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Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (July 2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.
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Weisshaupt, Oliver, Gabriela V. Leiblein-Züger, and Susanne Hofer. "Process Model for the Food Service in Swiss Hospitals." Journal of Facility Management Education and Research 2, no. 2 (January 1, 2018): 74–82. http://dx.doi.org/10.22361/jfmer/00072.
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ABSTRACT Background Since the introduction of Swiss Diagnosis Related Groups in 2012, a Swiss hospital's core business requires Facility Management that provides more transparent, effective and efficient services. In that respect, the new remuneration system has caused a growing interest in processes. Food provision is of high importance since it is one of the costliest support services and is a critical image factor of a hospital. Purpose The purpose of this research was to analyse the food service processes in Facility Management in hospitals through the lenses of social, economic and ecological sustainability as well as hygiene and safety, and to identify which issues arise from each viewpoint for the respective sub-processes. Methodology A two-fold qualitative case study design was applied, based on the reference model theory Process Model for Non-Medical Support Services in Hospitals. First, based on focus groups, the process model was developed. Second, the model was validated by input from interviews with Facility Management professionals. Results Each sub-process requires the consideration of individual factors from the perspectives of sustainability, hygiene and safety. Similarly, various overarching factors were identified, such as the production method that impact not only a single sub-process, but also play a role in the whole catering process. Additionally, it became evident that food provision in hospitals is particularly affected by the conflicting priorities of cost-effectiveness and sustainability. Conclusion The outcome of this work is a model that allows a holistic process analysis of catering activities in hospitals since it takes into account social, economic and ecological sustainability, as well as both hygiene and safety aspects for the individual sub-processes. This research gives guidance to facility managers who strive for process optimisation to guarantee efficient and effective food provision in hospitals. Unique Value to the Body of Facility Management Knowledge This work applies established catering sub-processes in hospitals to the context of sustainability, hygiene and safety. The proposed model caters to the increasing interest in processes in healthcare in Switzerland and can presumably be applied to hospitals of other countries.
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Sintia, Faradila, Susilawati ., and Fathmawati . "Gambaran Higiene Sanitasi Pengelolaan Makanan di Rumah Sakit ABC Kabupaten Kubu Raya Kalimantan Barat." Jurnal Sehat Mandiri 15, no. 1 (June 12, 2020): 33–40. http://dx.doi.org/10.33761/jsm.v15i1.203.
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Hospital is a health service institution that conducts complete individual health services, which include inpatient, outpatient, and emergency services. Hospitals should minimize the source of diseases caused by food, especially for patients who are hospitalized, therefore hospitals must meet the hygiene requirements for food management. This study aims to describe the implementation of food management sanitation hygiene at ABC Hospital Kubu Raya Regency. This was a descriptive study by observing the components of food management sanitation hygiene at ABC Hospital. Data were collected using a checklist. The analysis was done by comparing the results obtained with the assessment component based on the some Minister of Health regulations. The results of this study indicate that some components of food management must be improved in order to ensure the safety and health of users. Further research needs to develop an instrument for assessing food-management sanitation hygiene in a hospital.
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Bas, Murat, Mehtap Akçil Temel, Azmi Safak Ersun, and Gökhan Kivanç. "Prerequisite Programs and Food Hygiene in Hospitals: Food Safety Knowledge and Practices of Food Service Staff in Ankara, Turkey." Infection Control & Hospital Epidemiology 26, no. 4 (April 2005): 420–24. http://dx.doi.org/10.1086/502562.
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AbstractOur objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.
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Diez-Garcia, Rosa Wanda, Camila Cremonezi JAPUR, and Maria Angélica Tavares Medeiros. "Food and nutritional care quality indicators in hospital." Journal of Hospital Administration 2, no. 3 (April 11, 2013): 132. http://dx.doi.org/10.5430/jha.v2n3p132.
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Hospital malnutrition and increased prevalence of hospitalized patients with chronic diseases require hospital improvements in nutritional care quality. This study describes the construction of indicators to assess the quality of hospital food and nutritional care. We obtained a data bank containing information about 37 hospitals as well as their Hospital Food and Nutrition Service (HFNS) applying a questionnaire to the HFNS coordinators of each institution. We collected data about the activities of the clinical dietitians and administrative dietitian, meal production and management, and characteristics of the hospital diet. We grouped the obtained data into two corpora of actions, designated Nutritional Care Quality (NCQ) and Food Service Quality (FSQ). Each corpora comprised four indicators. The NCQ indicators included inpatient dietary coverage actions, evaluation and monitoring of nutritional status actions, actions on integration of nutritional assistance activities within the team, and actions supporting diet therapy. The FSQ indicators comprised mediation actions with users and other hospital sectors, autonomy and management control actions, meal production and qualification actions, and staff qualification actions. Systematizing the NCQ and FSQ indicators is important to support the Food and Nutritional Care Quality in Hospitals (FNCQH).
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Kolasa, Kathryn M. "Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company." Nutrition Today 53, no. 1 (2018): 5–12. http://dx.doi.org/10.1097/nt.0000000000000258.
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Cokes, Carolyn, Anne Marie France, Vasudha Reddy, Heather Hanson, Lillian Lee, Laura Kornstein, Faina Stavinsky, and Sharon Balter. "Serving High-Risk Foods in a High-Risk Setting: Survey of Hospital Food Service Practices after an Outbreak of Listeriosis in a Hospital." Infection Control & Hospital Epidemiology 32, no. 4 (April 2011): 380–86. http://dx.doi.org/10.1086/658943.
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Background and Objectives.Prepared ready-to-eat salads and ready-to-eat delicatessen-style meats present a high risk for Listeria contamination. Because no foodborne illness risk management guidelines exist specifically for US hospitals, a survey of New York City (NYC) hospitals was conducted to characterize policies and practices after a listeriosis outbreak occurred in a NYC hospital.Methods.From August through October 2008, a listeriosis outbreak in a NYC hospital was investigated. From February through April 2009, NYC's 61 acute-care hospitals were asked to participate in a telephone survey regarding food safety practices and policies, specifically service of high-risk foods to patients at increased risk for listeriosis.Results.Five patients with medical conditions that put them at high risk for listeriosis had laboratory-confirmed Listeria monocytogenes infection. The Listeria outbreak strain was isolated from tuna salad prepared in the hospital. Fifty-four (89%) of 61 hospitals responded to the survey. Overall, 81% of respondents reported serving ready-to-eat deli meats to patients, and 100% reported serving prepared ready-to-eat salads. Pregnant women, patients receiving immunosuppressive drugs, and patients undergoing chemotherapy were served ready-to-eat deli meats at 77%, 59%, and 49% of hospitals, respectively, and were served prepared ready-to-eat salads at 94%, 89%, and 73% of hospitals, respectively. Only 4 (25%) of 16 respondents reported having a policy that ready-to-eat deli meats must be heated until steaming hot before serving.Conclusions.Despite the potential for severe outcomes of Listeria infection among hospitalized patients, the majority of NYC hospitals had no food preparation policies to minimize risk. Hospitals should implement policies to avoid serving high-risk foods to patients at risk for listeriosis.
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Rafisa, Anggun. "Plate waste of inpatients with diabetes mellitus." International Journal Of Community Medicine And Public Health 7, no. 9 (August 28, 2020): 3600. http://dx.doi.org/10.18203/2394-6040.ijcmph20203929.
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Background: The nutrition services of inpatient with diabetes mellitus is very important because dietary management is the key to controlling blood glucose level. Ensuring the patient to consume all the food served by the hospital or reduce the plate waste may help patients to meet their nutritional needs. This study aimed to investigate plate waste of inpatient with diabetes mellitus in hospitals and its contributing factors so the quality of food service in the hospital could be enhanced.Methods: The sample of the study was 22 inpatient with diabetes mellitus at Al Islam Hospital in Bandung, Indonesia from November 2014 to February 2015. The patient's plate waste at breakfast, lunch and dinner for 2 days was weighed using an electronic scale. Patients were also interviewed to find out the reasons for wasting food. Results: The overall mean of plate waste in this study was 13.26% of food served. Porridge was the type of food that had the highest mean percentage of plate waste (17.38%). Vegetables were the second-highest wasted food (17.05%). Loss of appetite, lack of knowledge, cold food temperature and large main plate portion were the reasons for food wastage.Conclusions: The type of food that wasted the most by inpatient with diabetes mellitus was porridge and vegetables. Improving the quality of food service and delivery as well as increasing the role of health workers to educate and encourage patients to eat while under treatment in hospitals are interventions that can be done to reduce the amount of inpatient plate waste.
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Boge, Knut, and Anjola Aliaj. "Albania vs Norway – FM at two university hospitals." Facilities 35, no. 7/8 (May 3, 2017): 462–84. http://dx.doi.org/10.1108/f-07-2016-0079.
