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Full-Text Articles in Medicine and Health Sciences
Nurses Are Underutilised In Antimicrobial Stewardship E Results Of A Multisite Survey In Paediatric And Adult Hospitals, Mona Mostaghim, Thomas Snelling, Brendan J. Mcmullan, Pamela Konecny, Stuart Bond, Suman Adhikari, Adriana J. Chubaty, Cathy Lovell, Beata Bajorek
Nurses Are Underutilised In Antimicrobial Stewardship E Results Of A Multisite Survey In Paediatric And Adult Hospitals, Mona Mostaghim, Thomas Snelling, Brendan J. Mcmullan, Pamela Konecny, Stuart Bond, Suman Adhikari, Adriana J. Chubaty, Cathy Lovell, Beata Bajorek
Faculty of Science, Medicine and Health - Papers: part A
Objectives: Explore perceptions and attitudes of nurses in regard to antimicrobial stewardship (AMS), their roles as nurses, and identify differences in perceptions and attitudes across paediatric and adult settings. Methods: Electronic survey administered to nursing staff across three public Australian tertiary institutions with AMS facilitated by a shared electronic approval and decision support system. Results: Overall 65% (93/142) of nurses who completed the survey were familiar with the term AMS, and 75% recognised that they were expected to have a role alongside other disciplines, including ward pharmacists (paediatric 88%, adult 73%; p = 0.03). Hand hygiene and infection control (86%), …
Measurung Plate Waste In Hospitals, Karen L. Walton, Jacquie Krassie
Measurung Plate Waste In Hospitals, Karen L. Walton, Jacquie Krassie
Faculty of Health and Behavioural Sciences - Papers (Archive)
It has been suggested that the median plate wastage in hospitals is approximately 30% (range of 6–65%). The level of hospital food wastage is influenced by numerous parameters, including the menu, the setting, diet type, the type of food service distribution system used and its flexibility. Some food wastage is inevitable, as appetites are unpredictable. However, large amounts of food waste have a huge financial cost; and more importantly, it indicates that patients are not likely to be meeting their nutritional requirements. ‘Food is an integral and important part of a patient’s treatment but the food must be consumed if …
Nutrition Screening: Time To Address The Skeletons In The Bedroom Closet As Well As Those In Hospitals, Karen E. Charlton
Nutrition Screening: Time To Address The Skeletons In The Bedroom Closet As Well As Those In Hospitals, Karen E. Charlton
Faculty of Health and Behavioural Sciences - Papers (Archive)
Ever since Dr Charles Butterworth's seminal article in 19741 on the widespread prevalence of malnutrition in hospitalised patients and its detrimental effect on recovery, attempts have been made to improve the detection of malnutrition through screening initiatives. However, despite compelling evidence that those who are either malnourished at admission or become malnourished during their hospital stay experience increased surgical complications, greater morbidity and increased length of hospital stay2,3 as well as higher rates of mortality at 12 months,4,5 malnutrition often remains undetected and untreated because it is not considered to be a clinical priority. Even overt signs …
What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell
What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell
Faculty of Health and Behavioural Sciences - Papers (Archive)
This study aimed to elicit concerns of key stakeholders regarding food service provision to long stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, food service assistants and food service managers. Ninety-eight participants (20 male; 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in the hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0™ qualitative analysis software was used …
Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams
Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams
Faculty of Health and Behavioural Sciences - Papers (Archive)
A survey of the food service departments in 93 hospitals throughout NSW Australia (covering 51% of hospital beds in the state) was conducted using a mailed questionnaire and the results compared with those from similar surveys conducted in 1986 and 1993. Over the past eight years there has been a significant increase in the proportion of hospitals using cook-chill food service production systems, from 18% in 1993 to 42% in 2001 (p<0.001). Hospitals with cook-chill systems had lower staff ratios than those with cook-fresh systems (8.3 vs 6.4 beds/full time equivalent staff; p<0.05), but there was no significant difference in the ratio of meals served per FTE. There was no difference between public and private hospitals in terms of ratios of beds or meals to food service staff. Managers using cook-chill systems reported significantly lower levels of satisfaction with the food service system compared to those using cook-fresh. Two aspects of the services have not changed since the last survey: approximately a quarter of food service departments are still managed by staff without formal qualifications and meal times remain the same, with more than 90% of hospitals serving the evening meal before 5.30pm and a median of 14.25 hours gap between the evening meal and breakfast.