| 刘露露,卢才菊,刘岩,肖苏琴,张光翼.需求理论下肺癌化疗患者对消化道症状群认知态度及饮食营养管理需求的质性研究[J].实用中西医结合临床,2022,22(13): |
| 需求理论下肺癌化疗患者对消化道症状群认知态度及饮食营养管理需求的质性研究 |
| Qualitative Study on Cognitive Attitudes and Dietary Nutrition Management Needs to Digestive Tract Symptom Groups in Lung Cancer Patients Undergoing Chemotherapy Under the Need Theory |
| 投稿时间：2022-06-29 修订日期：2022-07-18 |
| DOI： |
| 中文关键词: 肺癌 化疗 消化道症状群 认知态度 饮食营养管理需求 |
| 英文关键词: Lung cancer Chemotherapy Gastrointestinal symptom group Cognitive attitude Dietary nutrition management needs |
| 基金项目:1.江西省卫生健康委科技计划项目，SKJP_220212298 ； 2.江西省科技厅科技支撑计划项目，20202BBGL73076 |
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| 中文摘要: |
| 目的：探究需求理论下肺癌化疗患者对消化道症状群的真实认知态度及饮食营养管理需求的质性研究。方法：采用目的抽样方法，选取2021年10~11月南昌市某三甲医院呼吸科收治的16例肺癌化疗患者为研究对象，进行半结构式深入访谈，并运用现象学分析法进行资料分析。结果：通过访谈归纳出三个主题，分别是肺癌化疗患者普遍出现消化道症状但缺乏多渠道的正向行为、肺癌化疗患者对消化道症状群信息管理平台需求较高、肺癌化疗患者出现消化道不适症状时，对营养、饮食的信息需求较大。结论：医护人员应准确评估患者对消化道症状群的认知情况及饮食营养管理需求，实现对消化道症状群的科学管理，提高患者营养水平和生活质量。 |
| 英文摘要: |
| Objective: A qualitative study to explore the real cognitive attitude of lung cancer chemotherapy patients to digestive tract symptom cluster under the need theory. Methods: Using the method of objective sampling, 16 patients with lung cancer undergoing chemotherapy in the respiratory department of a third class hospital in Nanchang were interviewed semi structurally from October to November 2021, and the data were analyzed by phenomenological analysis. Results: Through the interview, three themes were summarized: Patients with lung cancer chemotherapy generally had gastrointestinal symptoms but lacked multi-channel positive behavior, patients with lung cancer chemotherapy had higher demand for information management platform of gastrointestinal symptoms group, and patients with lung cancer chemotherapy had greater demand for information on nutrition and diet when they had gastrointestinal discomfort symptoms. Conclusion: Medical staff should accurately evaluate patients" cognition of gastrointestinal symptom groups and dietary nutrition management needs, realize the scientific management of gastrointestinal symptom groups, and improve patients" nutritional level and quality of life. |
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