DeHoog S
J Am Diet Assoc. 1985 Dec;85(12):1620-2.
The primary purpose of this article is to establish procedures for identifying patients at nutritional risk, determining diagnosis-related groups, and measuring clinical productivity, therefore establishing staffing needs. Two studies were done to identify patients at nutritional risk: a 1-day survey of the medical/surgical units and a prospective-retrospective chart study. These studies determined which patients were at risk and the DRG category. Thirty percent of the DRGs had documented nutrition intervention. Clinical productivity was measured during a 4-week time management study. Staffing needs were determined from the data collected, from the percent of patients deemed at risk, and from an analysis of the time study. Dietitians were assigned to those patients identified as high risk and dietetic technicians assigned to patients at moderate nutritional risk. Although there is a need for standardization of nutrition care, it must be emphasized that each institution has special requirements because of its particular patient population and the philosophies of the dietary and medical staff.
本文的主要目的是建立识别营养风险患者、确定诊断相关组以及衡量临床生产力的程序，从而确定人员配备需求。进行了两项研究以识别营养风险患者：对内科/外科病房进行为期1天的调查以及一项前瞻性-回顾性图表研究。这些研究确定了哪些患者存在风险以及诊断相关组类别。30%的诊断相关组有记录的营养干预措施。在一项为期4周的时间管理研究中衡量了临床生产力。根据收集的数据、被认定为有风险的患者百分比以及时间研究分析来确定人员配备需求。营养师被分配到那些被确定为高风险的患者，而营养技师被分配到营养风险中等的患者。尽管营养护理需要标准化，但必须强调的是，由于每个机构的特定患者群体以及饮食和医务人员的理念，每个机构都有特殊要求。
