Les règles hygièno-diététique en post opératoire au niveau de service de chirurgie (Hopital Ahmed Medeghri, Ain Temouchent)

Abstract

The aim of our study was to assess the quality of the diet and changes in diet before and after surgery. The aim of this survey was to identify the diet of patients who had undergone surgery and to see whether they were able to follow a dietetic diet as well as their eating habits. A total of 50 patients (22 women, 28 men) were interviewed, aged 20-73, divided into four age groups. The parameters to be studied will be: age and sex, types of surgery, and post-operative complications linked to diet. Of all the people questioned, 28 knew what dietary management was, while 22 were unfamiliar with the concept. Of all the patients, 36 said they had experienced diet-related post-operative complications, while 14 had not. The combination of diet and other parameters reveals 3 groups: Group 1: includes men who already have information on the post-operative diet and who respect and follow it by consuming healthy foods and who do not have post-operative complications; Group 2: includes women with no antecedent illnesses who find it difficult to follow the diet correctly and therefore suffer from some diet-related complications such as diarrhoea; Group 3: represents the majority of surgical cases with diet-related post-operative complications. In conclusion, our study shows that dietary imbalance consists of deficiencies or excesses of intake, and each situation generates specific risks in patients before and after surgery.