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PurposeGiven the premise of de facto universal standards for FM, this paper aims to investigate development of facilities management (FM) at an Albanian and a Norwegian university hospital through examination of two hypotheses: the university hospital has recognised FM and established a designated FM organisation (H1) and the university hospital provides adequate food and catering services at ward kitchens and buffets (H2). Design/methodology/approachThis is an exploratory and descriptive comparative case study based on a diverse cases’ designs. FindingsThere is limited and strong support for H1 at the Albanian and Norwegian university hospitals, respectively. Both the Albanian and the Norwegian university hospitals rely on in-house production of facilities services, but the Albanian university hospital has outsourced food and catering services. FM and provision of facilities services are deeply integrated within the Norwegian university hospital’s core activities. There is also limited and strong support for H2 at the Albanian and Norwegian university hospitals, respectively. Hence, the Albanian Ministry of Health and the Albanian university hospital’s top management have a comprehensive, but not impossible, task, if the aim is to catch up with the Norwegian university hospital concerning FM. Research limitations/implicationsThis is an exploratory and descriptive comparative case study. Large N studies should be carried out both in Albania and Norway and preferably also in other countries to corroborate and develop the findings. Originality/valueThis is the first comparative study of FM at an Albanian and a Norwegian university hospital.
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Jiastuti, Titis. "Higiene Sanitation Management of Food and The Existence of Bacteria in The Food in RSUD Dr. Harjono Ponorogo." JURNAL KESEHATAN LINGKUNGAN 10, no. 1 (August 14, 2018): 13. http://dx.doi.org/10.20473/jkl.v10i1.2018.13-24.
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Hygienic and healthy food into the basic principles of the organization of food in hospitals. Food service hospital dedicated to the sick and at risk of pathogen contamination of germs. Implementation of food in the hospital must comply with Kepmenkes Decree No. 1204/Menkes/SK/X/2004 on Environmental Health Requirements Hospital. The purpose of this study is the management of food hygiene sanitation Identify at Hospital Dr. Harjono Ponorogo. This study is a descriptive observational. Object of the research officer food handlers, food hygiene, sanitation management, and food microbiological test (examination of E. coli and Salmonella). Collecting data using questionnaires, observation sheets, and test laboratory. Hygiene of food handlers who do not qualify the use of personal protective equipment, training of hygiene sanitation, and health screening. Sanitation management of food that does not qualify the quality of food, the food processing and presentation of food, while 9 samples prepared food laboratory test results 5 (55.6%) positive samples of E. coli. The conclusions in Hospital Dr. Harjono Ponorogo increase efforts to hygiene of food handlers and food sanitation management. Expected medical examination should be routinely expected 2 times a year, improving sanitation facilities that support the management of food hygiene, as well as water proofing regularly twice a year.
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Edwards, John S. A., and Andrew H. M. Nash. "The nutritional implications of food wastage in hospital food service management." Nutrition & Food Science 99, no. 2 (April 1999): 89–98. http://dx.doi.org/10.1108/00346659910254394.
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Sanchez, Emily, Amy R. Gelfand, Michael D. Perkins, Maia C. Tarnas, Ryan B. Simpson, Jarrod A. McGee, and Elena N. Naumova. "Providing Food and Nutrition Services during the COVID-19 Surge at the Javits New York Medical Station." International Journal of Environmental Research and Public Health 18, no. 14 (July 12, 2021): 7430. http://dx.doi.org/10.3390/ijerph18147430.
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Military field hospitals typically provide essential medical care in combat zones. In recent years, the United States (US) Army has deployed these facilities to assist domestic humanitarian emergency and natural disaster response efforts. As part of the nation’s whole-of-government approach to the coronavirus disease (COVID-19) pandemic, directed by the Federal Emergency Management Agency and the Department of Health and Human Services, during New York City’s (NYC) initial surge of COVID-19, from 26 March to 1 May 2020, the US Army erected the Javits New York Medical Station (JNYMS) field hospital to support the city’s overwhelmed healthcare system. The JNYMS tasked a nutrition operations team (NuOp) to provide patient meals and clinical nutrition evaluations to convalescent COVID-19 patients. However, few guidelines were available for conducting emergency nutrition and dietary response efforts prior to the field hospital’s opening. In this case study, we summarize the experiences of the NuOp at the JNYMS field hospital, to disseminate the best practices for future field hospital deployments. We then explain the challenges in service performance, due to information, personnel, supply, and equipment shortages. We conclude by describing the nutrition service protocols that have been implemented to overcome these challenges, including creating a standardized recordkeeping system for patient nutrition information, developing a meal tracking system to forecast meal requirements with food service contractors, and establishing a training and staffing model for military-to-civilian command transition. We highlight the need for a standardized humanitarian emergency nutrition service response framework and propose a Nutrition Response Toolkit for Humanitarian Crises, which offers low-cost, easily adaptable operational protocols for implementation in future field hospital deployments.
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Mardianingsih, Nurhasanah, Fasty Arum Utami, and Ika Ratna Palupi. "Capaian standar pelayanan minimal gizi di Rumah Sakit Umum Daerah (RSUD) Manokwari Papua Barat." Jurnal Gizi Klinik Indonesia 16, no. 4 (April 25, 2020): 152. http://dx.doi.org/10.22146/ijcn.42425.
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Achievement of the nutrition minimum service standard at Manokwari District Hospital in West PapuaBackground: There are three indicators of nutrition services that are regulated in the hospital Minimum Service Standards (MSS), namely the timeliness of food distribution, patient's plate waste, and the accuracy of the patient’s diet. The achievement of minimum service standards as the indicator of quality for nutrition services at Manokwari District Hospital has not yet been known.Objective: To find out the implementation of minimum service standards for nutrition services,i.e. the promptness of food distribution, the proportion of plate waste, and accuracy of the patient’s diet at Manokwari District Hospital. Methods: This was a mixed-method study conducted at Manokwari District Hospital, West Papua, from January until March of 2018. A quantitative approach with patient samples was carried out to quantify the achievement of MSS for nutrition service. Punctuality of food distribution and accuracy of the diet was measured using observational sheets while the patient’s plate waste was determined using food weighing. A qualitative approach through in-depth interviews with patients, nutritionists, cooks, food service workers, and nurses was performed to explore the influencing factors. Results: The percentage of timeliness of patient food distribution was only 37.1%, the waste of patients’ food reached 34.5% and the accuracy of the patient's diet was only 83.87%. These were affected by poor human resource management, inadequate hospital facilities, and foods brought from outside of the hospital. Conclusions: Promptness of patient’s food distribution, plate waste and diet accuracy in Manokwari District Hospital has not reached the minimum service standard for nutrition service.
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Wilson, Elisa D., and Alicia C. Garcia. "Environmentally Friendly Health Care Food Services: A Survey of Beliefs, Behaviours, and Attitudes." Canadian Journal of Dietetic Practice and Research 72, no. 3 (September 2011): 117–22. http://dx.doi.org/10.3148/72.3.2011.117.
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Purpose: There is increasing global interest in sustainability and the environment. A hospital/health care food service facility consumes large amounts of resources; therefore, efficiencies in operation can address sustainability. Beliefs, attitudes, and behaviours about environmentally friendly practices in hospital/ health care food services were explored in this study. Methods: Questionnaires addressed environmentally friendly initiatives in building and equipment, waste management, food, and non-food procurement issues. The 68 participants included hospital food service managers, clinical dietitians, dietary aides, food technicians, and senior management. Data analysis included correlation analysis and descriptive statistics. Results: Average scores for beliefs were high in building and equipment (90%), waste management (94%), and non-food procurement (87%), and lower in food-related initiatives (61%) such as buying locally, buying organic foods, buying sustainable fish products, and reducing animal proteins. Average positive scores for behaviours were positively correlated with beliefs (waste management, p=0.001; food, p=0.000; non-food procurement, p=0.002). Average positive scores for attitude in terms of implementing the initiatives in health care were 74% for building and equipment, 81% for waste management, 70% for non-food procurement, and 36% for food. Conclusions: The difference in food-related beliefs, behaviours, and attitudes suggests the need for education on environmental impacts of food choices. Research is recommended to determine facilitators and barriers to the implementation of green strategies in health care. As food experts, dietitians can lead changes in education, practice, and policy development.
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Linton, Emily, Heather Keller, and Lisa Duizer. "Ingredients for Success: Strategies to Support Local Food Use in Health Care Institutions." Canadian Journal of Dietetic Practice and Research 79, no. 3 (September 1, 2018): 113–17. http://dx.doi.org/10.3148/cjdpr-2018-008.
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There is growing interest in use of local food within health care institutions such as hospitals and long-term care homes. This study explored stakeholder perspectives on (i) influences on local food use and (ii) strategies that support success and sustainability of use in health care institutions. Fifteen participants who were institutional leaders with experience in implementing or supporting local food use in health care institutions in Ontario were recruited through purposeful and snowball sampling. A semi-structured interview was conducted by telephone and audio-recorded. Qualitative content analysis identified that influences on local food use were: product availability, staff and management engagement, and legislation and resources (e.g., funding, labour). Several strategies were offered for building and sustaining success including: setting goals, requesting local food availability from suppliers, and more clearly identifying local foods in product lists. The influences and potential strategies highlighted in this paper provide a greater understanding for dietitians and food service managers on how local foods can be incorporated into health care institutions.
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Yani, Ahmad, Gaga Irwan Nugraha, and Dewi Marhaeni DH. "Analysis of Nutrition Care Chronic Renal Failure Patients with Health Technology Assessment." Jurnal Kesehatan Masyarakat 13, no. 1 (July 28, 2017): 96–105. http://dx.doi.org/10.15294/kemas.v13i1.4367.
