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临床营养近十几年来有了很大的发展。特别是通过等级医院评审后,临床营养学科得到了重视,配备了专业人员,改善了设备条件,完善了各项规章制度,提高了管理水平,较好地完成了各项管理指标。 但是由于多方面的因素,临床营养学科的建设、发展和管理仍不能与其它学科同步发展,不同程度地影响了医院的整体医疗水平和管理水平,同时也影响了临床营养学科自身的发展。为此,我们利用营养科室自身的条件和潜力开展了以方便病人、陪护和职工为服务对象的多种供餐方式,提高了职工待遇,同时也为科室的建设和发展增加了积累,注入了生机和活力。
Clinical nutrition has made great progress in the past decade or so. In particular, after the evaluation of the graded hospitals, the clinical nutrition discipline has received attention, equipped with professionals, improved equipment conditions, improved the rules and regulations, improved the management level, and successfully completed the management indicators. However, due to a variety of factors, the development, development, and management of clinical nutrition disciplines cannot be synchronized with other disciplines, affecting the hospital’s overall medical and management levels to varying degrees, and also affecting the development of the clinical nutrition discipline itself. To this end, we have used the conditions and potential of the nutrition department to develop a variety of feeding methods that are convenient for patients, accompanying persons, and employees. This has improved the treatment of employees, and has also increased the accumulation and development of the department’s construction and development. Vitality and vitality.