Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/79094
Title: การจัดการอาการในผู้ป่วยมะเร็งศีรษะและคอที่ได้รับเคมีบำบัดและรังสีรักษา
Other Titles: Symptom management among patients with head and neck carcinoma undergoing concurrent chemoradiotherapy
Authors: สาธิยา ใจแกว
Authors: ชมพูนุท ศรีรัตน์
ทิพาพร วงศ์หงษ์กุล
อิ่มใจ ชิตาพนารักษ์
สาธิยา ใจแกว
Issue Date: Dec-2020
Publisher: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
Abstract: Patients with head and neck cancer undergoing concurrent chemoradiotherapy suffer from various symptoms including oral pain, xerostomia, and dysphagia. These may impact the physical, psychological, social, and spiritual aspects of a patient’s life. Therefore, patients may seek continual symptom management to relieve these symptoms. This descriptive research to study looked at the management of oral pain, xerostomia and dysphagia among patients with head and neck cancer undergoing concurrent chemoradiotherapy. The participants consisted of patients with head and neck cancer undergoing concurrent chemoradiotherapy at the Radiotherapy Unit, in the Outpatient Department of Maharaj Nakorn Chiang Mai Hospital between January and August 2020. The participants (n=137) were purposively selected and completed two instruments, which were 1) the General Data Record form, and 2) the Symptoms Management of oral pain, xerostomia and dysphagia Interview form of patients with head and neck cancer undergoing concurrent chemoradiotherapy. Data were analyzed using descriptive statistics The result revealed that: The participants applied several methods to manage 3 symptoms, including: 1) oral pain, which was managed by fluid intake (100.00%), oral rinses (98.50%), dietary management by consuming watery, soft and digestible foods (98.50%), avoiding alcohol or beer (98.50%) and avoiding smoking (98.50%) 2) xerostomia, which was managed by fluid intake (100.00%), avoiding smoking (99.30%), oral rinses (98.50%), dietary management by consuming soft watery foods (98.50%) and sipping water (90.50%) and 3) dysphagia was managed through dietary management including consuming soft foods and easily chewable foods (99.30%), eating more frequently and smaller meals (89.80%), fluid intake during meals (81.00%), using oral nutrition support (73.00%), and swallowing exercises (35.80%) The results of this research will provide basic information for nurses and health professionals and may be of guidance when appropriately and efficiently planning care or recommending treatments for oral pain, xerostomia and dysphagia in patients with head and neck cancer undergoing concurrent chemoradiotherapy.
URI: http://cmuir.cmu.ac.th/jspui/handle/6653943832/79094
Appears in Collections:NURSE: Theses

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