责任护士营养学知识现状的调查分析

目的了解临床责任护士的营养学知识水平,正确评价责任护士饮食订餐护理方面存在的问题,为今后有针对性的营养学知识培训提供依据。方法 2009年2-3月,采用自行设计调查问卷表,对某医院内科、外科96名责任护士的营养学知识、应用能力现状以及知识来源进行问卷调查。结果发放96份调查问卷,回收有效问卷9 8份,有效问卷回收率为9 5.8 3%。责任护士在基础营养学与临床营养学知识掌握情况差异有统计学意义（P〈0.0 5）。仅有1 8.4 8%的责任护士能及时向营养师反馈患者饮食信息,有3 4.7 8%的责任护士在订餐时能指导患者正确选择食物,有7 2.8 3%的责任护士能了解患者饮食习惯、食欲情况。在9 2名责任护士调查对象中,大部分责任护士营养学知识主要获得途径是工作中经验积累和查阅相关书籍,曾经接受过营养知识相关培训的仅有20.65%。结论临床责任护士在住院患者饮食订餐护理上还存在着不足,应加强责任护士的营养学继续教育,通过举办相关营养知识培训来提高医护人员的营养学知识水平,满足患者需求,提高饮食护理质量。

Investigation and Analysis of Nutritional Knowledge on Staff Nurses

Objective To comprehend the nutrition knowledge level on clinical staff nurses and correctly evaluate the problems in diet food reservation and nursing for the future provision of targeted nutritional knowledge training.Methods A self-designed questionnaire was adopited to investigate the nutritional knowledge,the current application status and the knowledge resource on 96 staff nurses from February to March 2009 in the internal and surgery departments.Results Of the 96 issued questionnaires,92 valid questionnaires were received,with the response rate of 95.83%.Significant differences were observed in the mastering level of knowledge on basic nutrition and clinical nutrition（P0.05）.Only 18.48 % of the staff nurses could timely feedback to the dietitian in patients with diet information,and 34.78% of the staff nurses provided right ordering guidance for patients.Totally 72.83% of staff nurses understand the diet habits and appetite status of patients.Of the 92 staff nurses in the survey,the majority of staff nurses gained their nutritional knowledge through experience accumulation of and reference to books and only 20.65% of the staff nurses received relevant training in nutrition knowledge.Conclusion Clinical staff nurses are found with insufficiencies in diet food reservation and nursing for inpatients.So continuing education on nutrition should be enhanced for clinical staff nurses through nutritional knowledge training to improve the level of nutritional knowledge of health care workers,meet the needs of patients and improve dietary nursing quality.