Somers J P, Mulroney R A
J Can Diet Assoc. 1983 Jul;44(3):246-50.
A study was done to develop staffing guidelines for the inpatient clinical dietitian based on the Victoria General Hospital Dietary Department's philosophy of nutritional care. The objectives were to identify the major activities being performed by the dietitian, estimate the average amount of time spent on each activity, determine the number of dietitian consults, determine the time required per patient consult, and establish indicators for workload, performance and productivity. All activities were coded for easy record keeping and tabulation, and the D-unit (5 minutes of a dietitian's time) was used as the unit of time measurement. The results showed that the dietitians were spending 44% of time on direct patient care, 20% on patient care support activities, 1% intradepartmental activities, 6% teaching (other than patients), 4% community, 3% on research and special projects, and 7% doing other tasks. Using the % of direct patient care time available, the % of patients requiring nutritional support, and the patient turnover rate, it was possible to develop a formula for the number of dietitians required to provide nutritional care based on the department's philosophy.
基于维多利亚综合医院饮食科的营养护理理念，开展了一项研究以制定住院临床营养师的人员配置指南。目标是确定营养师开展的主要活动，估算每项活动平均花费的时间，确定营养师会诊次数，确定每次患者会诊所需时间，并建立工作量、绩效和生产率指标。对所有活动进行编码以便于记录保存和制表，并使用D单位（营养师5分钟的时间）作为时间测量单位。结果显示，营养师将44%的时间用于直接患者护理，20%用于患者护理支持活动，1%用于部门内部活动，6%用于教学（非患者教学），4%用于社区工作，3%用于研究和特殊项目，7%用于其他任务。利用可用于直接患者护理的时间百分比、需要营养支持的患者百分比以及患者周转率，有可能根据该部门的理念制定出提供营养护理所需营养师数量的公式。
