摘要目的? 评价营养干预对产妇产褥期饮食行为和产后康复的影响.方法? 2018年3—8月选择妊娠≥28周的正常单胎初产妇596名,随机分为干预组(n=299)和对照组(n=297).干预组给予产褥期营养保健知识培训及个体化的膳食指导,对照组接受常规产褥期营养保健知识培训.比较两组产褥期各类食物摄入量、产妇康复以及产褥期并发症的差异.结果? 干预组产妇产褥期除粮谷类、蛋类食品的摄入量低于对照组,其他各类食物的摄入量均高于对照组.产后6周,干预组的子宫底高度(7.2±3.2)cm、乳房胀痛VAS评分(2.64±1.10)分和BM(I 27.87±8.86) kg/m2,均低于对照组,差异有统计学意义(P＜0. 05).干预组产褥期感染发生率1.3%,对照组6.4%,差异有统计学意义(χ2=10.28, P＜0.05).干预组母乳喂养率占84.3%,对照组为76.1%,差异有统计学意义(χ2=6.30,P＜0.05).结论? 营养干预帮助产妇在产褥期选择合理的饮食结构和饮食方式,有助于产妇改善产褥期膳食行为,促进产后快速康复和减少产褥期并发症,提高母乳喂养率.

abstractsObjective To evaluate the effects of nutritional intervention on puerperal dietary behavior and postpartum recovery in puerperae. MethodsTotally 596 normal single uniparas who were pregnant for more than 28 weeks were selected and randomly divided into intervention (n=299) and control (n=297) groups. Patients in the intervention group received puerperal nutrition and healthcare knowledge training and individualized dietary guidance, while patients in the control group received routine puerperal nutrition and healthcare knowledge training. The intake of various food, recovery and complications during puerperium were compared between the two groups. ResultsThe intake of various food during puerperium in the intervention group was higher than that in the control group except for cereal grains and eggs (P＜0.05). The height of fundic uteri (7.2±3.2) cm, Visual Analogue Scale (VAS) score (2.64±1.10) and Body Mass Index (27.87±8.86) kg/m2 in the intervention group was lower than those in the control group 6 weeks postpartum, and there was statistically significant difference between the two groups (P＜0.05). The morbidity of puerperal infection was 1.3% in the control group, while that in the intervention group was 6.4%, and there was statistically significant difference between the two groups (χ2=10.28,P＜ 0.05). The rate of breast feeding was 84.3% in the intervention group, while that in the control group was 76.1%, and there was statistically significant difference between the two groups (χ2=6.30,P＜ 0.05). ConclusionsNutritional intervention can enable puerperae to choose an appropriate dietary structure and method during puerperium, improve their puerperal dietary behavior, accelerate rapid postpartum recovery, reduce puerperal complications, and improve the rate of breastfeeding.