Shanklin C W, Hernandez H N, Gould R M, Gorman M A
Department of Nutrition and Food Sciences, Texas Woman's University, Denton.
J Am Diet Assoc. 1988 Jan;88(1):38-43.
The purpose of this study was to establish a profile of the amount of time expended by clinical dietitians in providing nutrition services. One hundred twenty-seven dietitians in 49 hospitals in Texas collected time data according to nutrition care activity, diet order classification, care level, and diagnosis. Frequency, mean time, standard deviation, and percentage of time were computed for each of the variables. Data were analyzed to ascertain relationships among the variables. The dietitians expended 50.7% of their time performing client-related activities, 9.8% in administrative/managerial functions, 1.0% in professional activities, 5.1% in non-professional activities, 14.0% in delay activities, and 19.5% in transit time. The diet order classification that required the largest amount of the dietitians' time according to selected components of the nutrition care process was the calorie-controlled diabetic diet. Among the four nutrition care levels, dietitians expended the greatest percentages of time providing services for patients requiring intermediate (35.4%) and advanced intermediate care (30.4%). Dietitians expended more time providing client-related activities to patients diagnosed with diseases and disorders of the endocrine and excretory systems than to other patients. Mean times provide the clinical manager with documentation for determining staffing needs and costs of services.
本研究的目的是建立临床营养师提供营养服务所花费时间的概况。德克萨斯州49家医院的127名营养师根据营养护理活动、饮食医嘱分类、护理级别和诊断收集时间数据。计算每个变量的频率、平均时间、标准差和时间百分比。对数据进行分析以确定变量之间的关系。营养师将50.7%的时间用于开展与客户相关的活动，9.8%用于行政/管理职能，1.0%用于专业活动，5.1%用于非专业活动，14.0%用于延迟活动，19.5%用于途中时间。根据营养护理过程的选定组成部分，需要营养师花费最多时间的饮食医嘱分类是热量控制的糖尿病饮食。在四个营养护理级别中，营养师为需要中级护理（35.4%）和高级中级护理（30.4%）的患者提供服务所花费的时间百分比最高。与其他患者相比，营养师为被诊断患有内分泌和排泄系统疾病及紊乱的患者提供与客户相关活动的时间更多。平均时间为临床管理人员确定人员配备需求和服务成本提供了依据。
