摘要
目的探讨六西格玛管理在食管癌患者术后肠内营养风险控制中的应用效果。方法应用六西格玛定义、测量、分析、改进、控制5个步骤改进护理流程,找到肠内营养护理风险的关键因素,改进风险控制策略。结果护理风险发生次数、术后肠道通气时间、住院时间、并发症的发生率均下降(P<0.01)。结论应用六西格玛管理再造食管癌患者术后肠内营养护理流程,降低护理风险,促进食管癌患者术后早期恢复。
Objective To explore the effects of Six Sigma management in risk control of postoperative enteral nutrition among patients with esophageal car- cinoma. Methods Five steps of definition, measurement, analysis, improvement and control of Six Sigma were applied to improve the nursing process, to find the key factors of enteral nutrition nursing risks, and to improve risk control strategies. Results The nursing risk events, postoperative intestinal ventilation time, length of hospital stay and complication rate were decreased （ P 〈 O. O1 ）. Conclusion Application of Six Sigma nursing process in risk control of postoperative enteral nutrition for patients with esophageal carcinoma can reduce the risk of nursing,promote early recovery after operation.
出处
《护理管理杂志》
2012年第12期891-892,共2页
Journal of Nursing Administration
关键词
六西格玛
食管癌
肠内营养
护理管理
Six Sigma
esophageal carcinoma
enteral nutrition
nursing management