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Declined in nutritional status of hospitalized Chronic Renal Failure (CRF) patients were due to nutrient intake inadequate which required special attention from the Hospital Nutrition Service Team. This study analyzed the nutritional service on hospitalized CRF patients in Dr. Hasan Sadikin Hospital, Bandung using Health Technology Assessment. The study was conducted in 2014. The study design mixed method with concurrent embedded strategies. The hospital management, nutritionist and hospitalized CRF patients were qualitative subjects, selected using purposive sampling. Quantitative subjects selected using total sampling were 25 patients. Food weighing were used to measure food waste. The nutritional services technology aspects especially nutritional care using PAGT has not been entirely done. Nutritional monitoring and evaluation have not been well programmed and scheduled. The collaboration of nutritional care team have not been optimal. The food service mechanism are quite good while its portions are standardized yet. According to patients point of view towards food service quality, the food have less variety and taste. Total of cost damage from food waste are Rp.18.099,00 in a year. The lack of technological and organizational aspects can reduce the food service quality. According to the patient, the lack of food service quality will increase the food waste and total cost damage.
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Lahou, E., L. Jacxsens, E. Verbunt, and M. Uyttendaele. "Evaluation of the food safety management system in a hospital food service operation toward Listeria monocytogenes." Food Control 49 (March 2015): 75–84. http://dx.doi.org/10.1016/j.foodcont.2013.10.020.
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Puspa, Ima Mega, Dyah Nur Subandriani, and J. Supadi. "HUBUNGAN KEPUASAN PELAYANAN MAKANAN DAN SISA MAKANAN DENGAN KECUKUPAN GIZI PADA PASIEN KELAS III DI RUMAH SAKIT." JURNAL RISET GIZI 7, no. 2 (December 3, 2019): 91–96. http://dx.doi.org/10.31983/jrg.v7i2.5163.
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Background : Satisfaction of patients is one of success indicator of hospital food management that influence the nutritional adequacy of patients. The satisfaction of patients can be seen from the taste, punctuality of distribution, waiter hospitality and the cleanliness of tools. The other quality indicators of nutrition services is leftovers.Objectives : Reviewing the relationship of the satisfaction of food and rest service satisfaction with nutritional success in class III patients in the Roemani Hospital of Muhammadiyah Semarang.Method : This study is descriptive analytic study by using cross sectional design. The taking of sample was done by concecutive sampling and it was gotten with 30 samples. The data collection was done by interview used the questionnaire guide of the satisfaction of hospital food, recall 24 hours to know the outside intake of hospital, weighing and observation of leftovers, also counting the nutritional adequacy by comparing nutritional intake from food and nutrinionl adequacy. The data was prosseced by chi square test.Results : The subject have good perception to the food service of hospital as much as 63,3%, leftovers beetween 56,7%, and nutritional adequacy as much as 96,7%. Conclusion : There is no urgent relation beetween satisfaction based on food service and leftovers to nutritional adequacy level.
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Rathnayake, Dimuthu, and Shanti Dalpatadu. "A systematic approach to reduce hospital food waste based on patient experience." British Journal of Healthcare Management 26, no. 10 (October 2, 2020): 1–7. http://dx.doi.org/10.12968/bjhc.2019.0100.
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Background/Aims Organisational research has been shown to enhance the quality of hospital diet services. This study investigated methods to reduce food waste in the inpatient facilities of a large teaching hospital in Sri Lanka. Methods A patient experience survey was conducted to assess the quality of hospital diets. A new diet process was formulated and evaluated based on the results. Results Patients were satisfied with the food and food service quality, but preferred to eat homemade food during longer hospital stays. Before the intervention, 55% of breakfast meals, 62% of lunch meals and 57% of dinner meals were wasted. Post-intervention evaluation showed a significant reduction in food waste to less than 4% for all meal types. Conclusions Offering patients the opportunity to express meal preference through the diet ordering process reduced hospital food waste to less than 4% in total.
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Sahal Alharbi, Nouf, Malak Yahia Qattan, and Jawaher Haji Alhaji. "Towards Sustainable Food Services in Hospitals: Expanding the Concept of ‘Plate Waste’ to ‘Tray Waste’." Sustainability 12, no. 17 (August 24, 2020): 6872. http://dx.doi.org/10.3390/su12176872.
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Early debates on the sustainability of food-plating systems in hospitals have concentrated mostly on plate waste food served, but not eaten. This study aims to address the need for more comprehensive studies on sustainable food services systems by expanding the concept of plate waste, to that of tray waste (organic and inorganic materials), through a case study of a hospital in Saudi Arabia. Tray waste arising at the ward level was audited for three weeks, covering 939 meals. It was found that, on average, each patient threw away 0.41, 0.30, 0.12, and 0.02 kg of food, plastic, paper, and metal, respectively, each day. All this equated to 4831 tons of food, 3535 tons of plastic, 1414 tons of paper, and 235 tons of metal each year at hospitals across Saudi Arabia. As all of this waste ends up in landfills, without any form of recycling, this study proposes the need for a more comprehensive, political approach that unites all food system stakeholders around a shared vision of responsible consumption and sustainable development.
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Kuperberg, Karen, Diana Mager, and Susan Dello. "Transformation to Room Service Food Delivery In a Pediatric Health Care Facility." Canadian Journal of Dietetic Practice and Research 70, no. 4 (December 2009): 200–203. http://dx.doi.org/10.3148/70.4.2009.200.
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Patient food service is an important component in the nutritional management of hospitalized children. The previous meal delivery system at The Hospital for Sick Children in Toronto was a cold-plating re-thermalized system. Issues related to this model included order lead time, the reheating process, menu selection, and service style. Research into other systems led us toward room service, an innovative and flexible mode of meal delivery. Transformation to room service occurred over one year, and included implementation of a new computer system, kitchen renovation, redesign of menus and a new meal delivery system called Meal Train, and changes to human resource allocations. Throughout the transformation, consultations were held with key stakeholders, including the children’s council, the family advisory, the nursing council, and a multidisciplinary committee involving nursing staff, dietitians, patient service aides, infection control personnel, occupational health employees, patient representatives, and food services staff. Now, Meal Train is running smoothly, and meal days and food costs have been reduced. Others considering a project like this must know their clients’ needs and be willing to think outside the box. They should familiarize themselves with current information on systems and equipment, consult with key stakeholders within their organization, and then create the system that will work for them.
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Tasnim, Tarannum, ANM Shamsul Islam, Mehedi Hasan Azad, and Farhana Sharmin. "Services Provided for Lactating Mothers at Lactation Management Clinic in Selected Tertiary Level Hospitals." Journal of Preventive and Social Medicine 38, no. 2 (June 29, 2020): 68–73. http://dx.doi.org/10.3329/jopsom.v38i2.47867.
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Background: Children are the precious gift from the Almightily Allah and breast milk is an ideal product given to the human being by nature to fulfill all requirements of the offspring until they are matured enough to take adult food.
Objective: To assess the services provided for lactating mothers at lactation management centre in selected tertiary level hospitals.
Materials and Methods: This cross sectional study was conducted among 100 Lactating mothers who were selected conveniently and were interviewed by pre-tested semi-structured questionnaire and an observational checklist. Collected data were processed and analyzed using SPSS (Statistical Packages for Social Science) software.
Results: Lactation management centre (LMC) is supervised by a consultant and separate room is allotted in both out-patient and in-patient departments. Mothers came with lactation problems were more likely in the first month of the baby (73%) and feeling of not enough milk production was common (49%).Highly significant relationship was found between breast problems of lactating mother and age of child (p<0.001). About 84% respondents received practical demonstration on position and attachment of the baby during lactation. About 91% respondents got dietary advice for enough breast milk production, 75% got dietary advice regarding their child’s weaning food chart and69% got health education. Maximum mothers were informed about LMC by doctor & nurse (82%).
Conclusion: Information about LMC services should be disseminated across the country. Lactating mothers should be familiarized with LMC and public awareness should be enhanced for effective management of breastfeeding problem to promote, protect and support the breastfeeding.
JOPSOM 2019; 38(2): 68-73
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Mandal, Santanu. "The influence of organizational culture on healthcare supply chain resilience: moderating role of technology orientation." Journal of Business & Industrial Marketing 32, no. 8 (October 2, 2017): 1021–37. http://dx.doi.org/10.1108/jbim-08-2016-0187.
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Purpose This paper aims to explore the influence of dimensions of organizational culture, namely, development culture, group culture, rational culture and hierarchical culture, on healthcare supply chain resilience (HCRES). Further, the study explored the moderating role of technology orientation on organizational culture dimensions and healthcare resilience linkages. Design/methodology/approach The study adopted a multi-unit study of different hospital supply chains (SCs). Consequently, perceptual data were gathered from seven dominant entities in a typical medical/hospital SC: hospitals, hotels, chemistry and pharmaceutical, marketing/public relations/promotion, medical equipment manufacturers and surgical suppliers, food and beverage providers (i.e. restaurants) and insurance providers. The responses were gathered using online survey and were analyzed using structural equation modeling. Findings Based on 276 completed responses, positive influences were found for development, group and rational cultures on HCRES. As expected, a negative influence of hierarchical culture was found on HCRES. Further, technological orientation was found to enhance the positive effects of development, group and rational cultures on HCRES. However, no prominent moderation was noted for hierarchical culture’s influence on HCRES. The findings suggested managers to focus more on developing competing values framework (CVF)-based dimensions of organizational culture dimensions for effective risk mitigation so as to provide healthcare services in a timely manner to patients. Originality/value The study is the first to investigate the effects of organizational culture’s dimensions on resilience. The study has empirically established the association between CVF view and dynamic capabilities. The study underlined the importance of resilience in healthcare SCs. Resilience is an important dynamic capability in healthcare SCs to provide uninterrupted treatments and services to patients. Any failure in such a service can be fatal. Further, the study developed the measures of development, group, rational and hierarchical culture for further investigation in healthcare. This study is also the first to develop a measure for resilience in the healthcare sector.
