Volume 19 Issue 8
Aug.  2021
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Article Navigation >  Chinese Journal of General Practice  > 2021  >  19(8): 1395-1397
YANG Ting-ting, WANG Wen, YANG Yang, GUAN Ke, WANG Wei-xiang, XU Zhen, GAN Yong, SHEN Li-jun. Study on clinical nutrition quality service units via SWOT analysis[J]. Chinese Journal of General Practice, 2021, 19(8): 1395-1397. doi: 10.16766/j.cnki.issn.1674-4152.002069
Citation: YANG Ting-ting, WANG Wen, YANG Yang, GUAN Ke, WANG Wei-xiang, XU Zhen, GAN Yong, SHEN Li-jun. Study on clinical nutrition quality service units via SWOT analysis[J]. Chinese Journal of General Practice, 2021, 19(8): 1395-1397. doi: 10.16766/j.cnki.issn.1674-4152.002069
shu

Study on clinical nutrition quality service units via SWOT analysis

doi: 10.16766/j.cnki.issn.1674-4152.002069
  • 1.

    Department of Nutrition, Henan Provincial People's Hospital and Zhengzhou University People's Hospital, Zhengzhou, Henan 450003, China

Funds:

 2019M652544

  • Received Date: 2020-08-21
    Available Online: 2022-02-16
    Abstract
  •   Objective  To explore the application value of clinical nutrition quality service units, hoping to provide guidance for the establishment of efficient and standardised clinical nutrition service modes and accelerating the development of nutrition departments in hospital.  Methods  With the model of clinical nutrition quality service units developed by the Nutrition Department of Henan People's Hospital as an example, the strengths of, weaknesses of, opportunities for and threats to the development of clinical nutrition quality service units were analysed via SWOT (strengths, weaknesses, opportunities, and threats) analysis. Some suggestions to achieve this goal were proposed.  Results  The strengths of the development of clinical nutrition quality service units were the sense of belonging, work efficiency and service quality of nutritionists. The weaknesses were the shortage of nutrition department personnel, the lack of nutrition diagnosis instruments and inconsistency in nutrition diagnosis standards. An opportunity for the development of such units was the existence of a national health plan, which emphasises that the proportion of nutrition screening and malnutrition diagnosis and treatment of inpatients should be increased. Moreover, this plan offers guidance for the acceleration of rehabilitation in perioperative period by developing a multidisciplinary cooperation mechanism with the participation of nutrition departments. The threats were serious shortage of nutritionists, Some clinicians have insufficient knowledge of nutrition and patients nutrition awareness and the lack of nutrition awareness among patients and their families.  Conclusion  The establishment of high-quality clinical nutrition service units is important to the construction of nutrition departments and the development of rehabilitation centres. The factors that influence the establishment of such units are the shortage of personnel, the lack of instruments for nutrition diagnosis and diagnostic standards and the lack of knowledge and awareness on nutrition and wellness. Therefore, nutrition departments should gradually improve their operation standards of nutrition diagnosis and treatment. Moreover, they should intensify information and education campaigns on the importance of nutrition among patients and promote the further education of doctors. The hospital management department should pay more attentions to the nutrition department, increase medical investment in the nutrition department, expand the training of clinical nutrition professionals, introduce advanced nutrition diagnostic equipment and technologies, and provide good economic and technical support for the comprehensive promotion of nutrition therapy.

     

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