摘要
目的 规范患者术前禁饮食管理,降低手术患者应激风险,进行持续质量改进.方法 通过团队的组建、术前禁饮食现状调查、根本原因分析和验证、改进方案的制订和实施及质量控制等措施进行质量改进.对术前禁饮食达标率、低血糖发生率、接台手术术前补液率进行效果评价.结果 改进后术前禁饮食达标率高于改进前,差异有显著统计学意义(χ^2=206.115,P=0.000);患者低血糖发生率低于改进前,差异有显著统计学意义(χ^2=8.127,P=0.004);接台手术术前补液率低于改进前,差异有显著统计学意义(χ^2=72.509,P=0.000).结论 规范患者术前禁饮食流程,采用数据管理进行质量控制,多学科协作参与管理,可有效提高泌尿外科手术患者术前禁饮食达标率,降低低血糖发生率及术前补液率,降低应激风险,保证患者安全.
Objectives The article was to standardise the pre-operative fasting management and to reduce the stress risk of patients to improve the quality of care in patients undergoing urological surgery.Methods The quality of management was improved through team building,pre-operative fasting survey,root cause analysis,formulation and implementation of improvement measures and quality control.The effective outcomes were evaluated by the qualified rate of pre-operative fasting,the incidence of hypoglycaemia and the rate of pre-operative fluid replacement.Results After the improvement,the pre-operative fasting rate was significantly higher than before(X^2=206.115,P=0.000).The incidence of hypoglycaemia was significantly lower than before(X^2=8.127,P=0.004).The pre-operative fluid replacement rate was also significantly lower than before(X^2=72.509,P=0.000).Conclusion Standardising the pre-operative fasting management,data management for quality control and multidisciplinary team collaboration will improve the pre-operative fasting rate,reduce the incidence of hypoglycaemia and pre-operative fluid replacement rate,reduce the stress risk and ensure patients*safety.
作者
董海静
侯晓群
刘静
刘志梅
王燕
DONG Haijing;HOU Xiaoqun;LIU Jing;LIU Zhimei;WANG Yan(Departmenl of Urology,Qing dao Municipal Hospital,Qingdao 266011,China)
出处
《中国急救复苏与灾害医学杂志》
2020年第9期1103-1106,共4页
China Journal of Emergency Resuscitation and Disaster Medicine
基金
青岛市市立医院临床诊疗技术创新基金(编号:CXJJ-051)。
关键词
围手术期饮食管理
质量改进
风险管理
Pre-operative fasting management
Quality improvement
Risk management
