xml: <clinical_study>
    <!-- This xml conforms to an XML Schema at:
      https://clinicaltrials.gov/ct2/html/images/info/public.xsd -->
    <required_header>
      <download_date>ClinicalTrials.gov processed this data on September 20, 2023</download_date>
      <link_text>Link to the current ClinicalTrials.gov record.</link_text>
      <url>https://clinicaltrials.gov/ct2/show/NCT06018246</url>
    </required_header>
    <id_info>
      <org_study_id>2022HLL003</org_study_id>
      <nct_id>NCT06018246</nct_id>
    </id_info>
    <brief_title>Nutritional Risk Screening Nutritional Support Gastrointestinal Cancer</brief_title>
    <official_title>Effects of Different Nutritional Support Modes Based on Nutritional Risk Screening on Postoperative Nutritional Status of Patients With Gastrointestinal Cancer</official_title>
    <sponsors>
      <lead_sponsor>
        <agency>The First Affiliated Hospital of Shanxi Medical University</agency>
        <agency_class>Other</agency_class>
      </lead_sponsor>
    </sponsors>
    <source>The First Affiliated Hospital of Shanxi Medical University</source>
    <oversight_info>
      <has_dmc>No</has_dmc>
      <is_fda_regulated_drug>No</is_fda_regulated_drug>
      <is_fda_regulated_device>No</is_fda_regulated_device>
    </oversight_info>
    <brief_summary>
      <textblock>
        The goal of this clinical trial was to compare the effects of different nutritional support&#xD;
        methods based on nutritional risk screening on postoperative nutritional status in patients&#xD;
        with gastrointestinal tumors.The main question it aims to answer is that different types of&#xD;
        nutrition can improve the nutritional status of patients with different nutritional&#xD;
        status;Long-term dietary interventions for patients with poor nutrition can make cancer&#xD;
        patients better able to tolerate surgery and chemotherapy and improve their quality of&#xD;
        life.The intervention group received nutrition + exercise + psychological intervention upon&#xD;
        admission, routine parenteral and enteral nutrition support after operation, and continued&#xD;
        nutrition + exercise + psychological intervention after discharge.The control group received&#xD;
        routine parenteral nutrition support in the department after surgery, and the patients and&#xD;
        their families were given diet education during hospitalization.&#xD;
      </textblock>
    </brief_summary>
    <detailed_description>
      <textblock>
        Purpose: The investigators conducted nutritional risk screening for patients with&#xD;
        gastrointestinal tumors, gave different nutritional support methods to patients with&#xD;
        different nutritional status, and analyzed the changes of various nutritional indexes of&#xD;
        patients before and after nutritional intervention.&#xD;
  &#xD;
        Methods: A total of 302 patients with gastrointestinal tumors admitted to the First Hospital&#xD;
        of Shanxi Medical University from July 2021 to June 2023 were selected.All patients underwent&#xD;
        nutritional risk screening after admission and were divided into intervention group&#xD;
        (NRS2002≥3 and PG=SGA≥4, n=204) and control group (NRS2002 &lt; 3 or PG=SGA &lt; 4 , n=98)&#xD;
        according to the screening results.Different nutritional interventions were given to analyze&#xD;
        the changes of NRS-2002 and PG-SGA scores between the two groups before and after propensity&#xD;
        score matching, and compare the changes of dietary energy, dietary protein, total energy,&#xD;
        total protein, body mass index (BMI), fat-free weight, walking time, grip strength and other&#xD;
        nutritional indicators (hemoglobin, albumin, prealbumin) between the two groups.The effects&#xD;
        of disease type and age on the results were compared by stratified analysis.&#xD;
      </textblock>
    </detailed_description>
    <overall_status>Completed</overall_status>
    <start_date type="Actual">July 20, 2021</start_date>
    <completion_date type="Actual">July 30, 2023</completion_date>
    <primary_completion_date type="Actual">June 30, 2023</primary_completion_date>
    <phase>N/A</phase>
    <study_type>Interventional</study_type>
    <has_expanded_access>No</has_expanded_access>
    <study_design_info>
      <allocation>Non-Randomized</allocation>
      <intervention_model>Parallel Assignment</intervention_model>
      <primary_purpose>Treatment</primary_purpose>
      <masking>None (Open Label)</masking>
    </study_design_info>
    <primary_outcome>
      <measure>Nutritional risk screening 2002</measure>
      <time_frame>baseline and through study completion, an average of 1 year</time_frame>
