A Dietician’s Bedside Supervision in a Geriatric Ward Is Effective

Introduction: Health professionals have greater focus on nutrition issues when having access to a dietician. The aim of this study was to examine the effect of having bed-side access to a clinical dietician in a geriatric ward. Methods: A follow-up study included consecutively all patients admitted in two geriatric wards during three time periods of 2½months each. The intervention was health professionals’ bed-side access to a clinical dietician. Patients hospitalized during the intervention period were compared to patients hospitalized before and after. Patients hospitalized ≤2 days and not screened were excluded. Data on nutritional screening, patients’ daily energy and protein intake, change in body weight from admission to discharge, and a nutrition plan and prescribed oral nutritional supplement at discharge were analysed using ANOVA analysis of variance and Chi-squared test. Results: A total of 554 patients (81%) were at nutritional risk. During the intervention period the compliance of diet registration was better. The patients’ protein and energy intake was higher during the intervention compared with that before and after the intervention (p = 0.04/p = 0.005). Fewer patients lost weight during and after the intervention. Length of hospital stay (LOS) was 1 median day longer in the period before the intervention compared with that during and after the intervention (7 days). LOS was associated with weight change. Conclusions: Health professionals’ access to a bedside dietician in a geriatric ward seems to improve protein and energy intake and thereby the older patients’ body weight, but not sufficiently. The dietician also enhances the staffs’ awareness of nutrition improvements after discharge.

“五师服务临床”的理念与实践

现代医疗不仅是治病,应该是集预防、治疗、康复、药理、心理、饮食等就医全过程、全方位的医疗服务。本院提出"五师服务临床"理念,即"医师、护师、临床药师、临床营养师和心理咨询师"共同为临床患者服务,取得了很好的综合治疗、康复疗效,创新医疗服务模式,加强医疗质量内涵建设,提高患者就医满意度。

餐饮企业营养师职责与定位

营养师是运用营养学的知识和技能,进行营养和膳食指导的科学工作者。营养师的数量和质量反映一个国家社会经济发展的程度和居民生活质量的高低。餐饮企业离不开营养师和厨师,本文分析了二者相辅相成的关系,明确了营养师的职责。

江苏省公共营养师鉴定资源的开发

无锡商业职业技术学院烹饪工艺与营养专业是江苏省高等学校特色专业,烹饪工艺与营养教学团队为无锡商业职业技术学院优秀团队。文章介绍了该团队完成的江苏省公共营养师鉴定资源的开发任务,凸显了高等职业教育服务社会的功能。

糖尿病患者营养治疗认知及健康教育干预

目的探讨糖尿病患者营养治疗认知程度及营养教育干预效果。方法采用营养治疗认知问卷调查,评价100例糖尿病患者营养治疗依从性,并实施营养教育干预,评价干预效果。结果10项糖尿病营养教育干预后结果显示,实施有效干预措施能明显提高患者的营养治疗依从性(p<0.01)。结论糖尿病营养教育干预是提高糖尿病患者自我管理能力的有效途径,对患者控制血糖水平、避免或延缓并发症发生,提高患者的生活质量具有重要意义。

我国首次临床营养师培训考核考生成绩相关因素分析

目的通过对我国首次临床营养师培训考核成绩进行相关因素分析，探寻临床营养师岗位胜任能力评价依据。方法对完成临床营养师培训的108名学员（医师60名，护师臌师48名）施以基于岗位胜任力理念设计的综合考核评价，通过比较分析，研究考生通过率与模块掌握率的相关因素。结果全体考生综合理论考试成绩呈现出随学历和考生来源地区变化而通过率增高的规律。其中大专通过率为76．47％．本科为86．21％，研究生为96．97％；西部地区为85．00％，中部为85．71％，东部为89．55％。全体考生综合理论考试各知识模块掌握率由高至低依次为医院膳食（73．7％），肠内肠外营养（72．7％），公共营养（70。7％），营养筛查及评定（66．7％），常见营养相关疾病（65．4％），临床营养相关卫生法规、医学心理及伦理学基本知识（40．0％）。考试通过率与考生的学历水平以及来源地区相关，而知识模块掌握率与临床营养师工作任务紧密程度相关。结论考试成绩能比较客观地反映考生的临床能力与职业素养，达到评价考生岗位胜任能力的考试目标，对于科学评价临床营养师执业水平、指导学习以及评估培训效果具有实证意义。