Volume 8, Issue 4, August 2019, Page: 135-140
Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery
Hong Zhang, Department of Orthopedics, the First Affiliated Hospital, Jinan University, Guangzhou, China
Jiajie Yan, Department of Orthopedics, the First Affiliated Hospital, Jinan University, Guangzhou, China
Sujuan Lin, Department of Orthopedics, the First Affiliated Hospital, Jinan University, Guangzhou, China
Songwei Huan, Department of Orthopedics, the First Affiliated Hospital, Jinan University, Guangzhou, China
Junyuan Chen, Department of Orthopedics, the First Affiliated Hospital, Jinan University, Guangzhou, China
Cuiqing Liu, Department of Orthopedics, the First Affiliated Hospital, Jinan University, Guangzhou, China
Received: Apr. 12, 2019;       Accepted: May 23, 2019;       Published: May 30, 2019
DOI: 10.11648/j.ajns.20190804.11      View  101      Downloads  42
Abstract
To shorten the time of first eating of the patients after orthopedic surgery by carrying out improvement project, a project team was set up to identify improvement themes and set improvement goals. Before starting the project activities, 102 patients with orthopedic surgery in our department were selected as the control group and the anesthesia of these patients was spinal anesthesia. Another 161 with orthopedic surgery patients were selected as the intervention group. We compared the time between returning to the ward after surgery and the time of first eating after the surgery. After the implementation of the improvement project, the average time of first eating was 92 minutes. The time of intervention group was shorter than that of the control group (P < 0.05), and the rate of intervention group patients who started to drink within 2 hours after surgery was higher than that of the control group patients (P < 0.05); There was no significant difference in postoperative gastrointestinal side effects between the two groups. Patients who returned to the ward at the end of the N class (22:00-08:00) had their first drink after a long time. The data indicate that by carrying out the improvement of nursing projects, the traditional concept of medical staff can be changed, the diet management and nursing process of patients during the operation period can be regulated. Moreover, the time of first-time eating after surgery for patients with orthopedic spinal anesthesia can be shorten, and the safety of early postoperative diet can be improved, which is good for patients to recover quickly after surgery.
Keywords
Project Improvement, First Eating, Spinal Anesthesia, Orthopedic Surgery, Nursing
To cite this article
Hong Zhang, Jiajie Yan, Sujuan Lin, Songwei Huan, Junyuan Chen, Cuiqing Liu, Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery, American Journal of Nursing Science. Vol. 8, No. 4, 2019, pp. 135-140. doi: 10.11648/j.ajns.20190804.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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