在康复中导航以人为中心的营养和餐时间护理:一个概念模型
Hannah T Olufson1,2,3, Ella Ottrey4, Theresa L Green1,3
1School of Nursing, Midwifery & Social Work, Faculty of Health & Behavioural Sciences, University of Queensland, Brisbane, Queensland, Australia.
概括
这项研究开发了一种概念模型,用于以人为中心的营养和康复中的餐时间护理. 该模型指导专业人员提高康复机构的患者结果和服务质量.
科学领域:
- 康复医学 康复医学 康复医学
- 临床营养学 临床营养学
- 医疗保健管理的管理
背景情况:
- 以人为中心的护理对于康复和营养服务至关重要.
- 在康复机构中,对以人为中心的营养和餐时间护理的证据有限.
- 需要一个概念模型来指导这种专业护理.
研究的目的:
- 在康复中开发一个以人为中心的营养和餐时间护理的概念模型.
- 在此背景下,确定影响以人为中心的护理和跨专业实践的因素.
主要方法:
- 民族学实地考察 (58小时),在三个康复单位进行观察和采访 (n=165).
- 解释主义的研究方法与反射的主题分析.
- 与员工 (n=10) 和消费者 (n=7) 进行代模型开发和改进.
主要成果:
- 在康复中开发了以人为中心的营养和餐时间护理模型.
- 该模型概述了关键步骤:营养评估,优先事项,干预以及监测和评估.
- 影响护理的消费者,团队和组织因素被确定并集成.
结论:
- 提出了一个以证据为基础的概念模型,以指导以人为中心的营养和康复中的餐时间护理.
- 该模型旨在通过饮食工作人员和管理人员进行调整,以改善服务.
- 该模型旨在提高康复和营养服务的质量.
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