Contemporary Nursing

Objective: This article further explores the application of the nurse-led multidisciplinary team collaborative nutrition management model in neurosurgery critically ill patients. Methods: A total of 30 critically ill neurosurgery patients who were treated in our hospital from January 2021 to October 2021 were retrospectively analyzed, and they were equally divided into the control group and the observation group (each group) according to the matching principle of basic data between groups. 15 cases in each group). Results: Statistical research showed that the nutritional risk screening rate of patients in the observation group who adopted the nurse-led multidisciplinary team nutrition management model was higher than that in the control group, and the difference was statistically significant (P<0.05). The implementation time of internal nutrition was shorter than that of the control group, and the data comparison was statistically significant (P<0.05). The early enteral nutrition implementation rate of the observation group was higher than that of the control group, and the data comparison was statistically significant (P<0.05); The levels of various nutritional indicators in the observation group were higher than those in the control group, and the difference in data was statistically significant (P<0.05). Academic significance (P<0.05); indicating that there is a comparative significance. Conclusion: The analysis shows that the nurse-led multidisciplinary team collaborative nutrition management model can significantly improve the nutritional status of critically ill neurosurgery patients, effectively reduce the incidence of complications, and improve patient satisfaction. The clinical effect is significant, and the application value is good. This program recommends vigorously promoting the application.

Neurosurgery Critical Care; Multidisciplinary Team; Nutrition Management