115(P<0.001),分别。最后,基于德尔菲法构建了危重病人全肠内营养评价体系,包括三个主要项目和七个二级和28个三级指标。
结论:所建立的“危重病人全程肠内营养评价体系”在专家意见和可靠性方面具有较高的一致性,可为重症患者肠内营养过程提供实用的评价工具。
BACKGROUND: This study aimed to construct an enteral nutrition evaluation system for critically ill patients using the Delphi method to direct the formulation of enteral nutrition support strategies and reduce interruption to enteral feeding.
METHODS: We used domestic and foreign databases to obtain and analyze the literature and form \"The Whole-Proceeding Enteral Nutrition Evaluation System for Critically Ill Patients.\" The Delphi method was used to conduct two rounds of expert opinion consultation, combined with the suggestions from the research group to finalize the nutrition evaluation content of the system.
RESULTS: After two rounds of expert consultation, a nutrition evaluation system was formed around three dimensions: before the start, during, and after the end of nutritional support. The effective recovery rates of the two rounds of expert consultation were 90.0% (18/20) and 100.0% (18/18), respectively. Authority coefficients were 0.865 and 0.908, while Kendall coordination coefficients were 0.108 ( P < 0.05) and 0.115 ( P < 0.001), respectively. Finally, the full enteral nutrition evaluation system for critically ill patients was constructed based on the Delphi method, including three primary items and seven secondary and 28 tertiary indicators.
CONCLUSIONS: The established \"Whole-Proceeding Enteral Nutrition Evaluation System for Critically Ill Patients\" has high consistency from expert opinions and reliability, which can provide a practical evaluation tool for the process of enteral nutrition for severe patients.