Effects of Implementing an Oral Feeding Readiness Assessment Guidelines on Transition Time from Tube to Oral feeding and Length of Stay in Preterm Infants

Main Article Content

Jananya Sukkasem
Tipawan Daramas
Jiraporn Punyoo
Narongsak Nakawn

Abstract

This research adopted a quasi-experimental design to explore the effects of using oral feeding readiness assessment guidelines on the transition time from tube to oral feeding and length of stay in preterm infants admitted in the Neonatal Intensive Care Unit (NICU) and sick newborn at a tertiary hospital. Purposive sampling was performed to recruit 42 preterm infants. Subjects were assigned to an experimental group to receive oral feeding readiness assessment based on guideline (n = 21) or to a control group to receive routine nursing care for oral feeding (n = 21). The instruments included oral feeding readiness assessment guidelines developed from evidence synthesis and oral feeding readiness assessment, feeding volume and time, and vital signs. The data were analyzed using Chi-square test and Independent t-test. The results revealed that the mean transition time from tube to oral feeding and the mean length of stay in the experimental group were significantly less than those in the control group (t = 4.04, p = .00), (t = 2.08, p = .04) respectively. The results suggest that oral feeding in preterm infants can be started at less than 34 weeks. Using guidelines for assessing the readiness for oral feeding can help nurses make appropriate decisions to start oral feeding earlier in premature infants and achieve recognized standards in nursing practice.

Article Details

How to Cite
Sukkasem, J. ., Daramas, T. ., Punyoo, J. ., & Nakawn, N. . (2024). Effects of Implementing an Oral Feeding Readiness Assessment Guidelines on Transition Time from Tube to Oral feeding and Length of Stay in Preterm Infants. Thai Journal of Nursing and Midwifery Practice, 11(1), 126–140. Retrieved from https://he02.tci-thaijo.org/index.php/apnj/article/view/267932
Section
Research Article

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