品管圈活动对提高内镜治疗术后患者饮食管理达标率的效果

Effect of Quality Control Circle on Improving Diet Management Success Rate of Patients After Endoscopic Therapy

目的评价品管圈活动对提高内镜治疗术后患者饮食管理达标率的效果。方法选择2014年1月至2014年5月行内镜术治疗的118例患者为对照组(未开展QCC活动),选择2014年8月至2014年12月行内镜术治疗的115例患者为试验组(开展QCC活动),比较两组患者的饮食管理达标率。结果试验组饮食管理达标率为91.3%,显著高于对照组的57.6%,差异具有统计学意义(P<0.05);目标达成率为146.58%。结论开展品管圈活动能有效提高内镜治疗术后患者饮食管理达标率,能将饮食管理弱项打造为强项,提升护理管理质量。

Objective To explore the effect of quality control circle （QCC） on improving the diet management success rate of patients after endoscopic therapy. Methods 118 patients receiving endoscopic therapy from January 2014 to May 2014 were set as control group （not implementing QCC activity）, and 115 patients receiving endoscopic therapy from August 2014 to December 2014 were set as experimental group （implementing QCC activity）. The success rate of diet management was compared between the two groups. Results The target completion rate was 146.58%; The success rate of diet management in the experimental group was 91.3%, significantly higher than 57.6% in the control group, with statistically significant difference （P〈0.01）. Conclusions Quality control circle activity can effectively improve the success rate of diet management in patients with endoscopic therapy, turn the weaknesses into strength and improve the quality of nursing management.