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Kadir, Sunarto, and Safira Amalia. "Implementation of Hazard Analysis Critical Control Point Nutrition Service at Toto Kabila Regional Public Hospital, Bone Bolango." Jurnal Kesehatan Masyarakat 15, no. 2 (December 22, 2019): 269–75. http://dx.doi.org/10.15294/kemas.v15i2.21222.
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Hospitalized patients are very susceptible to various food-borne diseases. Food management in the hospital needs more careful attention. Hazard Analysis Critical Control Point (HACCP) is a preventive control system based on identification of critical points in the management and production of food as a way to ensure food safety. The objective of this study is to identify the implementation of HACCP principles in nutritional and dietetic service of RSUD Toto Kabila, Bone Bolango. This qualitative study employed descriptive survey method with HACCP as the study focus. The informants consist of eight people; three people as key informants and five people as triangulation informants obtained by purposive sampling. Data were analyzed using Miles and Huberman method, in which the collected data was written as matrix and then as checklist. The result revealed that nutrition and dietetics of RSUD Toto Kabila Bone Bolango was yet to implement HACCP according to the national standard (without documentation). This issue attributed lack of facilities and human resources at the department. It is suggested that the hospital implements HACCP according to the Indonesian National Standard as well as provides supporting facilities.
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Begum, Sheuly, Khorshed Ali Miah, Aseesh Kumar Saha, China Rani Mittra, and Mst Jannat Ara Ahmed. "Management of dietary services at National Institute of Cancer Research and Hospital (NICRH), Bangladesh." Asian Journal of Medical and Biological Research 6, no. 3 (October 17, 2020): 548–54. http://dx.doi.org/10.3329/ajmbr.v6i3.49807.
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Patient meals are an integral part of hospital treatment and crucial to aid recovery. A cross-sectional study was conducted to determine the Management of Dietary Services at National Institute of Cancer Research and Hospital. The purpose of this study was to make provision for safe, clean, hygienic and nutritious diet for the indoor patient as per their caloric requirement. This study compiled from 1st January to 31st December 2017 and the sample size was 113(dietary personnel 9 and patients 104) and it was purposive sampling technique. Data were collected through semi-structured questionnaire and observational check-list. Data analysis was done using SPSS software version 20. Satisfaction level was categories in to Satisfied and Dissatisfied. Among the service receiver of this hospital 15.4% were found satisfied with the dietary services. Cleanliness status of kitchen was average. It was highly suggested that the higher number of trained manpower needs to be appointed in future as required. Moreover, a standardize cooking system should be adopted by the authority for improving the quality of cooking food in order to obtain increased patient’s satisfaction.
Asian J. Med. Biol. Res. September 2020, 6(3): 548-554
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Lessar, Susan, Elena Vanderveldt, Liang Shan, and Susan Meacham. "Clinical ladders are positively associated with job satisfaction and career advancement for registered dietitians in clinical nutrition management." Journal of Hospital Administration 8, no. 2 (March 27, 2019): 45. http://dx.doi.org/10.5430/jha.v8n2p45.
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Background: Following a change in reporting structure, Registered Dietitian Nutritionists (RDNs) in a Virginia hospital system provided patients with better care, cost savings, and almost doubled clinical nutrition staff from 2008 to 2013. Objective The study was conducted to determine if the administrative alignment of RDNs in their place of employment 1) allows them to perform to their greatest scope of practice and 2) influences job perceptions.Methods: A survey was developed and distributed nationally to CNMs and their coworkers. Statistical analyses: Using SPSS 24, univariate descriptive statistics and bivariate analyses were conducted. Contingency tables were generated and Pearson Chi-square tests and as appropriate Fishers’ exact tests were used to draw statistical inferences.Results: Respondents (n=508) represented four regions of the US with various job titles. Some reported to vice presidents of support services (34%) and others reported to vice presidents overseeing both clinical and support services (26%). Respondents, regardless of alignment, were either ‘satisfied’ (47%) or ‘very satisfied’ (36%) with their current positions. Most (74%) were in a nutrition department separate from food service. There was no difference in education (p=0.87) or pay (p=0.62) dependent on reporting structure. However, when RDNs reported to a clinical nutrition department, separate from food service, it was more likely that there was a clinical ladder for RDNs and there were more levels on the clinical ladder.Conclusion: This survey suggests alignment of a clinical nutrition department is associated with a higher likelihood that RDNs will have a clinical ladder to promote career advancement.
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Wahyanto, Wahyanto, Hamam Hadi, and Sigit Riyarto. "Analisis potensi pengembangan instalasi gizi Rumah Sakit Umum Banyumas menjadi profit center." Jurnal Gizi Klinik Indonesia 3, no. 1 (July 1, 2006): 93. http://dx.doi.org/10.22146/ijcn.17426.
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Background: A hospital is supposed to be self-financed. Nutrition installation as one of units in the hospital is categorized as a cost center unit. It may be changed into a profit center unit if it is developed by providing foods for staff, students and patients’ families.Objectives: To know feasibility of nutrition department development potential of Banyumas Hospital through provision of food service for staff, students and patients’ families in order to contribute for hospital income.Methods: Primary data were collected through questionnaires to know: willingness to pay for from staff, students and patients’ families and commitment of nutrition installation staff; and through focus group discussion to know the commitment of hospital management. Secondary data were obtained from non-experiment observation at nutrition installation and hospital secretariat. Nutrition service development feasibility was viewed from market, commitment of staff and hospital management, and technical aspects.Results: Result of the study showed than potential of nutrition department development to become a profit center by serving foods for staff, students and patients’ families was feasible to implement viewed from: market aspect, there was definite potential market, willingness and capacity to pay, high interest to become customers and marketing mix control; Investment criteria, Net Present value was as much as Rp166,333,504.04, Internal Rate of Return Value was 81.9%, Pay Back Period was 9 months, and Break Even Point was 2 years 10 months and 24 days; Nutrition Installation staff and hospital management commitment was high; Technical aspect, location, raw material resources, manpower, production capacity and facilities were justified.Conclusion: Nutrition department development was feasibly potential to be implemented.
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Williams, Peter, Tanya Hazlewood, and Glen Pang. "Development of nutrition standards and therapeutic diet specifications for public hospitals in New South Wales." Australian Health Review 38, no. 4 (2014): 467. http://dx.doi.org/10.1071/ah13215.
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In New South Wales (NSW), a new suite of nutrition standards for menus and specifications for therapeutic diets to be used in hospitals has been developed. These standards were required to facilitate centralised menu planning and food production, with the move to management of most hospital food services by HealthShare NSW, a state-wide business unit of NSW Health. The standards also aim to improve communication between health professionals, particularly with the increasing use of computerised meal-ordering systems. Nutrition standards have been developed for adult, paediatric and mental health inpatients, and specifications for 147 different adult and paediatric therapeutic diets. There is still significant variation in the nutrition standards for nutrition and therapeutic diets in hospitals across the Australian states, and a move to a more nationally harmonised approach would be welcome. Further research is required to examine the impact of these standards on operating efficiency and patient care outcomes. What is known about the topic? The development of nutrition standards for Australian hospitals is a new process and has not been described in the literature previously. What does this paper add? This paper provides a description of the process used in NSW to develop nutrition and diet standards, and citations of the key new documents, which could inform practitioners and policy makers in other states. What are the implications for practitioners? Hospital managers, foodservice staff, dietitians and other clinicians in NSW will need to be aware of the requirement in the new standards to ensure best practice care. Those in other jurisdictions should try to ensure movement towards more nationally consistent guidelines and standards.
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Kobayashi, Naho, Nobuko Murayama, Yukiko Inamura, Megumi Kubota, Tomoko Koda, Takako Takahashi, and Hiromi Ishida. "Current Status of the Application of the Dietary Reference Intakes for Japanese in Food Service Management I: A Questionnaire Survey of Hospitals and Long-Term Healthcare Facilities." Japanese Journal of Nutrition and Dietetics 71, Supplement1 (2013): S39—S45. http://dx.doi.org/10.5264/eiyogakuzashi.71.s39.
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Pullman, Madeleine, and Robin Wikoff. "Institutional sustainable purchasing priorities." International Journal of Operations & Production Management 37, no. 2 (February 6, 2017): 162–81. http://dx.doi.org/10.1108/ijopm-07-2014-0348.
