Smith P E, Smith A E
Nutritional Care Management Institute, Chicago, IL.
Healthc Financ Manage. 1993 Oct;47(10):30, 32, 34-6.
Clinical nutrition professionals can influence hospital operating margins by the way they respond to patients who are at risk for protein-calorie malnutrition. Early nutritional intervention can reduce costs associated with at-risk patients, while appropriate documentation and billing can increase revenue from government and private payers.
临床营养专业人员可以通过他们对存在蛋白质 - 热量营养不良风险患者的应对方式来影响医院的运营利润率。早期营养干预可以降低与风险患者相关的成本，而适当的记录和计费可以增加来自政府和私人支付方的收入。
