Standardization Of Heating On Postoperative Gastric Cancer Early Enteral Nutrition

[Objective]To understand the domestic method of EN heating and the scope of temperature control at present through literature review and research; On this basis, a mathematical model is established to calculate the temperature range that the heater should be set and the holding distance at the target temperature, thus to form standardized method of EN heating; to explore the effects of standardized heating method on gastrointestinal reactions of postoperative patients of upper gastrointestinal cancer with EEN.[Method]1. Own designed questionnaire as a research tool is used to investigate the scope and method of temperature control with early enteral nutrition during 80 medical staff in five regions of the top hospitals,2. Stage of mathematical modeling:Based on an experimental basis, the enteral nutrition model is established, at thermostatic temperature 22℃, to calculate the clamped position at the heating temperature 40℃,45 ℃,50℃,55 ℃ and 60℃, with the speed of 10ml/h,20ml/h,30ml/h, 40ml/h,50ml/h of nutrient solution to reach the target temperature.3. Stage of clinical validation: 90 patients that met the screening criteria were randomly divided into experimental group (specification heating) and control group (experience heating). Nausea, vomiting, diarrhea, abdominal distension and EN-related nursing adverse events were taken as observed indicators.[Results]The survey results show that: It is need to heat when implementation of early enteral nutrition. Heating method is clip-heater tube heating, and heating target temperature is 35-37℃.The modeling results show that:Gripping distance is changed with the warmer temperatures and the rate of nutrient solution, the clamping distance from the body should be between 25-45cm. There was no statistically significance (P> 0.05) in gender, age, type of surgery, anesthesia, medication between the observation group and the control group, indicating that the two groups were comparable. There are significant differences in terms of diarrhea and EN-related nursing adverse events (P<0.05), but not in abdominal distension, nausea and vomiting (P> 0.05) in postoperative EEN patients with gastric cancer during specification heating and experience heating groups.[Conclusion]Specifically the heating temperature and holding distance and using a secure fastening tape, this heating method of enteral nutrition both effects is not clear for bloating and nausea, but it can effectively reduce the incidence of diarrhea and enteral nutrition-related adverse events in nursing, this method is safe and effective, is worthy of wider application and promotion.