The application of project management in nutrition management of spinal surgery patients
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摘要: 目的 探讨项目管理理论在脊柱外科营养管理中的应用与效果。 方法 采取历史对照的研究方法,整群抽样,选择2017年1—3月入住四川大学华西医院脊柱外科的120例患者纳入试验组,将2016年10月—12月入住的120例患者纳入对照组。对照组采用传统营养管理模式,试验组则采用项目管理的形式进行营养管理,具体方法:(1)分析现行营养管理现状,检索相关文献证据;(2)成立跨学科营养管理项目组,构建营养管理的组织架构;(3)明确项目组核心成员营养管理职责;(4)营造氛围,开展营养管理相关培训;(5)细化脊柱外科营养管理方案;(6)营养过程管控;(7)出院后延续管理等系列举措进行脊柱外科营养管理。比较实施前后患者术日饥饿应激发生率、住院患者营养管理服务体验与满意度、营养风险筛查评估率及加速康复外科(enhanced recovery after surgery,ERAS)营养路径执行率。 结果 将项目管理应用于脊柱外科营养管理,脊柱外科患者术日饥饿发生率由45%下降至11%。住院患者营养管理服务体验与满意度由应用项目管理前的90%提高到应用项目管理后的97%。营养风险筛查评估率也由原来的16%提升至目前的93%。且纳入ERAS的脊柱外科患者均按时服用了相关营养餐,ERAS营养路径执行率达100%。 结论 项目管理应用于脊柱外科营养管理,有利于减少应激,改善患者结局,提高患者满意度,同时将营养管理变被动为主动,是一种先进、科学的管理方法。Abstract: Objective To investigate the application and effect of the project management in nutrition management of spinal surgery patients. Methods The project management in nutrition management was applied in 120 cases of spinal surgery patients in a third hospital in Sichuan province who were selected as the study subjects from January 2017 to March 2017 by taking the convenience sampling method. Specific methods included: analyzing the current situation of nutrition management and retrieving relevant documentary evidence; setting up an interdisciplinary nutrition management project team and constructing the organizational structure of nutrition management; defining the nutrition management responsibilities of the core members of the project team; creating an atmosphere for the training of nutrition management; refining the nutrition management plan of spinal surgery; control of nutrition process; the management and other series of the management of the spinal surgery nutrition management after discharge. The incidence of daily hunger stress, the nutrition management service experience and satisfaction, the evaluation rate of nutrition risk and the rate of the nutrition path of the patients were compared. Results By applying the project management to spinal surgery nutrition management, the incidence of daily hunger in spine surgery patients decreased from 45% to 11%. The nutrition management service experience and satisfaction of hospitalized patients was increased from 90% before the application project management to 97% of the application project management. The rate of nutritional risk screening was also increased from 16% to 93%. All the patients with spinal surgery included in the ERAS were given nutritious meals on time, and the implementation rate of the ERAS nutrition path was 100%. Conclusion Project management used in spine surgery nutrition management which help reduce stress, improve patient outcomes and patient satisfaction, at the same time change nutrition management become passive to active. It's an advanced and scientific management methods.
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