      <description>Nutritional risk screening scale：The maximum score of NRS2002 is 7 points and the minimum score is 0 points. A score of NRS2002≥3 indicates the presence of nutritional risk, and nutritional support programs should be developed in combination with clinical practice. A score of NRS2002 &lt; 3 indicates no nutritional risk, and a review is performed 1 week later.</description>
    </primary_outcome>
    <primary_outcome>
      <measure>Patient-generated subjective nutrition assessment</measure>
      <time_frame>baseline and through study completion, an average of 1 year</time_frame>
      <description>Nutritional risk screening scale：0-1 score, no intervention is required at this time, regular regular nutritional status score. 2 to 3 points, the nutritionist, nurse or clinician to educate the patient and family, and appropriate drug intervention for symptoms and laboratory tests. 4-8 points, requiring nutritional intervention and symptomatic treatment. A score of ≥9 indicates an urgent need for symptomatic treatment and appropriate nutrient support.</description>
    </primary_outcome>
    <secondary_outcome>
      <measure>Dietary energy intake</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>The 24-hour dietary review method was used to investigate the diet of the patients in the first 24 hours, and all the foods were converted into the energy value of the foods, and the dietary energy intake of the patients was calculated by adding.</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Dietary protein intake</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>The 24-hour dietary review method was used to investigate the diet of the patients in the first 24 hours, and the protein amount provided by each food was recorded, and the dietary protein intake of the patients was calculated by adding.</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Nutrient energy intake</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>The nutritional energy provided by oral nutrition, enteral nutrition and parenteral nutrition was recorded through inquiry and inquiry of nursing records.</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Nutrient protein intake</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>The nutritional proteins provided by oral nutrition, enteral nutrition and parenteral nutrition were recorded through inquiry and inquiry of nursing records.</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Prealbumin</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>Laboratory indicators on nutrition</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Albumin</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>Laboratory indicators on nutrition</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Hemoglobin</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>Laboratory indicators on nutrition</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>BMI</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>Dietitians use a body fat scale to measure a patient's weight.When measuring the patient's weight, the body fat scale should be placed on a horizontal, firm floor.The patient takes off shoes and socks and wears light clothes.The patient then stood on the scale, keeping his body naturally upright.The patient's arms should be naturally drooped and relaxed at the sides of the body.Each weight measurement should be set at the same time.The dietitian uses a height meter to measure the patient's height.Weight and height will be combined to report BMI in kg/m^2.</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Fat-free body weight</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>Dietitians use a body fat scale to measure a patient's fattened weight.When measuring the patient's weight without fat, the body fat scale should be placed on a level, firm floor.The patient takes off shoes and socks and wears light clothes.The patient then stood on the scale, keeping his body naturally upright.The patient's arms should be naturally drooped and relaxed at the sides of the body.The weight loss should be measured at the same time each time.</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Grip strength</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>A dietitian uses a grip dynamometer to measure a patient's grip strength.When grip strength is measured, the patient's hands naturally droop and no other hand movements can be seen.Dietitians advise patients to measure their grip strength as best they can.The patient is tested on both hands, usually three times with each hand, and an average is taken.</description>
    </secondary_outcome>
    <secondary_outcome>
      <measure>Walking time</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>The patients were asked about their daily walking time.</description>
    </secondary_outcome>
    <other_outcome>
      <measure>Adverse reaction</measure>
      <time_frame>baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year</time_frame>
