基于SWOT分析的临床营养优质服务单元研究

  目的  探讨临床营养优质服务单元的应用价值，以期为建立高效规范的临床营养服务模式，加速营养科的发展提供参考。  方法  以2019—2020年河南人民医院营养科开展的临床营养优质服务单元模式为例，采用SWOT分析方法对临床营养优质服务单元开展过程中存在的优势、劣势、面临的机遇和挑战4个方面进行分析，并提出相应的对策和建议。  结果  开展临床营养优质服务单元的优势在于提高营养医师的归属感、工作效率和服务质量。劣势是营养科人员不足凸显、营养诊断仪器缺乏和营养诊断标准不统一。面临的机遇包括全民健康计划指出要提高住院患者的营养筛查和营养不良诊疗比例，围手术期加速康复指南要求开展有营养科参与的多学科协作机制。面临的挑战包括营养医师人员严重不足、部分临床医生对营养认识不够和患者及家属的营养意识缺乏。  结论  临床营养优质服务单元建立有利于营养科建设和加速康复的开展，其影响因素涵盖人员不足、营养诊断仪器缺乏和诊断标准不统一、营养知识不足和营养意识缺乏等方面，因此建议营养科应逐步完善营养诊疗操作规范和标准，加强对医患的营养宣传教育；医院管理部门应提高对营养科的重视，加大对营养科的医疗投入，扩大临床营养专业人才的培养，引进先进的营养诊断仪器和技术，为营养治疗的全面推广提供良好的经济和技术支撑。 

Study on clinical nutrition quality service units via SWOT analysis

  Objective  To explore the application value of clinical nutrition quality service units, hoping to provide guidance for the establishment of efficient and standardised clinical nutrition service modes and accelerating the development of nutrition departments in hospital.  Methods  With the model of clinical nutrition quality service units developed by the Nutrition Department of Henan People's Hospital as an example, the strengths of, weaknesses of, opportunities for and threats to the development of clinical nutrition quality service units were analysed via SWOT (strengths, weaknesses, opportunities, and threats) analysis. Some suggestions to achieve this goal were proposed.  Results  The strengths of the development of clinical nutrition quality service units were the sense of belonging, work efficiency and service quality of nutritionists. The weaknesses were the shortage of nutrition department personnel, the lack of nutrition diagnosis instruments and inconsistency in nutrition diagnosis standards. An opportunity for the development of such units was the existence of a national health plan, which emphasises that the proportion of nutrition screening and malnutrition diagnosis and treatment of inpatients should be increased. Moreover, this plan offers guidance for the acceleration of rehabilitation in perioperative period by developing a multidisciplinary cooperation mechanism with the participation of nutrition departments. The threats were serious shortage of nutritionists, Some clinicians have insufficient knowledge of nutrition and patients nutrition awareness and the lack of nutrition awareness among patients and their families.  Conclusion  The establishment of high-quality clinical nutrition service units is important to the construction of nutrition departments and the development of rehabilitation centres. The factors that influence the establishment of such units are the shortage of personnel, the lack of instruments for nutrition diagnosis and diagnostic standards and the lack of knowledge and awareness on nutrition and wellness. Therefore, nutrition departments should gradually improve their operation standards of nutrition diagnosis and treatment. Moreover, they should intensify information and education campaigns on the importance of nutrition among patients and promote the further education of doctors. The hospital management department should pay more attentions to the nutrition department, increase medical investment in the nutrition department, expand the training of clinical nutrition professionals, introduce advanced nutrition diagnostic equipment and technologies, and provide good economic and technical support for the comprehensive promotion of nutrition therapy.