Krey S H, Porcelli K A, Lockett G M
J Am Diet Assoc. 1985 Jun;85(6):693-7.
As a result of prospective reimbursement, departments of clinical dietetics must define and maintain the nutrition services offered in the most cost-effective manner. The processing, preparation, and provision of quality enteral hyperalimentation to patients provide an example of a nutrition service in which cost-saving measures can be employed. Saint Vincent Charity Hospital and Health Center, Cleveland, decided to evaluate and increase the efficiency of tube-feeding preparation, delivery, inventory, and purchasing because of an increased demand for those services. The evaluation process resulted in the development of an enteral preparation facility, a specialty kitchen located within the foodservice department, specifically designed for cost-effective preparation and dispensation of all enteral formulas. The effort required physical space reallocation and personnel retraining. Implementation of the enteral preparation facility has resulted in improved quality of enteral nutrition services and has significantly aided nutrition support and cost-containment efforts at the hospital.
由于实行前瞻性报销制度，临床营养科必须以最具成本效益的方式界定并维持所提供的营养服务。为患者加工、配制和提供优质肠内高营养制剂就是一个可以采取节约成本措施的营养服务范例。克利夫兰的圣文森特慈善医院及健康中心，由于对这些服务的需求增加，决定评估并提高管饲制剂的配制、配送、库存和采购效率。评估过程促成了一个肠内制剂设施的建立，这是一个位于食品服务部内的专业厨房，专门设计用于以具有成本效益的方式配制和分发所有肠内配方。这项工作需要重新分配物理空间并对人员进行再培训。肠内制剂设施的实施提高了肠内营养服务的质量，并显著有助于医院的营养支持和成本控制工作。