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Purpose This purpose of this paper is to understand the environmental impacts of stakeholder-driven sustainable purchasing policies in institutional settings. Design/methodology/approach The research is framed using stakeholder and life cycle assessment (LCA) theories. The study uses a multi-method approach. Starting with interviews to understand the breadth of sustainability issues and significant food purchases facing institutional purchasing managers, the authors subsequently perform LCA of these various policies using the most popular food item in different categories. Findings From the interview results, the authors found that food purchasers focus predominately on cost, thus, are committed to food and packaging reduction. They are driven to buy local foods based on their consumer stakeholders but share their commitment to buying local products if the cost is appropriate. In the LCA of popular food items in multiple scenarios, avoiding food waste of various forms had significantly higher carbon emissions savings than packaging reduction or transportation minimizing (buy local) strategies. Research limitations/implications The sample relied solely on the perceptions of institutional purchasing managers in university dining services. Future research should involve collecting data from other stakeholder groups such as the customers themselves, institutional leaders, and in other types of institutional settings such as hospitals and government agencies. Practical implications The research provides managers with insights concerning the trade-offs between different sustainability objectives. In particular, findings show that reducing waste related animal protein has a bigger impact on environmental performance than many other popular sustainability objectives such as buying local or reducing packaging waste. Social implications The paper focuses on the purchasing trade-offs of buying local vs national food products, different packaging solutions, and food waste generation. These decisions offer some social benefits (improve the economic situation for local farms vs consolidated food producers) as well as multiple environmental benefits. Originality/value The paper presents new findings on the sustainability purchasing priorities of stakeholders in institutional food settings and subsequent LCA of those policies to show which might have the most environmental impact.
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Quilty, Simon, Lisa Wood, Sophie Scrimgeour, Geordan Shannon, Elisha Sherman, Bruce Lake, Richard Budd, Paul Lawton, and Mary Moloney. "Addressing Profound Disadvantages to Improve Indigenous Health and Reduce Hospitalisation: A Collaborative Community Program in Remote Northern Territory." International Journal of Environmental Research and Public Health 16, no. 22 (November 6, 2019): 4306. http://dx.doi.org/10.3390/ijerph16224306.
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Background: Aboriginal people in rural and remote areas of the Northern Territory of Australia have suffered longstanding issues of homelessness and profound health and social inequities. The town and region of Katherine are particularly impacted by such inequities and have the highest rates of homelessness in Australia, composed almost entirely of Aboriginal people who represent 51% of the total population of 24,000 people. The region is serviced by a 60-bed hospital, and a small cohort of frequent attenders (FAs) represent 11% of the Emergency Department (ED) case load. The vast majority of FAs are Aboriginal and have very high burdens of social inequity and homelessness. FAs are a challenge to efficient and effective use of resources for most hospitals around the world, and investment in programs to address underlying social and chronic health issues contributing to frequent attendance have been demonstrated to be effective. Methods: These are the interim findings of a prospective cohort study using five sources of linked health and related data to evaluate a community-based case management pilot in a culturally competent framework to support frequent attenders to the Katherine Hospital ED. FAs were defined as people with six or more presentations in 12 preceding months. The intervention composed of a community-based case management program with a multi-agency service delivery addressing underlying vulnerabilities contributing to ED presentations. Results: Among this predominantly Aboriginal cohort (91%), there were high rates of homelessness (64%), food insecurity (60%) and alcohol misuse (64%), limited access to transport, and complex comorbidities (average of 2.8 chronic conditions per client). Following intervention, there was a statistically significant reduction in ED presentations (IRR 0.77, 95% CI 0.69–0.85), increased engagement with primary health care (IRR 1.90, 95% CI 1.78–2.03), and ambulance utilisation (IRR 1.21, 95% CI 1.07–1.38). Reductions in hospital admissions (IRR 0.93, 95% CI 0.77–1.10) and aeromedical retrievals (IRR 0.67, 95% CI 0.35–1.20) were not statistically significant. Conclusions: This study demonstrates the short-term impacts of community-led case management extending beyond the hospital setting, to address causes of recurrent ED presentations among people with complex social and medical backgrounds. Improving engagement with primary care is a particularly important outcome given the national impetus to reduce preventable hospital admissions.
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Jonsson, Ann-Sofie, Åsa Öström, and Maria Nyberg. "Performance of hospitality within restricting meal frames: An observational study of four hospital wards in Sweden." Hospitality & Society 11, no. 1 (March 1, 2021): 47–69. http://dx.doi.org/10.1386/hosp_00035_1.
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Hospitality is a social phenomenon expressing relationships between a host and a guest. This relationship can be seen in its most extreme form within a hospital setting, where the guest is a patient staying within an establishment where the core activity is not to provide the patient with food and drinks but to treat medical conditions. The aim of this study is therefore to explore how hospitality was performed by nursing staff and meal hosts in the dining room environments at four hospital wards and to explore the specific role of the room and its artefacts in facilitating or hindering acts of hospitality. In total, twenty non-participating observations were conducted across four wards within two Swedish hospitals. The dramaturgical theory proposed by Goffman was used as theoretical lens. Field notes were analysed in accordance with qualitative content analyses and yielded two overarching themes: (1) Hospitality and hospitableness through acts of caring and (2) The dining room environment’s potential to promote or hinder acts of hospitality. The findings suggest that the dining room environment facilitated timely service for the patients when the materiality within the room followed the principles of mise en place and included the constant presence of a staff member. This is seen as an important finding in relation to what needs to be addressed when planning hospital dining room environments and to the patients’ ability to consume a meal within a frame that acknowledges and assists the patients during their meals.
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Keogh, Kandice, Paul Clark, Patricia C. Valery, Steven M. McPhail, Candise Bradshaw, Melany Day, and Anthony C. Smith. "Use of telehealth to treat and manage chronic viral hepatitis in regional Queensland." Journal of Telemedicine and Telecare 22, no. 8 (October 30, 2016): 459–64. http://dx.doi.org/10.1177/1357633x16673794.
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For regional and rural Queenslanders, chronic viral hepatitis treatment is a major unmet health need, with restricted access to specialists outside of tertiary, largely metropolitan hospitals. To increase treatment of chronic viral hepatitis in regional Queensland, a team-based telehealth model was expanded. This expansion embedded an initial nursing consultation prior to specialist telehealth consultation. We conducted a retrospective audit of the introduction and expansion of hepatology telehealth services. Activity from July 2014–June 2015 (pre-expansion) was compared with July 2015– June 2016 (post-expansion). Interviews were conducted with key staff to determine factors contributing to success of the service and identify ongoing challenges to the service model. A greater than four-fold increase in clinical consultation was observed (131 telehealth consultations pre-expansion vs 572 post-expansion; p < 0.001). The failure to attend rate decreased (13.0% vs 6.5%, pre vs post-expansion respectively; p = 0.030), suggesting engagement with the service increased. Staff cited nurse-conducted primary assessment prior to specialist consultation and personalised patient treatment packs as key contributors to increased patient flow and engagement. This expanded team approach appears effective in delivering specialised treatment to an underserved area in regional Central Queensland. It may serve as a model to further expand telehealth management of chronic disease for regional Queenslanders.
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Silva, Karla Rayane Gomes da, and Handson Claudio Dias Pimenta. "Optimisation of the use of resources in the process of production of meals in a maternity hospital according the lens of cleaner production." Research, Society and Development 9, no. 9 (September 6, 2020): e762997882. http://dx.doi.org/10.33448/rsd-v9i9.7882.
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This research aimed to evaluate the use of resources in the meal distribution process at the nutrition sector of a maternity hospital, with a focus on reducing waste. This was carried out based on the cleaner production (CP) methodology (CNTL, 2003). The scope of evaluation took into consideration the internal food transportation and the use of the natural resources in the process of cleaning trays and utensils (washing and disinfecting trays). In addition, conservation aspects of the served food (food temperature) according to the three types of trays used by the hospital were considered. The evaluation allowed the choice of one of the three trays used according to the mentioned criteria, adding knowledge to the food safety field and to the diversity of the CP methodology implementation in a service company. The existence of standardised and well-defined routines and the support of top management were also success factors for the entire process of diagnosis, presentation of results and implementation of measures (e.g. Standard operational procedures and tray). However, further studies are needed regarding the use of natural resources and impacts generated by the activities of the hospital's kitchen, and more continuous use of the tray that performs better in the aspects studied.
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Kinshella, Mai-Lei Woo, Sangwani Salimu, Brandina Chiwaya, Felix Chikoti, Lusungu Chirambo, Ephrida Mwaungulu, Mwai Banda, et al. "“So sometimes, it looks like it’s a neglected ward”: Health worker perspectives on implementing kangaroo mother care in southern Malawi." PLOS ONE 15, no. 12 (December 17, 2020): e0243770. http://dx.doi.org/10.1371/journal.pone.0243770.
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Introduction Kangaroo mother care (KMC) involves continuous skin-to-skin contact of baby on mother’s chest to provide warmth, frequent breastfeeding, recognizing danger signs of illness, and early discharge. Though KMC is safe, effective and recommended by the World Health Organization, implementation remains limited in practice. The objective of this study is to understand barriers and facilitators to KMC practice at tertiary and secondary health facilities in southern Malawi from the perspective of health workers. Methods This study is part of the “Integrating a neonatal healthcare package for Malawi” project in the Innovating for Maternal and Child Health in Africa initiative. In-depth interviews were conducted between May-Aug 2019 with a purposively drawn sample of service providers and supervisors working in newborn health at a large tertiary hospital and three district-level hospitals in southern Malawi. Data were analyzed using a thematic approach using NVivo 12 software (QSR International, Melbourne, Australia). Findings A total of 27 nurses, clinical officers, paediatricians and district health management officials were interviewed. Staff attitudes, inadequate resources and reliance on families emerged as key themes. Health workers from Malawi described KMC practice positively as a low-cost, low-technology solution appropriate for resource-constrained health settings. However, staff perceptions that KMC babies were clinically stable was associated with lower prioritization in care and poor monitoring practices. Neglect of the KMC ward by medical staff, inadequate staffing and reliance on caregivers for supplies were associated with women self-discharging early. Conclusion Though routine uptake of KMC was policy for stable low birthweight and preterm infants in the four hospitals, there were gaps in monitoring and maintenance of practice. While conceptualized as a low-cost intervention, sustainable implementation requires investments in technologies, staffing and hospital provisioning of basic supplies such as food, bedding, and KMC wraps. Strengthening hospital capacities to support KMC is needed as part of a continuum of care for premature infants.
