品管圈活动在降低肠内营养不良反应发生率中的作用  

Application quality control circle program to reduce the adverse events of enteral nutrition therapy

作　　者：严美华[1] 赵振国[1] 沈熠[1] 

机构地区：[1]东南大学医学院附属江阴市人民医院肝胆外科,江苏江阴214400

出　　处：《肠外与肠内营养》2016年第4期242-244,共3页Parenteral & Enteral Nutrition

摘　　要：目的:探讨品管圈(QCC)活动在降低肠内营养(EN)不良反应的发生率,提高EN护理质量和病人耐受性中的作用。方法:选择在我院肝胆外科因急性胰腺炎或胰十二指肠切除术行EN支持的病人,成立QCC小组,并开展关于降低EN不良反应的发生率,提高EN护理质量和病人耐受性的QCC活动,分析实施QCC活动前后EN不良反应发生率和护理满意度的变化等。结果:开展QCC活动后,EN不良反应发生率明显降低(13.3%),护理满意度明显改善(95%)。结论:将QCC活动应用于EN的临床护理工作中,可减少EN支持不良反应的发生、提高病人对EN支持的耐受性,改善病人满意度。Objective： The study was designed to research the influence of a Quality control circle （ Qcc ） program to reduce the rate of adverse reactions of enteral nutrition therapy. Methods ： 42 patients before the applying the QCC program and 45 patients in the QCC program were included and were assigned in 2 groups （control group and QCC group）. Results： After our department carried out the QCC program, the incidence of adverse events of enteral nutrition therapy was significantly reduced, and the patient satisfaction had been improved. Conclusion： The QCC program applied to enteral nutrition support in clinical care unit can significantly reduce the incidence of adverse events, standardize operating procedures, and improve patien satisfaction.

关 键 词：品管圈活动 肠内营养 护理 

分 类 号：R473.6[医药卫生—护理学]