- 期刊
採用品管圈模式降低醫院供餐錯誤
Prevention of Hospital Meal Misdelivery by Quality Control Circle
摘要
醫院營養科提供住院病人供膳服務，正確供餐內容可作為營養衛教之餐點示範，讓病人熟悉攝取的食物份數，以達到學習之效果。然而，錯誤之供餐內容不但誤導病人使其接受錯誤的訊息，且影響病人對營養師之專業信任及供膳滿意度。為了減少供餐錯誤件數之發生，本專案以品管圈手法檢視營養科供膳作業流程，分析造成錯誤之原因，擬定解決之對策加以改善，並將此對策方案列入常規作業，以提升供膳之品質。改善前平均錯誤件數為14.5件/月，改善後錯誤件數降低至9件/月。活動結束後維持追蹤期，已降至7件/月。因餐點更換所需額外處理之時間及額外食材之成本支出均減少52%。經由品質改善方案減少錯餐率，不但提升供膳品質，同時減少人力及食材成本浪費。
並列摘要
The Department of Food and Nutrition in hospital provides meal service for inpatients. Correct meal contents may be used for demonstration in nutritional education so that patients are getting familiar with food quantity and achieving health education target. Not only misleading patients to error messages, erroneous meal contents also reduce patients' confidence on dietitian professionalism and satisfaction on meal service. In order to reduce the number of erroneous meals, this project reviewed the meal service process of the Department of Food and Nutrition by quality control circle method, analyzed the causes of errors, and developed the countermeasures and included them as part of the standard operation procedures. The number of error events reduced from 14.5 to 9 per month during the operating period. The number of error events reduced to 7 per month in follow up period after the operation. Also, the extra food processing time and food costs for changing erroneous meals were both reduced by 52%. In summary, the quality improvement program reduced the number of error meals, improved the quality of meal service, and cut down manpower and unnecessary spending on food materials.
延伸閱讀
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