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Smith, Dennis M., and Jean Otter. "Performance Improvement in a Hospital Transfusion Service: The American Association of Blood Banks' Quality Systems Approach." Archives of Pathology & Laboratory Medicine 123, no. 7 (July 1, 1999): 585–91. http://dx.doi.org/10.5858/1999-123-0585-piiaht.
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Abstract Blood bankers have always embraced the concepts of quality exemplified by the American Association of Blood Banks' Standards for Blood Banks and Transfusion Services and its accreditation program. The emergence of a quality management system based on a set of quality system essentials represents a natural evolution of these quality initiatives. When fully implemented, a quality system provides a powerful tool with which to improve the quality of both intralaboratory and, importantly, extralaboratory processes related to transfusion medicine. In addition, a functional quality system enhances a transfusion service's ability to meet current and proposed requirements of the American Association of Blood Banks, the Food and Drug Administration, the Joint Commission on Accreditation of Healthcare Organizations, and the National Committee for Clinical Laboratory Standards.
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Tait, David. "Desmond Kelly: in conversation with David Tait." Psychiatric Bulletin 23, no. 11 (November 1999): 678–81. http://dx.doi.org/10.1192/pb.23.11.678.
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Desmond Kelly's decision to enter psychiatry was finally settled while dining with the late Dr William Sargant at his club. After National Service he returned to St Thomas' to do his MD and, after six months at the Maudsley Hospital spent a year at Johns Hopkins, Baltimore on a Nuffield Fellowship. His consultant career began with 10 years at St George's where, in addition to extensive teaching and committee duties, he published over 50 papers and his book Anxiety and Emotions. He then became Medical Director at Roehampton Priory Hospital.He established links between the Priory and Charing Cross, University College London and St George's. These links with medical schools culminated in accreditation by the Royal College of Psychiatrists. In 1992 he became a Visiting Professor at University College London. Dr Kelly's involvement with issues in addition to his clinical and management responsibilities have included the College's ‘Defeat Depression’ campaign. He is currently Patron of ‘The National Depression Campaign’, its successor.It is his involvement in independent practice, however, which sets him apart. His leadership grew from Medical Directorship of a single hospital to becoming Group Medical Director of a score of hospitals throughout the UK, with a seven-fold increase in bed provision and a steady development of specialist services. During this time he became a Board Member of the parent company and was also Chairman of the group for five years.Desmond Kelly retired this year.
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Maslin, Kate, Hazel A. Billson, Caitlin R. Dean, and Julie Abayomi. "The Contribution of Registered Dietitians in the Management of Hyperemesis Gravidarum in the United Kingdom." Nutrients 13, no. 6 (June 8, 2021): 1964. http://dx.doi.org/10.3390/nu13061964.
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Hyperemesis Gravidarum (HG) is a condition at the extreme end of the pregnancy sickness spectrum, which can cause poor oral intake, malnutrition, dehydration and weight loss. The aim of this study is to explore the role of Registered Dietitians (RD) in the management of HG in the United Kingdom (UK). A survey was designed and distributed electronically to members of the British Dietetic Association. There were 45 respondents, 76% (n = 34) worked in secondary care hospitals, 11% (n = 5) were in maternal health specialist roles. The most commonly used referral criteria was the Malnutrition Universal Screening Tool (40%, n = 18), followed by second admission (36%, n = 16). However 36% (n = 16) reported no specific referral criteria. About 87% (n = 37) of respondents did not have specific clinical guidelines to follow. Oral nutrition supplements were used by 73% (n = 33) either ‘sometimes’ or ‘most of the time’. Enteral and parenteral nutrition were less commonly used. There was an inconsistent use of referral criteria to dietetic services and a lack of specific clinical guidelines and patient resources. Further training for all clinicians and earlier recognition of malnutrition, alongside investment in the role of dietitians were recommended to improve the nutritional care of those with HG.
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Rahman, Muhammad Khalilur, and Suhaiza Zailani. "The effectiveness and outcomes of the Muslim-friendly medical tourism supply chain." Journal of Islamic Marketing 8, no. 4 (November 13, 2017): 732–52. http://dx.doi.org/10.1108/jima-11-2015-0082.
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Purpose This paper is specifically developed on the basis of a pragmatic model for the Muslim-friendly medical tourism supply chain industry. The purpose of this study is to investigate the effectiveness and viability of the Muslim-friendly medical tourism supply chain practices in Malaysia. Design/methodology/approach A framework for the service supply chain management of the Muslim-friendly medical tourism with the effective outcomes was theoretically developed and explored in this study, using a structural equation modelling with the partial least squares technique. A structured questionnaire was developed, distributed and collected from 38 Islamic-friendly hospitals, 9 Muslim-friendly medical agencies and 44 Muslim-friendly hotels that will form the potential relevant associations of the medical tourism supply chain practices in Malaysia. Findings The findings provide reliable evidence that the effectiveness of the Muslim-friendly medical tourism supply-chain practice has a positive impact on the Muslim-friendly medical tourism supply chain. In addition, the Muslim-friendly medical tourism supply chain practice has also a significant and positive impact on the organizational performance as a whole. The result also demonstrates that collaboration is dependent on the demand management, whilst the productivity is not associated with it. Originality/value Practicing and implementing a Muslim-friendly medical tourism service supply chain is important, in the sense that the Muslim patients’ demand on the choice of halal practice of medical treatment and halal food consumption criteria. This investigation is the first to embark on the research on the Muslim medical tourism supply chain production network in Malaysia. This study provides practitioners with the important related data to improve their policies and their performances in the organization. The statistical results provide indispensable valuable information in comprehending the critical medical tourism supply chain practices and most specially to assist the Muslim-friendly medical tourism sector to offer quality medical tourism service that suits and attracts the Muslim medical tourists’ broad needs regionally and abroad.
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Lingegowda, Pushpalatha Bangalore, Say-Tat Ooi, Jyoti Somani, Chelsea Law, and Boon Kiak Yeo. "Joint Consultation Clinic by Infectious Diseases Specialists and Podiatry team (ID-POD) Compliments the Care of Diabetic Patients with Foot Infections by Reducing Cost and Decreasing Outpatient Clinic Visits." Open Forum Infectious Diseases 4, suppl_1 (2017): S328. http://dx.doi.org/10.1093/ofid/ofx163.776.
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Abstract Background Management of diabetic foot infections (DFI) is challenging and involves multidisciplinary teams to improve outcomes (1). Appropriate wound care of patients with DFI plays an important role in successfully curing infections and promote wound healing. In Singapore, Infectious Diseases (ID) specialists help in the management of DFI by recommending appropriate antibiotics for infected wounds while wound debridement are managed by Podiatrists (POD). When patients are hospitalized multidisciplinary teams including Vascular Surgery review patients. In the outpatient setting patients have multiple appointments including ID and Endocrinology etc. The time spent and costs incurred by patients for traveling to multiple appointments is considerable. A joint ID-POD clinic was initiated to reduce the cost and inconvenience for patients. Methods A joint weekly clinic was initiated in October’16 and the data was analyzed upto May’17. Finance was involved in deriving costs. The service costs for consultations payable by patients before and after the initiation of the joint clinic were compared. Results First 6 months experience of initiating the joint ID-POD clinic is reported. 35 unique patients had a total of 88 visits. 1/third of the patients had more than 2 visits to the joint clinic. For each visit to the joint clinic the patient paid 25% less compared with having separate clinics. The hospital lowered the service cost for the new clinic by 11%. This was done by minimizing the time involvement of the ID physician. Conclusion Joint ID-POD clinic for managing diabetic patients with foot infections revealed several advantages. Hospital outpatient visits for each patient decreased by 50% for those requiring care of both ID and POD, without compromising care. With the consolidation of care each individual patient had a cost savings of 25% for the joint consultation. This joint clinic while making it convenient for patients has revealed significant cost savings to patients especially for those requiring multiple visits. We recommend hospitals with high prevalence of Diabetes and Diabetic foot infections to consider joint ID-POD clinics to reduce hassle and increase saving for patients. Disclosures All authors: No reported disclosures.
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Cosma, Smaranda Adina, Marius Bota, Cristina Fleșeriu, Claudiu Morgovan, Mădălina Văleanu, and Dan Cosma. "Measuring Patients’ Perception and Satisfaction with the Romanian Healthcare System." Sustainability 12, no. 4 (February 21, 2020): 1612. http://dx.doi.org/10.3390/su12041612.