      <description>After the clinician and dietitian judge the occurrence of adverse reactions, the types of adverse reactions are recorded.</description>
    </other_outcome>
    <number_of_arms>2</number_of_arms>
    <enrollment type="Actual">624</enrollment>
    <condition>Gastrointestinal Cancer</condition>
    <arm_group>
      <arm_group_label>Intervention Group</arm_group_label>
      <arm_group_type>Experimental</arm_group_type>
      <description>Before operation：The patients' dietary intake was assessed by a 24-hour dietary review by a professional dietitian.According to the diet of the patients, the intervention was carried out by a professional nutritionist according to the five-step treatment mode of malnutrition.If the food intake cannot meet 60% of the daily requirement, the previous step of treatment is used, and it is adjusted at any time according to the situation of the patient.&#xD;
  After operation:Same as control group.&#xD;
  Out-of-hospital: Same as before operation.&#xD;
  Strengthening Health Education and psychological intervention:Dietitians need to strengthen health education and communicate with patients during the implementation of nutrition intervention.For patients who actively cooperate with treatment, dietitians can give encouragement.&#xD;
  Exercise Instruction:After the operation, according to the tolerance, the dietitian can instruct the patient to take a certain time walking every day.</description>
    </arm_group>
    <arm_group>
      <arm_group_label>Control Group</arm_group_label>
      <arm_group_type>Other</arm_group_type>
      <description>Routine nutrition support in department.Nutritionists will give patients routine parenteral nutrition support via peripheral or central vein 0-48 hours after surgery and then start enteral nutrition support 48-72 hours after surgery.Patients were initially given half of their enteral nutrition and the rest was supplemented with parenteral nutrition.After adaptation, the patient stopped parenteral nutrition and all nutrition came from enteral nutrition.After the patient's gastrointestinal function gradually recovered, the enteral nutrition could gradually decrease.At this time, nutritionists can let the patient eat some light liquid food, but pay attention to eating a small amount of multiple times.After adaptation, patients can gradually transition from liquid diet to semi-liquid diet.We will educate patients and their families about diet and encourage them to eat more high-quality protein-rich foods.</description>
    </arm_group>
    <intervention>
      <intervention_type>Dietary Supplement</intervention_type>
      <intervention_name>Malnutrition five-step treatment model + conventional nutritional intervention</intervention_name>
      <description>Before operation：Same as arm description.&#xD;
  After operation:Same as control group.&#xD;
  Out-of-hospital: Same as before operation.&#xD;
  Strengthening Health Education and psychological intervention:Dietitians need to strengthen health education and communicate with patients during the implementation of nutrition intervention.For patients who actively cooperate with treatment, dietitians can give encouragement.&#xD;
  Exercise Instruction:After the operation, according to the tolerance, the dietitian can instruct the patient to take a certain time walking every day, gradually increase the patient's muscle endurance and improve the body resistance.</description>
      <arm_group_label>Intervention Group</arm_group_label>
    </intervention>
    <intervention>
      <intervention_type>Other</intervention_type>
      <intervention_name>Conventional nutritional intervention</intervention_name>
      <description>Routine nutrition support in department.Nutritionists will give patients routine parenteral nutrition support via peripheral or central vein 0-48 hours after surgery and then start enteral nutrition support 48-72 hours after surgery.Patients were initially given half of their enteral nutrition and the rest was supplemented with parenteral nutrition.After adaptation, the patient stopped parenteral nutrition and all nutrition came from enteral nutrition.After the patient's gastrointestinal function gradually recovered, the enteral nutrition could gradually decrease.At this time, nutritionists can let the patient eat some light liquid food, but pay attention to eating a small amount of multiple times.After adaptation, patients can gradually transition from liquid diet to semi-liquid diet.We will educate patients and their families about diet and encourage them to eat more high-quality protein-rich foods.</description>
      <arm_group_label>Control Group</arm_group_label>
    </intervention>
    <eligibility>
      <criteria>
        <textblock>
          -  Inclusion Criteria:&#xD;
  &#xD;
                 1. Age ≥ 18 years；&#xD;
  &#xD;
