LAPAROSKOPİK KOLESİSTEKTOMİ SONRASIBESLENMEDE DEĞİŞİMİN DEĞERLENDİRİLMESİ

Abstract

Bu prospektif tanımlayıcı çalışma, laparoskopik kolesistektomi yapılan hastaların değişen beslenme alışkanlıklarını değerlendirmek amacıyla yapıldı. Çalışma Aralık 2019-Mayıs 2021 tarihleri arasında 76 hasta üzerinde gerçekleştirilmiştir. Veriler, ameliyattan üç ay sonar hastalarla telefonla görüşülerek ‘Beslenme Alışkanlığı Tanılama Formu’ kullanılarak toplanmıştır. Laparoskopik kolesistektomi sonrası beslenme alışkanlıklarını yaş ve cinsiyet faktörlerinin etkilediği saptanırken, kadın hastalarda ve aktif çalışanlarda beslenmeye bağlı semptomların gelişme oranı istatistiksel olarak anlamlı farklılık gösterdi. İlk beslenmede, ishali olan hastalarda belirgin olarak daha fazla semptom görülürken, düzenli yaşayan hastalarda belirgin olarak daha az semptom görüldü. İşlenmiş et ürünleri, tam yağlı peynir, soğan, mısır-bezelye gibi sebzeler, portakal gibi meyveler, aperitif yiyecekler, mayonez-krema gibi soslar, kızarmış yağlı yiyeceklerin tüketimi ile semptomların arttığı bulundu. Çalışma, hastaların ameliyat öncesi beslenme alışkanlıklarının sorgulanmasının, hemşirelerin ameliyat sonrası diyetleri ve semptom gelişimini artıran riskli besinler konusunda eğitim vermelerinin önemli olduğunu göstermiştir.

Keywords

• Beslenmenin değerlendirilmesi
• kolesistektomi
• laparoskopi
• safrataşı

EVALUATION OF CHANGE IN NUTRITION AFTER LAPAROSCOPIC CHOLECYSTECTOMY

Abstract

This prospective descriptive study was conducted to evaluate the changing nutritional habits of the patients who underwent laparoscopic cholecystectomy. The study was carried out on 76 patients between December 2019 and May 2021. The data were collected using Nutritional Habit Diagnosis Form by inter viewing the patients three months after surgery by telephone. While age and gender factors were found to affect nutritional habits after laparoscopic cholecystectomy, the rate of development of symptoms related to nutrition was statistically significant in female patients and active workers. At the first nutrition, patients with diarrhea had significantly more symptoms, while patients who lived regularly had significantly fewer symptoms. It was found that the symptoms increased with the consumption of processed meat products, full-fatcheese, vegetables such as onions, corn-peas, fruits such as oranges, snack foods, sauces such as mayonnaise-cream, and fried fatty foods. The study has demon strated that it is important to question patients’ preoperative nutritional habits and to provide training by nurses on their postoperative diet and risky foods that increase symptom development.

Keywords

• nutrition assessment
• cholecystectomy
• laparoscopy
• gallstones

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