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Measuring patient satisfaction of healthcare service quality represents a significant element of a healthcare’s system (HS) overall evaluation. It is the starting point for creating policies in national healthcare. The purpose of this paper was to evaluate Romanian patients’ perception and satisfaction of the quality of the national HS as a whole and of its components. Exploratory and descriptive research was used. Data were collected through face-to-face interviews with Romanian patients, based on a questionnaire. Out of the 2305 respondents, 83% used the Romanian HS in the past 12 months and 58% of the respondents did not trust the system. The accommodation, food, and other facilities of Romanian hospitals were perceived as being at a low level. One third of the respondents were unsatisfied and very unsatisfied with respect to the overall impression of the Romanian HS. In addition, our research found a statistically significant relationship between confidence in the HS, age, and gender, and also between the overall impression on the HS, age and income.
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Brilhante, Dialina, Ana Macedo, and Ana Harfouche. "Blood, Esa’s and Costs." Blood 112, no. 11 (November 16, 2008): 1303. http://dx.doi.org/10.1182/blood.v112.11.1303.1303.
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Abstract Background: The demand for allogeneic blood (packed red blood cells) has been progressively increasing. The introduction of safety measures substantially increased its cost and limited the available supply. Because both supply and demand for blood has not yet reached a plateau, namely in Portugal, the introduction and adoption of treatments that reduce transfusion, such as Erythropoiesis Stimulating Agents (ESA’S) for patients with chemotherapy induced anemia (CIA) is a welcome strategy to manage the hospital blood supply. Recently an advisory panel to the US Food and Drug Administration has recommended that the agency further limit the use of ESA’S, and in Europe, the European Medicines Agency (EMEA) emitted a statement that “cancer patients with a reasonably long life expectancy” should receive blood transfusions rather than take drugs for anemia. With these warnings we are probably going to see an increase in demand for blood. Estimating blood costs is a complex undertaking, surpassing simple versus demand economics, and is not simple or straightforward; the underlying issue is whether hospitals are billing appropriately for blood products and how extensively its value is calculated. The National Health Care System is making a huge effort to control the rising costs associated with the delivery of health services, namely developing a new allocation method for hospitals. Activity-based costing (ABC) is an approach to the management of resources that allows the ‘real’ resource costs and time of a service activity to be estimated. Traditional costing systems often group many costs together as overheads. The Accounting System for Activities in the Hospitals (SCAH) is outlined to evaluate detailed cost elements, understanding cost behaviour, which can facilitate future policy decisions, because policy makers have the opportunity to more fully understand the implications of incremental changes. We applied the SCAH to the Blood Bank of IPOFG Lisbon, in order to evaluate a far more accurate appraisal of the actual cost of the blood. The cost of correcting CIA is an open issue as both ESAS’S and Transfusion may offer symptomatic benefit. In Portugal the price of ESA’S, Erythropoietin alfa decreased almost 50% from 2000–2008, not including the final price, negotiated in each hospital. On the other hand, the price of one unit of packed RBCs continues to rise, and with different values, depending on the methodology used. Purpose: Evaluation of the costs of both alternatives to increase 1g of haemoglobin, in a hemato-oncological hospital, belonging to National Health Service and not for profit. Methods: We analysed the official prices of ESA’S between 2000–2008 published by the Ministry of Health. We used an activity – based approach to more fully account for the cost of blood, than present estimates, derived from the concept of activity-based costing (ABC). We applied this method to the process Chart flows of activities associated with blood collection facility and the others associated to the transfusion service. Results: Prices of Epoeitin - a (1000 UI/5μg) and Darbepoeitin according to National Catalogue Prices 2000 2001 2002 2003 2004 2005 2006 2007 2008 Epoietin-a €11,17 €7,20 €6,73 €6,52 €6,52 €6,12 €6,12 €6,12 €6,12 Darbepoeitin - - - €7,80 €7,00 €6,52 €6,52 €6,12 €6,12 Price of Packed RBC (2007), calculated using ABC methodology % Price (€) Personnel 25,32 90,26 Material to blood collection 6,47 23,07 Equipment 1,03 3,67 Common Costs 5,03 17,92 Reagents 3,69 13,15 Outsourcing 1,83 6,52 Structures 1,01 3,60 Laboratory analysis 15,85 56,50 Transfusion Session 39,77 141,75 Total 100% 356,44 Increment of 1g haemoglobin 1 unit of Packed RBC and transfusion session 30.000 UI EPO-a (fixed dose every week) 150 mg Darbepoeitin (fixed dose every week) €356.44 + €30* €183,6 × 2 = €367,2 * Haemovigilance network €183,6 × 4 = €734,4 The cost of 1 unit of packed RBC is equivalent a two fixed doses of EPO- a and Darbepoitin, respectively (30000 UI and 150 mg). Each hospital can negotiate catalogue adjusted prices for ESA’s, so if we presume that these values can be reduced by half, the price of 1 unit of packed RBC is equivalent to 4 fixed doses of treatment with ESA’s. Conclusions: Once the ability of ESA’s to reduce transfusions requirements has been documented in the literature, the costs of ESA’S and Transfusion might be another factor in determining which approach should be used.
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Senanayake, N., and H. Peiris. "Mortality due to poisoning in a developing agricultural country: trends over 20 years." Human & Experimental Toxicology 14, no. 10 (October 1995): 808–11. http://dx.doi.org/10.1177/096032719501401005.
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The cause of death as recorded in 37 125 death certificates (DCs) issued in the Kandy District over 20 years at 5-year intervals beginning in 1967 were analysed to determine the trends in mortality caused by poisoning in the commu nity. Poisoning accounted for 718 (19.3 per 1000) deaths, the highest number being in the third decade of life (41.9%). Male:female ratio was 3:1. The agent responsible for 77% of the deaths was pesticides. Acids and chemicals accounted for 6.9% of the deaths. Other poisons each con tributing to less than 1% of the deaths were: plant poi sons, food items, drugs, kerosine oil and alcohol. Nearly half the deaths had occurred outside the town area, at home or in small hospitals in the periphery. Mortality due to poisoning showed an increasing trend during the 20 years, from 11.8 to 43/1000 deaths, and this increase was most marked in the periphery, from 8/1000 to 70/1000. This increase paralleled the increase in suicide figures in the country. Our findings call for a shift in emphasis in public education towards first-aid management of intoxi cation. Health services of developing countries should pro vide appropriate resuscitative equipment, and ensure a regular supply of antidotes and other medication to all rural hospitals. Management of pesticide poisoning should be emphasised in the curricula for medical graduates, nurses, and paramedics.
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Basheti, Iman A., Nizar M. Mhaidat, Rajaa Al-Qudah, Razan Nassar, Bayan Othman, and Tareq L. Mukattash. "Primary health care policy and vision for community pharmacy and pharmacists in Jordan." Pharmacy Practice 18, no. 4 (December 5, 2020): 2184. http://dx.doi.org/10.18549/pharmpract.2020.4.2184.
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Jordan is considered a low middle-income country with a population of 9.956 million in 2018. It is considered the training center for healthcare professions in the region, as the Jordanian healthcare sector has seen remarkable development. In 2017, the expenditure on health as a percentage of Gross Domestic Product (GDP) was estimated to be around 8%. The healthcare sector is divided into two main sectors; the public and the private sector with both including hospitals, primary care clinics and pharmacies. The Jordanian government has a strong commitment to health and educational programs; hence, an increase in the number of pharmacy schools and pharmacy graduates has occurred in the past few years. Health authorities, such as the Jordan Food and Drug Association (JFDA) and the Jordan Pharmaceutical Association (JPA) have played an important role in ensuring the availability and affordability of medications, and has influenced the practice of pharmacists. Protecting the pharmaceutical market and professional interests, preserving pharmacists' rights, building needed cooperation with the internal federation, and maintaining professional ethics are some of the objectives for the JPA. Hence, the integration of community pharmacists into the primary healthcare system is considered vital to the different health authorities in Jordan, emphasizing the fact that community pharmacists are the most trusted, accessible, and affordable healthcare providers in the country. There have been many developments in the pharmacy practice in the past recent years, including the establishment of ‘Good Pharmacy Practice’, new curricular development based on the international accreditation (the ACPE), a new immunization program, and health services research aimed to save patients’ lives, influence expenses, and improve patients’ quality of life. Although these developments in pharmacy practice are promising, challenges continue to exist, specifically the establishment of an evidence base for pharmaceutical care services such as the medication management review service.
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Kiisk, Liidia. "Overview of the organization of clinical nutrition in Tartu University Hospital." Papers on Anthropology 25, no. 1 (June 22, 2016): 21. http://dx.doi.org/10.12697/poa.2016.25.1.02.
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The association between poor nutritional status and treatment outcomes as well as increased healthcare costs have been shown in different clinical settings. Rational health care organization including a nutrition therapy is a theme that is in the centre of attention for physicians, health promoters and social workers. The paper demonstrates the organisation of a nutrition therapy at the Tartu University Hospital where counselling of patients and the medical team have gained much attention recently. In connection with the formation of the food service at the Tartu University Hospital on 1 May 1999 new important issues of management and organisation beside specific dietology issues have gained importance in feeding patients. By today the activities of the Tartu University Hospital in the field of nutrition have been reorganised in connection with the introduction of the electronic case history in the years 2008–2009.
