The Time Series Analysis of Standards and Results of Nutritional Domain in Hospital Evaluation Program

Joo Eun Lee
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引用次数: 8

Abstract

The purpose of this study was to evaluate the current state of foodservice and clinical nutrition management in a hospital-based nutrition department. Nutritional guidelines and survey reports of hospital evaluation programs from 2004 to 2009 were analyzed. In total, 275 hospitals in the first period and 288 hospitals in the second period were evaluated. The division of knife and chopping board use decreased from 97.2% in 2005 to 89.7% in 2008, the maintenance of a proper freezer temperature (below ) increased from 82.1% in 2004 to 97.7% in 2007 (88.9% to 97.4% from large hospitals and 69.8% to 86.5% from small/medium hospitals in 2005 and 2008, respectively). In tube-feeding management, the performance rate of material cold storage and the offer rate of tube-feeding were 65.9% and 94.2% in 2007, respectively. The cold storage of material, proper use within 24 hours after opening or production, and the use of an appropriate label were 47.3%, 71.2% and 67.2% in 2009, respectively. The rate of a management system for undernourished patients was 86.0% in 2007 (56.4% for large hospitals, 18.9% for small/medium hospitals) and 14.3% in 2009. In standards of nutrition support management, the performance rates of constructing a nutrition support team, the nutrition support team activity, and organizing multidisciplinary team were 66.7%, 43.6%, and 64.1% respectively, in 2004. For large hospitals, those rates were 61.1%, 36.1%, and 58.3%, in 2005, 93.0%, 62.8%, and 91.9% in 2007, and 69.2%, 43.6%, and 69.2% in 2008, respectively. The results of this study suggest standards on sanitary foodservice preparation, production, and tube-feeding production need to correspond with HACCP regulations for small/meidium hospitals in standards of a healthcare accreditation system. It will be necessary to understand the operating conditions of nutrition departments in convalescent hospitals, psychiatric hospitals, and geriatrics hospitals. As the application of accreditation is required from 2013, standards will need to be improved and continuously updated for healthcare accreditation.
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医院评价方案中营养领域标准与结果的时间序列分析
摘要本研究的目的是评估某医院营养科餐饮服务及临床营养管理的现况。分析2004 ~ 2009年医院评价方案的营养指南和调查报告。第一阶段共评价275家医院,第二阶段评价288家医院。刀具和砧板的使用比例从2005年的97.2%下降到2008年的89.7%,保持适当的冷冻室温度(以下)从2004年的82.1%上升到2007年的97.7%(2005年和2008年,大型医院从88.9%上升到97.4%,中小型医院从69.8%上升到86.5%)。2007年,管材冷库完成率为65.9%,管材供给率为94.2%。2009年,材料冷藏、开封或生产后24小时内正确使用、使用合适标签的比例分别为47.3%、71.2%和67.2%。2007年,营养不良患者管理系统的普及率为86.0%(大型医院为56.4%,中小型医院为18.9%),2009年为14.3%。在营养支持管理标准中,2004年建立营养支持团队、开展营养支持团队活动和组织多学科团队的绩效分别为66.7%、43.6%和64.1%。对于大型医院,2005年的这一比例分别为61.1%、36.1%和58.3%,2007年为93.0%、62.8%和91.9%,2008年为69.2%、43.6%和69.2%。本研究结果提示卫生食品服务的准备、生产和管饲生产的标准需要与卫生保健认可体系标准中中小型医院HACCP规定相一致。有必要了解康复医院、精神病院和老年医院营养科的运作情况。由于从2013年开始需要申请认证,因此需要改进和不断更新医疗保健认证的标准。
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