Dietary nutrition nursing intervention for patients with hypertension and its effect evaluation
高血压病患者饮食营养护理干预及其效果评价

摘要

目的 分析对高血压病患者采用饮食营养护理干预的实际效果；方法 选取2024年1月至12月在我院接受治疗的80例高血压病患者，根据研究对象匹配性原则分为观察组与对照组，各40例。对照组为常规护理，观察组联合饮食营养护理干预，比较两组干预前后的血压及糖脂代谢指标水平的变化情况，以此评估护理干预实际价值；结果 护理前，两组在血压指标及糖脂代谢指标上无明显差异（P＞0.05），干预后观察组的收缩压及舒张压水平较低，且血糖及血脂指标均优于对照组（P<0.05）；结论 对高血压病患者采用饮食营养护理干预模式，能够辅助临床治疗来进一步优化患者的血压水平，调节糖脂代谢指标，应用价值良好。

Abstract

Objective To analyze the actual effect of dietary nutrition nursing intervention on patients with hypertension;
Methods 80 patients with hypertension treated in our hospital from January to December, 2024 were divided into observation group and control group according to the principle of matching subjects, with 40 cases in each group. The control group was given routine nursing, while the observation group was given diet and nutrition nursing intervention. The changes of blood pressure and glucose and lipid metabolism indexes before and after intervention were compared, so as to evaluate the practical value of nursing intervention.
Results Before nursing, there was no significant difference in blood pressure index and glucose and lipid metabolism index between the two groups (P > 0.05). After intervention, the levels of systolic blood pressure and diastolic blood pressure in the observation group were lower, and the indexes of blood sugar and lipid were better than those in the control group (P < 0.05).
Conclusion   The intervention mode of dietary nutrition nursing for patients with hypertension can assist clinical treatment to further optimize the blood pressure level of patients and adjust the indexes of glucose and lipid metabolism, which has good application value.