食管消化内镜检查质量控制及评价指标研究

Study on quality control and evaluation index of digestive endoscopy

目的探析食管消化内镜检查质量控制及其相关评价指标。方法随机选取2020年12月至2021年12月行食管消化内镜检查的患者72例作为研究对象,采用前瞻性研究、非干预性研究,由经过培训的研究生全程跟踪指定不同年资内操作医生的食管消化内镜操作。本研究全程在消化内镜中心进行,根据患者的检查项目和检查后填写的调查问卷进行结果数据分析,最终制定出提高食管消化内镜检出率的优化质量标准和评价指标。结果影响食管消化内镜检查质量的相关因素主要包括检查前准备工作是否到位,检查时医师操作能力和操作流程是否合格,以及检查后患者随访是否规范,应从上述3个阶段着手进行食管消化内镜检查质量控制工作的推进。食管消化内镜检查实施严格的质量控制后患者总满意度明显高于质量控制前,投诉率和差错率明显下降(P<0.05)。结论在临床食管消化内镜检查中,从检查前、检查中以及检查后3个方面全程全方面构建质量控制标准及评价指标,对进一步提升食管消化内镜检出率,降低食管癌漏诊率,最大限度满足患者需求,提高患者满意度等方面具有积极意义。

Objective To explore the quality control and related evaluation indexes of digestive endoscopy.Methods This is a prospective,non-interventional study.Patients(n=72)with digestive endoscopy who visited our hospital(December 2020-December 2021)were randomly as subjects.The endoscopic operations of doctors with different seniority were followed up by the trained graduate students.The whole research process was carried out in the Gastrointestinal Endoscopy Center of our hospital.Data analysis was conducted according to the questionnaire,and finally,the optimization of quality standards and evaluation index regarding digestive endoscopy were formulated.Results Through strict quality control,the patients had significantly elevated total satisfaction,and notably reduced complaint rate and error rate compared with before quality control(P<0.05);the indexes scores of post management,disinfection and isolation,first-aid supplies management,device management were increased(P<0.05).Conclusion Through the three phases(Pre/During/Post)of digestive endoscopic,the formulated quality control and evaluation index of digestive endoscopy can improve the detection rate and reduce the missed diagnosis rate of esophageal cancer,further meet the maximum demand,and improve patient satisfaction.