开发电子食品订单系统和特制菜单:加强患者参与营养护理
Jonas Anias Svendsen1, Anne Marie Beck2, Amalie Kruse Sigersted Frederiksen2
1Centre for Health and Rehabilitation, University College Absalon, Denmark.
Clinical nutrition ESPEN
|March 13, 2024
概括
一个新的电子食品订单系统和菜单被开发来打击医院营养不良. 这种以患者为中心的方法改善了营养护理和患者参与饮食选择,解决了足够营养的关键障碍.
科学领域:
- 临床营养学 临床营养学
- 医疗信息学 医疗信息学
- 患者护理技术 患者护理技术
背景情况:
- 医院营养不良导致减肥和降低生活质量.
- 不充分的营养护理源于不良的摄入记录和菜单营养信息.
- 医院食品对于预防风险患者营养不良至关重要.
研究的目的:
- 开发一个以患者为中心的电子食品订购系统.
- 创建一个特制菜单,以提高患者参与饮食选择.
- 改善住院患者的营养护理.
主要方法:
- 对99名住院患者进行了关于食物偏好和系统可用性的问卷调查.
- 评估患者的饮食选择,份量大小和美食偏好.
- 在电子食品订单系统原型上进行了可用性测试.
主要成果:
- 大多数患者 (78.7%) 认为菜的选择是合适的.
- 根据患者的偏好,可以调整餐牌菜单.
- 电子食品订单系统原型显示出积极的可用性和满意度.
结论:
- 成功开发了一种以患者为中心的电子食品订购系统和即食菜单.
- 该系统是可用的,可以改善患者的营养护理和饮食参与.
- 这为预防和治疗医院营养不良提供了可行的解决方案.
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