Objective:This research aims to develop a more scientific and reasonable performance evaluation indicator system for the implementation of an essential drug system in community health service institutions.Methods:The ...Objective:This research aims to develop a more scientific and reasonable performance evaluation indicator system for the implementation of an essential drug system in community health service institutions.Methods:The Delphi method was used to establish an indicator system based on three rounds of expert consultations,and the fuzzy comprehensive evaluation method was used to determine the weights of the indicators.Results:The participation in the three rounds of consultations were 100%(10/10),90%(18/20),and 85%(17/20),which showed that the experts had real enthusiasm for participating in this research.The authority coefficients of the first-,second-,and third-level indicators were 0.75,0.76,and 0.76,respectively,which showed that the consultation results were dependable.The concordance coefficients of the second and third rounds were 0.489 and 0.487,respectively(P<0.001),indicating that the expert opinions were highly consistent.The performance evaluation indicator system consisted of three first-level indicators(supporting,implementation,and effect indicators),nine second-level indicators,and 21 third-level indicators.Conclusion:In this new performance evaluation indicator system,the selected experts were representative,the consultation results were dependable,the constructed evaluation indicator system was reasonable,and the setting of weights was scientific.展开更多
This study aimed to assess the incidence of institutional food service practice management errors in the kitchen of a general hospital, Chubu region, Japan. Clarifying the cause of incidents of institutional food serv...This study aimed to assess the incidence of institutional food service practice management errors in the kitchen of a general hospital, Chubu region, Japan. Clarifying the cause of incidents of institutional food service operation can reduce institutional food service practice management errors. This is the first study to analyze incidents at a general hospital kitchen in Japan in English. Data were collected from incident reports over the course of one year, between October 1, 2011 and November 30, 2012. Forty two reports of incidents whose locations were the kitchen were analyzed, for example, incident dates, incident times, workloads, incident contents, incident causes, accident levels, and the presence or absence of negligence. The frequency of incidents for months, for each third of month, for day of week, for time of day, for workload levels of staff member, and for types of incidents were analyzed using chi-square test following Ryan multiple comparison. The incidents were more likely to occur at the start of the business year, during the 11:00 to 12:59 time blocks, and when staffs were busy. Breakdown of incident contents of"foreign contamination (hair)" was 10 reports (24%). To prevent incidents, new staff should also be trained to acquire skills to avoid making errors during food preparation, ensuring that there is a clear route for communicating changes in the number of hospitalized patients, and building a system that allows for changes to be made to the number of meals to be served and the content of those meals in an accurate and prompt fashion. Furthermore, work uniform should be changed promptly as such contamination can reportedly be improved by having workers wear a work cap.展开更多
基金the“Research on Performance Evaluation of Chinese Community Health Service Institutions’Implementation of Essential Medicine System”supported by National Natural Science Foundation[71103130]。
文摘Objective:This research aims to develop a more scientific and reasonable performance evaluation indicator system for the implementation of an essential drug system in community health service institutions.Methods:The Delphi method was used to establish an indicator system based on three rounds of expert consultations,and the fuzzy comprehensive evaluation method was used to determine the weights of the indicators.Results:The participation in the three rounds of consultations were 100%(10/10),90%(18/20),and 85%(17/20),which showed that the experts had real enthusiasm for participating in this research.The authority coefficients of the first-,second-,and third-level indicators were 0.75,0.76,and 0.76,respectively,which showed that the consultation results were dependable.The concordance coefficients of the second and third rounds were 0.489 and 0.487,respectively(P<0.001),indicating that the expert opinions were highly consistent.The performance evaluation indicator system consisted of three first-level indicators(supporting,implementation,and effect indicators),nine second-level indicators,and 21 third-level indicators.Conclusion:In this new performance evaluation indicator system,the selected experts were representative,the consultation results were dependable,the constructed evaluation indicator system was reasonable,and the setting of weights was scientific.
文摘This study aimed to assess the incidence of institutional food service practice management errors in the kitchen of a general hospital, Chubu region, Japan. Clarifying the cause of incidents of institutional food service operation can reduce institutional food service practice management errors. This is the first study to analyze incidents at a general hospital kitchen in Japan in English. Data were collected from incident reports over the course of one year, between October 1, 2011 and November 30, 2012. Forty two reports of incidents whose locations were the kitchen were analyzed, for example, incident dates, incident times, workloads, incident contents, incident causes, accident levels, and the presence or absence of negligence. The frequency of incidents for months, for each third of month, for day of week, for time of day, for workload levels of staff member, and for types of incidents were analyzed using chi-square test following Ryan multiple comparison. The incidents were more likely to occur at the start of the business year, during the 11:00 to 12:59 time blocks, and when staffs were busy. Breakdown of incident contents of"foreign contamination (hair)" was 10 reports (24%). To prevent incidents, new staff should also be trained to acquire skills to avoid making errors during food preparation, ensuring that there is a clear route for communicating changes in the number of hospitalized patients, and building a system that allows for changes to be made to the number of meals to be served and the content of those meals in an accurate and prompt fashion. Furthermore, work uniform should be changed promptly as such contamination can reportedly be improved by having workers wear a work cap.