构建医疗机构营养科科学管理指标体系

Construction of Scientific Management index System for Medical Institutions

目的建立一套较为完整的医疗机构营养科室管理指标体系,有效评估营养科室的发展能力和管理强度。方法运用层次分析法确定营养科室人员管理、监控管理、卫生管理、财务管理、信息化管理、设备管理六大管理指标的权重;运用Vague集(值)之间的相似度法,确定不同级别医疗机构下营养科室发展的相似度系数。结果推导出营养科室管理水平以济南市二级以上医院为例,测算了现阶段营养科室建设和发展水平,结果表明M=49.24,属于中等偏下水平。结论通过建立医疗机构营养科管理指标体系,为今后医疗机构营养科的管理和评估提供方法论指导。

Objective To establish a set of relatively complete nutrition department management index system of medical institutions, to effectively evaluate nutrition department development capability and management strength. Methods Using the analytic hierarchy process（ahp） to determine the nutrition department personnel management, monitoring management, health management, financial management, information management, equipment management, six management index weight; Using similarity between Vague sets（value） method, determine the development of the nutrition department under different levels of medical institutions similarity coefficient. Results Derive the nutrition department management level, level 2 above hospitals in jinan as an example, calculates the nutrition department construction and development level at present, and the results show that M = 49.24, belong to the middle rdi level. Conclusion Through the establishment of index system of nutrition management of medical institutions, medical institutions for the future of nutrition management provide the methodology guidance and assessment.