Effects of diet detail nursing on swallowing function and quality of life in patients with mild-to-moderate dysphasia after oral cancer surgery

Abstract

Objective To explore effects of diet detail nursing on swallowing function and quality of life in patients with mild-to-moderate dysphasia after oral cancer surgery. Methods Totally 66 patients with dysphasia after oral cancer surgery in Department of Head and Neck Surgery of Liaoning Cancer Hospital were selected by convenience sampling and divided into control group and observation group by random number table method, with 33 cases in each group. The two groups were given dysphasia training, and the control group was given regular diet nursing, on which basis the observation group was given diet detail nursing. The dysphasia degree was assessed by water swallow test. The pharyngeal contraction rate was evaluated by swallowing radiography, and the correctness of swallowing methods was evaluated. The quality of life of patients was assessed by University of Washington Quality of Life Scale (UWQOL) , and the nutritional status and postoperative complications were observed. Results After intervention, the dysphasia degree in observation group was lighter than that in control group (P<0.05) . The pharyngeal contraction rates of swallowing dilute fluid and thick fluid in observation group[ (34.47±7.56) % and (36.48±9.46) %] were smaller than those in control group [ (38.94±9.27) % and (41.46±10.42) %] (P<0.05) . The correct rate of swallowing methods in observation group (84.85%) was significantly higher than that in control group (63.64%) (P<0.05) . The scores of five items of swallowing, chewing, mood, anxiety and self-assessment quality of life in observation group were higher than those in the control group (P<0.05) . The serum albumin level in observation group (38.66±4.85g/L) was higher than that in control group (35.84±5.16 g/L) (P<0.05) . The incidence rate of aspiration in observation group (12.12%) was smaller than that in control group (33.33%) (P<0.05) . Conclusions Diet detail nursing management for patients with dysphasia after oral cancer surgery can guide patients to master the correct swallowing methods, effectively reduce the pharyngeal contraction rate, improve the swallowing ability, reduce the occurrence of aspiration, and improve their quality of life and nutritional status to a certain extent. Key words: Oral cancer; Deglutition disorders; Quality of life; Nutrition; Swallowing function; Aspiration; Diet detail nursing