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Rariy, Chevon, Lynn Truesdale, Jennifer Greenman, and Julian C. Schink. "Key features to ensure sustainability of a tele-oncology program at a national cancer center." Journal of Clinical Oncology 39, no. 15_suppl (May 20, 2021): e13613-e13613. http://dx.doi.org/10.1200/jco.2021.39.15_suppl.e13613.
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e13613 Background: Prior to COVID-19, there were few telehealth services offered in the oncology specialty area. During the pandemic, we at a national cancer center rapidly scaled our oncology telehealth program to meet the needs of our patients. At the peak of the pandemic, telehealth initially served as a risk-mitigation strategy providing continued care to our patients while socially distancing, yet additionally, we have embedded necessary processes in place to create a sustained a telehealth oncology program that encompasses a hybrid model including face to face visits augmented with telehealth visits, where appropriate. Here we describe the key telehealth program features that have enabled a national cancer center to evolve into a hybrid model of oncology care across its five geographically distinct hospitals. Methods: Transitioning into a sustainable hybrid telehealth model of care involves a foundation of clinical leadership and partnerships among multiple departments. The telehealth oncology program leaders collaborate with the operations, technology, finance, clinical care teams, and governance council to implement telehealth growth initiatives and nimbly troubleshoot and ameliorate issues. A concierge service provides telehealth readiness checks to ensure timely resolution of issues. Workflows are followed to standardize processes. Telehealth use-cases ensure patients who need on-site services keep their in-person appointments, allowing telehealth visits for symptom management to enhance patient outcomes. A provider education session includes training on telehealth technology and “webside manner” training to ensure we preserve the personal touch with our patients in each telehealth encounter. Program data is regularly collected and reviewed to track the program’s success and opportunities for improvement. Results: After the initial peak of telehealth visits driven by the COVID pandemic, we continue to see a sustained 10-fold increase in service volume versus Jan/Feb 2020. There were 25,328 total telehealth visits from Mar. 2020-Jan. 2021, 75 clinical trial visits between July-Dec. 2020, and 848 readiness check escalations from Nov. 2020-Dec. 2021. Service lines expanded from 2 to 33, including growing rural health partnerships and a home chemotherapy infusion model. Use-cases expanded to bridge to on-site care, rapid initial visits, preop/postop checks, symptom management, and surveillance. Press Ganey patient satisfaction rates are as high as 92% and 90% of providers reported overall satisfaction with the telehealth consultations. Conclusions: Our key program features have enabled the growth and success of our enterprise tele-oncology program. One of the most promising indicators of success is the positive provider and patient satisfaction rates. Telehealth provides an effective means to provide a bridge to onsite cancer care even for our complex oncology patients.
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Copca, Narcis, and Constanta Mihaescu-Pintia. "Motivating hospital personnel for excellence in a rough environment." Proceedings of the International Conference on Business Excellence 11, no. 1 (July 1, 2017): 368–80. http://dx.doi.org/10.1515/picbe-2017-0040.
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Abstract Work motivation and satisfaction are core performance factors, of a broad complexity in healthcare. In spite of all economic, political, administrative, regulatory or bureaucratic adversities, there are public Romanian hospitals striving to perform at European level. Medical personnel dissatisfaction, and shortage due to migration are significant challenges for managers. Methodology: the main research question is whether motivation is a key factor in a public Romanian hospital oriented to clinical excellence, reflected by retention of medical staff and their professional satisfaction, and also perceived by their patients. Purpose: to analyze importance and level of job satisfaction of hospital personnel in relation with other motivation components given the rough environment of Romanian public healthcare system, and its reflection on patient satisfaction. The paper is based on two studies: professional satisfaction survey conducted among all 350 employees of the Clinical Hospital “St. Maria” Bucharest accredited for liver transplantation and achieving great clinical performance, based on a 21-questions semi-structured questionnaire. Second, a patient satisfaction survey conducted on a sample of 75 patients randomly selected from all 5 hospital departments, out of an average of approximately 230 patients per week, by applying on discharge day a questionnaire of 30 questions. Results: Great majority of our personnel appreciated as appropriate: their working conditions, communication and relationship with hierarchic boss and with hospital management team. 84.6% of medical and 90.5% of nonmedical personnel declared to be professionally very satisfied and satisfied in this hospital. Patient satisfaction analysis indicated that almost all respondents were informed by medical personnel about their conditions and rights, receiving explanations about treatment; 90% considered care received at a very good quality, except for food; 90.2% of respondents rated as very good the personnel kindness, availability, communication, information and care; 67,2% of patients stated as very satisfied and 23% satisfied with the medical care received, and all respondents would choose this hospital again if needed and even would recommend it to others. Conclusion: Anticipating their needs and motivating hospital personnel to achieve high performance is of great importance for managers and employees, by focusing on people and using appropriate tools even when no direct financial incentives are possible. Professional satisfaction has to be periodically measured, correlated with patient surveys and followed by specific actions for improvement and kept high, thus allowing climbing up to the best hospitals in Bucharest, despite significant challenges within Romanian public healthcare system. Our analysis showed the importance of job motivation and satisfaction in public hospitals, despite the rough environment, and reflection of work satisfaction on employees-patients relationship in terms of availability, communication, providing information and feedback, care, and choice/preference for future services. Thus, our research objectives were fulfilled.
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Gavaldà, Laura Caballé, Mireia Fontcuberta, Samuel Portaña, and Gemma Serral. "Management of Food Allergens by Hospital Food Services in Barcelona City." Journal of Nutritional Health & Food Science 6, no. 4 (June 26, 2018): 1–7. http://dx.doi.org/10.15226/jnhfs.2018.001136.
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Nurhesti, P. O. Y., N. K. G. Prapti, and K. Tirtayasa. "The Effect of Healthy Phone-Call as Nutrition Management in Preventing Chronic Diseases." Journal of A Sustainable Global South 1, no. 1 (February 14, 2020): 1. http://dx.doi.org/10.24843/jsgs.2017.v01.i01.p01.
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Based on basic health research in 2007, chronic disease is still in the top ten of the most occurred in Indonesia. From the health profile of Bali province in 2014, it shown that the chronic disease is still in the top ten of most visit in the hospitals, both in inpatient and outpatient. Bali province is one of province with high density population. The role of paramedic in curing the chronic disease can be in the form of primary, secondary, or tertiary prevention. Primary prevention for the chronic disease is conducted through modifying the risk factors via life style's change. The healthy phone-call method is based on the culture of Balinese community, in which they are very consumptive to use the communication technology, namely phone. Individual who has been screened to have risks of having the contagious disease is monitored by paramedics and get the needed medical services through long distance communication. Many controls are needed namely regular exercise, knowledge of healthy food, stress management. Telenursing method has several advantage, i.e., effective and efficient, lowering the curing cost of chronic diseases, and increasing the degree of the community health. The aim of this study was to know the effect of healthy phone-call to control the risk factor of chronic disease in Bali. The research method used was quasy experimental to analyse the difference in knowledge, attitude, and behavior of preventing chronic disease from nutrition management aspect in individual who has been screened to have chronic disease's risk before and after the healthy phone-call treatment. This study was conducted in working area of the Centre of Community Health III South Denpasar. Individual with chronic disease's risk was given intervention namely phone-call and short message three times per week for 3 weeks. The results of this study demonstrated a significant difference in chronic disease preventing behavior based on nutrition management aspect before and after given phone-call on 30 respondents (p = 0,000). A healthy phone-call can be used as one of chronic disease primary prevention method through knowledge and information addition in individual with chronic disease's risk. Chronic disease can be applied in nursing nurturing treatment in preventing and promoting efforts both in community and in hospital.
Keywords: Healthy phone-call, chronic disease prevention, nutrition management
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Calesso, Jéssica Ragazzi, Vanessa Stuart Marques, and Adriane Pimenta da Costa-Val Bicalho. "Profile of the canine population with atopic dermatitis at the dermatology service of the Veterinary Hospital from Federal University of Minas Gerais." Research, Society and Development 10, no. 11 (September 4, 2021): e378101119645. http://dx.doi.org/10.33448/rsd-v10i11.19645.
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Canine atopic dermatitis (AD) is an IgE-mediated type I hypersensitivity reaction to sensitization to environmental allergens. Pathogenesis is quite complex, involving genetic and environmental factors, food allergens, skin barrier defects and immune dysfunction. Data on its prevalence and epidemiological aspects in Europe and North America are easily found in the literature. However, when searching for specific national locations, studies are still scarce. Thus, the objective of this study was to determine the prevalence and characteristics of canine AD at the dermatology service of the Veterinary Hospital from Federal University of Minas Gerais (UFMG). For this purpose, 761 medical records of dogs attended at the service from January 2015 to December 2020 were analyzed. The results revealed that of all dermatological diagnoses in the species, 28,12% (214/761) of the cases were of dogs with AD. 34,51% (291/761) of the dermatological cases were from allergic etiology, and of these, AD corresponded to 73,56% (214/291), representing the most prevalent allergic disease in dogs at the Veterinary Hospital from UFMG. Females were more affected than males, as well as dogs of defined breeds in comparison to mixed breed dogs, with shih tzu being the most prevalent pure breed, followed by mixed breed dogs. Because it is a highly pruritic disease that affects the quality of life of dogs and their owners, this study contributes to a better understanding and diagnostic approach to the disease in the local canine population.