公立医院三级营养健康管理模式探析  

Establishment Three Levels of Health Management System in Public Hospital

作　　者：刘亚孔[1] 胡海燕[1] 刘文俊[1] 张霄艳 LIU Yakong;HU Haiyan;LIU Wenjun;ZHANG Xiaoyan(The First College of Clinical Medical Science,China Three Gorges University,Yichang Hubei,443003;College of Politics & Law and Public Administration,Hubei University,Wuhan Hubei,430060)

机构地区：[1]三峡大学第一临床医学院,湖北宜昌443003 [2]湖北大学政法与公共管理学院,湖北武汉430060

出　　处：《锦州医科大学学报（社会科学版）》2018年第1期50-52,共3页Journal of Jinzhou Medical University(Social Science Edition)

摘　　要：现代健康管理理念下公立医院应该整合内部医疗资源,建立三级营养健康管理体系。宏观层面,整合医疗机构中体检中心、营养专业技术人员、康复专家资源,成立健康管理中心。中观层面,各临床科室应该成立临床营养管理小组,对住院病人进行营养风险评估。微观层面,可以从健康体检入手,对体检人群进行营养筛查,对营养缺乏或过剩者进行干预。妇产科、老年病科等科室应做好患者人体成分分析,及早进行营养干预,通过营养调节提高患者的免疫力。搭建营养健康管理体系,既能有效预防疾病,又能提高健康素养,利用有限的资源实现健康效果最大化。Under the concept of modern health management,public hospital should integrate the internal medical resources.Meanwhile,nutrition interventions should be used throughout the entire process of health management.From macroscopic aspects,departments,such as physical examination center,or professionals,nutrition professionals and rehabilitation specialists,should be integrated to establish health management center.From medium level,clinical nutrition management unit should be set up to assess the nutritional risk of hospitalized patients.From micro-level,nutrition screening should be preceded while taking a physical examination to intervene nutrition deprivation.The analysis of human body composition is necessary for department of obstetrics and gynecology to carry out early nutrition intervention and improve patient's immunity.All these measures will contribute to disease prevention and improvement of population health literacy,and ultimately realization maximization of health effects.

关 键 词：健康管理 营养干预 公立医院 管理模式 

分 类 号：G642[文化科学—高等教育学]