知识宣教辅助饮食指导对老年T2DM患者的影响

为了探讨饮食指导联合知识宣教对老年T2DM患者血糖波动的影响,本研究选取在本院治疗的136例老年T2DM患者并随机分组,对照组患者给予常规护理,试验组患者实施知识宣教辅助饮食指导。通过观察比较比较两组患者血糖达标时间、血糖波动次数、平均血糖漂移幅度、空腹血糖、餐后2 h血糖、糖化血红蛋白和血脂水平差异,本研究发现治疗后试验组患者血糖达标时间为(19.06±2.70) h、血糖波动次数为(2.01±0.94)次/d、平均血糖漂移幅度为(3.12±1.04) mmol/L,较对照组均明显改善(p<0.05);试验组患者空腹血糖为(6.01±0.18) mmol/L、餐后2 h血糖(8.31±0.32) mmol/L、糖化血红蛋白(6.39±0.65)%,明显低于对照组(p<0.05);试验组患者LDL-C为(2.49±0.02) mmol/L、TG为(1.12±0.02) mmol/L同对照组比较明显下降(p<0.05)。研究表明,针对老年T2DM患者给予饮食指导联合知识宣教可控制患者血糖和血脂水平,避免血糖波动,值得推广应用。

Effect of Diet Guidance Combined with Knowledge Propaganda on Elderly Patients with T2DM

In order to explore the e ffect of diet guidance combined with knowledge education on blood glucose fluctuation in elderly T2DM patients, 136 elderly T2DM patients treated in our hospital were selected and randomly divided. The control group received routine nursing, and the experimental group received diet guidance combined with knowledge education. To observe and compare the differences of blood glucose standard time, blood glucose fluctuation frequency, average blood glucose drift amplitude, fasting blood glucose, postprandial 2 blood glucose, glycosylated hemoglobin and blood lipid levels between the two groups. The study showed that after treatment, the patients in the experimental group had reached blood glucose standard time of(19.06±2.70) h, the number of blood glucose fluctuations of(2.01±0.94) d, and the average blood glucose drift amplitude of(3.12±1.04) mmol/L, which were significantly improved compared with the control group(p<0.05). Fasting blood glucose of the experimental group was(6.01±0.18) mmol/L,postprandial 2 blood glucose was(8.31±0.32) mmol/L, and glycosylated hemoglobin was(6.39±0.65)%, LDL-C was(2.49±0.02) mmol/L, and TG was(1.12±0.02) mmol/L, which were significantly lower than those of the control group(p<0.05). The results showed that diet guidance combined with knowledge education for elderly patients with T2DM could control blood glucose and blood lipid levels, avoid blood glucose fluctuation. It would be worth popularizing and applying.