Eat Smart! Workplace Cafeteria Program Evaluation of the Nutrition Component

2006 ◽  
Vol 67 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Jody Dawson ◽  
John J. M. Dwyer ◽  
Susan Evers ◽  
Judy Sheeshka
Keyword(s):  
Program Implementation ◽  
Eating Habits ◽  
Design Method ◽  
Eating Behaviour ◽  
Hospital Staff ◽  
Observational Research ◽  
Healthy Foods ◽  
Staff Members ◽  
Before And After ◽  
Nutrition Component

Purpose: The nutrition component of the Eat Smart! Workplace Cafeteria Program (ESWCP) in a hospital was evaluated. We assessed staff’s frequency of visits to and purchases in the hospital cafeteria, attitudes about the program, short-term eating behaviour change, and suggestions to improve the ESWCP. Methods: Questionnaires were sent to hospital staff members who were not on leave (n=504). Dillman’s Tailored Design Method was used to design and implement the survey. Four mail-outs were used and yielded a 51% response rate. Results: Eighty-seven percent of respondents visited the hospital cafeteria at least once a week in an average seven-day week, and 69% purchased one to five meals or snacks there each week. Eighty-six percent of respondents said that they were aware of the hospital’s program. Notices on cafeteria tables were the primary method of learning about the program (67%). Reported program benefits included increased knowledge about healthy eating, convenience of having healthy foods in the cafeteria, and increased energy. Conclusion: Many respondents were aware of the program, provided positive comments about it, and reported positive changes in eating habits. However, future observational research is warranted to note foods served and sold before and after program implementation, as well as to examine whether results can be generalized to other settings.

An evaluation of Datix implementation for incident reporting at Johns Hopkins Aramco Healthcare

2020 ◽  
Vol 25 (2) ◽  
pp. 67-74
Author(s):  
Hayat Mushcab ◽  
David Bunting ◽  
Saeed Yami ◽  
Ali Abandi ◽  
Catherine Hunt
Keyword(s):  
Patient Safety ◽  
Reporting System ◽  
Action Plan ◽  
Workplace Safety ◽  
Hospital Staff ◽  
Incident Reporting ◽  
Staff Members ◽  
Incident Reporting Systems ◽  
Before And After ◽  
Survey Responses

Background Incident-reporting systems are designed to obtain information about events and situations affecting patient safety. These incidents can be used to inform individual and organizational learning and improvement opportunities for quality and patient safety. Aim This study aims to evaluate incident reporting at the Johns Hopkins Aramco Healthcare (JHAH) since the implementation of Datix and the staff’s behavior towards incident reporting. Methods This is a prospective, mixed methods study. Incident-reporting system reports are used to evaluate the volume of incident reporting before and after implementing the new software. A questionnaire was developed to assess the attitude of hospital staff members to reporting incidents in general and the use of Datix in particular. Results Incident reporting increased in 2017 and 2018 by 51% and 57%, respectively, using Datix compared with the previously implemented software. JHAH has 3812 active employees, with nearly 60% of them using Datix. The study received 377 survey responses (response rate approximately 10%). We received a majority of positive responses about the workplace safety culture and the value of the system. Conclusion Implementation of the Datix reporting system resulted in an increased number of incident reports. An action plan was put in place that may improve incident reporting by further increasing awareness regarding the importance of reporting and supporting more training.

Moving to patient reported collection of race and ethnicity data

2014 ◽  
Vol 27 (4) ◽  
pp. 271-283 ◽  
Author(s):  
Carolyn Berry ◽  
Sue A. Kaplan ◽  
Tod Mijanovich ◽  
Andrea Mayer
Keyword(s):  
Data Collection ◽  
Program Implementation ◽  
Race And Ethnicity ◽  
Hospital Staff ◽  
Primary Data ◽  
Content Type ◽  
Minimal Impact ◽  
Patient Reported ◽  
Before And After ◽  
The Impact

Purpose – The purpose of this paper is to examine the feasibility of collecting standardized, patient reported race and ethnicity (RE) data in hospitals, and to assess the impact on data quality and utility. Design/methodology/approach – Part of a larger evaluation that included a comprehensive assessment. Sites documented RE data collection procedures before and after program implementation. Primary data collected through qualitative interviewing with key respondents in ten hospitals to assess implementation. Nine hospitals provided RE data on the same patients before and after implementation new data collection procedures were implemented to assess impact. Findings – Implementation went smoothly in nine of ten hospitals and had substantial effects on the hospital staff awareness on the potential for disparities within their hospitals. New procedures had minimal impact on characterization of readmitted patients. Practical implications – This study demonstrated that it is feasible for staff in a diverse group of hospitals to implement systematic, internally standardized methods to collect self-reported RE data from patients. Originality/value – Although this study found little impact patients’ demographic characterizations, other benefits included greater awareness of and attention to disparities, uncovering small pockets of minorities, and dramatically increased RE data use in quality improvement efforts.