                 2. The first pathological diagnosis was gastric or colorectal cancer and radical&#xD;
                    resection of malignant tumor was performed；&#xD;
  &#xD;
                 3. Conscious, able to read, write and understand the study；&#xD;
  &#xD;
                 4. Sign informed consent and participate in this study voluntarily.&#xD;
  &#xD;
            -  Exclusion Criteria:&#xD;
  &#xD;
                 1. Patients with malignant tumors at other sites；&#xD;
  &#xD;
                 2. Patients undergoing neoadjuvant chemotherapy before surgery；&#xD;
  &#xD;
                 3. Anastomotic fistula, anastomotic obstruction, gastroparesis and other serious&#xD;
                    complications occurred after operation；&#xD;
  &#xD;
                 4. There are mental disorders, psychological disorders；&#xD;
  &#xD;
                 5. Patients who did not cooperate to complete the full intervention or follow-up&#xD;
                    records were missing；&#xD;
  &#xD;
                 6. Patients with missing baseline data and nutritional risk screening results.&#xD;
        </textblock>
      </criteria>
      <gender>All</gender>
      <minimum_age>18 Years</minimum_age>
      <maximum_age>N/A</maximum_age>
      <healthy_volunteers>No</healthy_volunteers>
    </eligibility>
    <overall_official>
      <last_name>He Huang, doctor's degree</last_name>
      <role>Study Director</role>
      <affiliation>The First Affiliated Hospital of Shanxi Medical University</affiliation>
    </overall_official>
    <location>
      <facility>
        <name>Huang He</name>
        <address>
          <city>Taiyuan</city>
          <state>Shanxi</state>
          <zip>045300</zip>
          <country>China</country>
        </address>
      </facility>
    </location>
    <location_countries>
      <country>China</country>
    </location_countries>
    <verification_date>August 2023</verification_date>
    <study_first_submitted>August 15, 2023</study_first_submitted>
    <study_first_submitted_qc>August 24, 2023</study_first_submitted_qc>
    <study_first_posted type="Actual">August 30, 2023</study_first_posted>
    <last_update_submitted>August 24, 2023</last_update_submitted>
    <last_update_submitted_qc>August 24, 2023</last_update_submitted_qc>
    <last_update_posted type="Actual">August 30, 2023</last_update_posted>
    <responsible_party>
      <responsible_party_type>Principal Investigator</responsible_party_type>
      <investigator_affiliation>The First Affiliated Hospital of Shanxi Medical University</investigator_affiliation>
      <investigator_full_name>Huang He</investigator_full_name>
      <investigator_title>Chief physician of gastrointestinal surgery and Section chief of Medical Services Division</investigator_title>
    </responsible_party>
    <condition_browse>
      <!-- CAUTION:  The following MeSH terms are assigned with an imperfect algorithm            -->
      <mesh_term>Gastrointestinal Neoplasms</mesh_term>
    </condition_browse>
    <patient_data>
      <sharing_ipd>No</sharing_ipd>
    </patient_data>
    <!-- Results have not yet been posted for this study                                          -->
  </clinical_study>
  
  
text: download date: ClinicalTrials.gov processed this data on September 20, 2023
  link text: Link to the current ClinicalTrials.gov record.
  url: https://clinicaltrials.gov/ct2/show/NCT06018246
  org study id: 2022HLL003
  nct id: NCT06018246
  lead sponsor: 
  has dmc: No
  is fda regulated drug: No
  is fda regulated device: No
  The goal of this clinical trial was to compare the effects of different nutritional support
        methods based on nutritional risk screening on postoperative nutritional status in patients
        with gastrointestinal tumors.The main question it aims to answer is that different types of
        nutrition can improve the nutritional status of patients with different nutritional
        status;Long-term dietary interventions for patients with poor nutrition can make cancer
        patients better able to tolerate surgery and chemotherapy and improve their quality of
        life.The intervention group received nutrition + exercise + psychological intervention upon
        admission, routine parenteral and enteral nutrition support after operation, and continued
        nutrition + exercise + psychological intervention after discharge.The control group received
        routine parenteral nutrition support in the department after surgery, and the patients and
        their families were given diet education during hospitalization.
  Purpose: The investigators conducted nutritional risk screening for patients with
        gastrointestinal tumors, gave different nutritional support methods to patients with
        different nutritional status, and analyzed the changes of various nutritional indexes of
        patients before and after nutritional intervention.
