JCI标准下住院患者营养管理的实践与效果  

Practice and effects of nutritional support management for inpatients based on JCI standards

作　　者：戴莉敏[1] 贡浩凌[1] 高燕[1] 庄利梅[1] 贾静[1] 

机构地区：[1]江苏大学附属人民医院内分泌科,镇江市212001

出　　处：《中华护理杂志》2014年第3期316-321,共6页Chinese Journal of Nursing

基　　金：江苏省镇江市科技计划资助项目(编号:SH2011033);江苏大学医学临床科技发展基金资助项目(编号:JLY20120001)

摘　　要：为更好地提供住院患者安全、合理、有效的营养支持,运用JCI标准的先进管理理念,对住院患者实施规范性的营养管理,建立一套系统、完整、持续改进的工作流程,制订并落实患者营养风险筛查评估、住院患者饮食管理制度,对100例住院患者进行营养管理。效果:患者对住院期间营养管理的总体满意度由85.03%提高到96.45%;临床护士对每例患者均进行营养风险筛查,营养风险筛查率100%;营养师对有营养风险的54例患者均进行营养评估,有37例应用了营养支持,营养支持率为68.52%。实施JCI标准下的住院患者营养管理,能提高医生、护士、营养师对营养的认识、评估和教育技巧,提高患者的满意度,是目前较好的住院患者营养管理模式。In order to provide safe,proper and effective nutritional support for inpatients,JCI standards were ap- plied in the administration of nutritional support for 100 inpatients. The measures included formulating a set of systematic and continuous improved work processes,implementing nutritional screening and diet management systems for the inpatients. As a result,the patients＇ satisfaction with nutritional support increased from 85.03% to 96.45%; the nutritional screening rate by nurses was 100%;the nutritionists implemented nutritional assessment for 54 pa- tients with high-risk nutritional disorders and 37 patients received nutritional support and the nutritional support rate was 68.52%. It is suggested that the nutritional support management based on JCI standards can improve the awareness and skills of nutritional assessment of doctors,nurses and nutritionists and increase patient satisfaction, which is a good nutritional management mode for inpaticnts.

关 键 词：住院病人 营养支持 

分 类 号：R47[医药卫生—护理学]