  
        Methods: A total of 302 patients with gastrointestinal tumors admitted to the First Hospital
        of Shanxi Medical University from July 2021 to June 2023 were selected.All patients underwent
        nutritional risk screening after admission and were divided into intervention group
        (NRS2002≥3 and PG=SGA≥4, n=204) and control group (NRS2002 < 3 or PG=SGA < 4 , n=98)
        according to the screening results.Different nutritional interventions were given to analyze
        the changes of NRS-2002 and PG-SGA scores between the two groups before and after propensity
        score matching, and compare the changes of dietary energy, dietary protein, total energy,
        total protein, body mass index (BMI), fat-free weight, walking time, grip strength and other
        nutritional indicators (hemoglobin, albumin, prealbumin) between the two groups.The effects
        of disease type and age on the results were compared by stratified analysis.
  allocation: Non-Randomized
  intervention model: Parallel Assignment
  primary purpose: Treatment
  masking: None (Open Label)
  measure: Nutritional risk screening 2002
  time frame: baseline and through study completion, an average of 1 year
  description: Nutritional risk screening scale：The maximum score of NRS2002 is 7 points and the minimum score is 0 points. A score of NRS2002≥3 indicates the presence of nutritional risk, and nutritional support programs should be developed in combination with clinical practice. A score of NRS2002 < 3 indicates no nutritional risk, and a review is performed 1 week later.
  measure: Patient-generated subjective nutrition assessment
  time frame: baseline and through study completion, an average of 1 year
  description: Nutritional risk screening scale：0-1 score, no intervention is required at this time, regular regular nutritional status score. 2 to 3 points, the nutritionist, nurse or clinician to educate the patient and family, and appropriate drug intervention for symptoms and laboratory tests. 4-8 points, requiring nutritional intervention and symptomatic treatment. A score of ≥9 indicates an urgent need for symptomatic treatment and appropriate nutrient support.
  measure: Dietary energy intake
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: The 24-hour dietary review method was used to investigate the diet of the patients in the first 24 hours, and all the foods were converted into the energy value of the foods, and the dietary energy intake of the patients was calculated by adding.
  measure: Dietary protein intake
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: The 24-hour dietary review method was used to investigate the diet of the patients in the first 24 hours, and the protein amount provided by each food was recorded, and the dietary protein intake of the patients was calculated by adding.
  measure: Nutrient energy intake
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: The nutritional energy provided by oral nutrition, enteral nutrition and parenteral nutrition was recorded through inquiry and inquiry of nursing records.
  measure: Nutrient protein intake
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: The nutritional proteins provided by oral nutrition, enteral nutrition and parenteral nutrition were recorded through inquiry and inquiry of nursing records.
  measure: Prealbumin
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: Laboratory indicators on nutrition
  measure: Albumin
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: Laboratory indicators on nutrition
  measure: Hemoglobin
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: Laboratory indicators on nutrition
  measure: BMI
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: Dietitians use a body fat scale to measure a patient's weight.When measuring the patient's weight, the body fat scale should be placed on a horizontal, firm floor.The patient takes off shoes and socks and wears light clothes.The patient then stood on the scale, keeping his body naturally upright.The patient's arms should be naturally drooped and relaxed at the sides of the body.Each weight measurement should be set at the same time.The dietitian uses a height meter to measure the patient's height.Weight and height will be combined to report BMI in kg/m^2.
  measure: Fat-free body weight
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: Dietitians use a body fat scale to measure a patient's fattened weight.When measuring the patient's weight without fat, the body fat scale should be placed on a level, firm floor.The patient takes off shoes and socks and wears light clothes.The patient then stood on the scale, keeping his body naturally upright.The patient's arms should be naturally drooped and relaxed at the sides of the body.The weight loss should be measured at the same time each time.
  measure: Grip strength
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: A dietitian uses a grip dynamometer to measure a patient's grip strength.When grip strength is measured, the patient's hands naturally droop and no other hand movements can be seen.Dietitians advise patients to measure their grip strength as best they can.The patient is tested on both hands, usually three times with each hand, and an average is taken.
  measure: Walking time
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: The patients were asked about their daily walking time.
  measure: Adverse reaction
  time frame: baseline 、7 days after admission、1 month after admission、2 month after admission、4 month after admission and through study completion, an average of 1 year
  description: After the clinician and dietitian judge the occurrence of adverse reactions, the types of adverse reactions are recorded.
  arm group label: Intervention Group
  arm group type: Experimental
  description: Before operation：The patients' dietary intake was assessed by a 24-hour dietary review by a professional dietitian.According to the diet of the patients, the intervention was carried out by a professional nutritionist according to the five-step treatment mode of malnutrition.If the food intake cannot meet 60% of the daily requirement, the previous step of treatment is used, and it is adjusted at any time according to the situation of the patient.
  After operation:Same as control group.
  Out-of-hospital: Same as before operation.
  Strengthening Health Education and psychological intervention:Dietitians need to strengthen health education and communicate with patients during the implementation of nutrition intervention.For patients who actively cooperate with treatment, dietitians can give encouragement.
  Exercise Instruction:After the operation, according to the tolerance, the dietitian can instruct the patient to take a certain time walking every day.
  arm group label: Control Group
  arm group type: Other
  description: Routine nutrition support in department.Nutritionists will give patients routine parenteral nutrition support via peripheral or central vein 0-48 hours after surgery and then start enteral nutrition support 48-72 hours after surgery.Patients were initially given half of their enteral nutrition and the rest was supplemented with parenteral nutrition.After adaptation, the patient stopped parenteral nutrition and all nutrition came from enteral nutrition.After the patient's gastrointestinal function gradually recovered, the enteral nutrition could gradually decrease.At this time, nutritionists can let the patient eat some light liquid food, but pay attention to eating a small amount of multiple times.After adaptation, patients can gradually transition from liquid diet to semi-liquid diet.We will educate patients and their families about diet and encourage them to eat more high-quality protein-rich foods.
  intervention type: Dietary Supplement
  intervention name: Malnutrition five-step treatment model + conventional nutritional intervention
  description: Before operation：Same as arm description.
  After operation:Same as control group.
  Out-of-hospital: Same as before operation.
  Strengthening Health Education and psychological intervention:Dietitians need to strengthen health education and communicate with patients during the implementation of nutrition intervention.For patients who actively cooperate with treatment, dietitians can give encouragement.
  Exercise Instruction:After the operation, according to the tolerance, the dietitian can instruct the patient to take a certain time walking every day, gradually increase the patient's muscle endurance and improve the body resistance.
  arm group label: Intervention Group
  intervention type: Other
  intervention name: Conventional nutritional intervention
  description: Routine nutrition support in department.Nutritionists will give patients routine parenteral nutrition support via peripheral or central vein 0-48 hours after surgery and then start enteral nutrition support 48-72 hours after surgery.Patients were initially given half of their enteral nutrition and the rest was supplemented with parenteral nutrition.After adaptation, the patient stopped parenteral nutrition and all nutrition came from enteral nutrition.After the patient's gastrointestinal function gradually recovered, the enteral nutrition could gradually decrease.At this time, nutritionists can let the patient eat some light liquid food, but pay attention to eating a small amount of multiple times.After adaptation, patients can gradually transition from liquid diet to semi-liquid diet.We will educate patients and their families about diet and encourage them to eat more high-quality protein-rich foods.
  arm group label: Control Group
  criteria: 
  gender: All
  minimum age: 18 Years
  maximum age: N/A
  healthy volunteers: No
  last name: He Huang, doctor's degree
  role: Study Director
  affiliation: The First Affiliated Hospital of Shanxi Medical University
  facility: 
  country: China
  responsible party type: Principal Investigator
  investigator affiliation: The First Affiliated Hospital of Shanxi Medical University
  investigator full name: Huang He
  investigator title: Chief physician of gastrointestinal surgery and Section chief of Medical Services Division
  mesh term: Gastrointestinal Neoplasms
  sharing ipd: No