Cohort Study of Adherence to Correct Hand Antisepsis Before and After Performance of Clinical Procedures

2009 ◽  
Vol 30 (2) ◽  
pp. 172-178 ◽  
Author(s):  
Sussie Laustsen ◽  
Elisabeth Lund ◽  
Bo Martin Bibby ◽  
Brian Kristensen ◽  
Ane Marie Thulstrup ◽  
...  
Keyword(s):  
Cohort Study ◽  
Hand Hygiene ◽  
Hospital Staff ◽  
University Hospital ◽  
Cross Sectional ◽  
Staff Members ◽  
Clinical Procedures ◽  
Hospital Units ◽  
Before And After ◽  
Hand Antisepsis

Objective.To investigate the rate of adherence by hospital staff members to the correct use of alcohol-based hand rub before and after performance of clinical procedures.Design.A cohort study conducted during the period from 2006 through 2007 and 2 cross-sectional studies conducted in 2006 and 2007.Setting.Århus University Hospital, Skejby, in Århus, Denmark.Participants.Various hospital staff members.Methods.Following an ongoing campaign promoting the correct use of alcohol-based hand rub, we observed rates of adherence by hospital staff to the correct use of alcohol-based hand rub. Observations were made before and after each contact with patients or patient surroundings during 5 weekdays during the period from 2006 through 2007 in 10 different hospital units. A logistic regression model was used to estimate the rate of adherence to the correct use of alcohol-based hand rub before and after performance of a clinical procedure.Results.A total of 496 participants were observed during 22,906 opportunities for hand hygiene (ie, 11,177 before and 11,729 after clinical procedures) that required the use of alcohol-based hand rub. The overall rates of adherence to the correct use of alcohol-based hand rub were 62.3% (6,968 ofthe 11,177 opportunities) before performance and 68.6% (8,041 ofthe 11,729 opportunities) after performance of clinical procedures. Compared with male participants, female participants were significantly better at adhering to the correct use of alcohol-based hand rub before performance (odds ratio [OR] 1.51 [95% confidence interval {CI}, 1.09–2.10]) and after performance (OR, 1.73 [95% CI, 1.27–2.36]) of clinical procedures. In general, the rate of adherence was significantly higher after the performance of clinical procedures, compared with before (OR, 1.43 [95% CI, 1.35–1.52]). For our cohort of 214 participants who were observed during 14,319 opportunities, the rates of adherence to the correct use of alcohol-based hand rub were 63.2% (4,469 of the 7,071 opportunities) before performance and 69.3% (5,021 of the 7,248 opportunities) after performance of clinical procedures, and these rates increased significantly from 2006 to 2007, except for physicians.Conclusion.We found a high and increasing rate of adherence to the correct use of alcohol-based hand rub before and after performance of clinical procedures following a campaign that promoted the correct use of alcohol-based hand rub. More hospital staff performed hand hygiene with alcohol-based hand rub after performance of clinical procedures, compared with before performance. Future campaigns to improve the rate of adherence to the correct use of alcohol-based hand rub ought be aware that certain groups of hospital staff (eg, male staff members) are known to exhibit a low level of adherence to the correct use of alcohol-based hand rub.

Communication Disordered: Program Implementation in Long-Term Care

2016 ◽  
Vol 1 (15) ◽  
pp. 64-67
Author(s):  
George Barnes ◽  
Joseph Salemi
Keyword(s):  
Program Implementation ◽  
Long Term Care ◽  
Family Satisfaction ◽  
Regulatory Compliance ◽  
Care Staff ◽  
Term Care ◽  
Staff Members ◽  
Change Policy

The organizational structure of long-term care (LTC) facilities often removes the rehab department from the interdisciplinary work culture, inhibiting the speech-language pathologist's (SLP's) communication with the facility administration and limiting the SLP's influence when implementing clinical programs. The SLP then is unable to change policy or monitor the actions of the care staff. When the SLP asks staff members to follow protocols not yet accepted by facility policy, staff may be unable to respond due to confusing or conflicting protocol. The SLP needs to involve members of the facility administration in the policy-making process in order to create successful clinical programs. The SLP must overcome communication barriers by understanding the needs of the administration to explain how staff compliance with clinical goals improves quality of care, regulatory compliance, and patient-family satisfaction, and has the potential to enhance revenue for the facility. By taking this approach, the SLP has a greater opportunity to increase safety, independence, and quality of life for patients who otherwise may not receive access to the appropriate services.

1989 göçü sonrası Bulgaristan göçmenlerinin yemek kültüründeki değişim

2017 ◽  
Vol 4 (2) ◽  
pp. 227-245
Author(s):  
Cahit Kahraman ◽  
İlhan Güneş ◽  
Nanae Kahraman
Keyword(s):  
Eating Habits ◽  
Supply And Demand ◽  
Food Culture ◽  
Rapid Progress ◽  
Canned Food ◽  
Product Range ◽  
The World ◽  
Before And After ◽  
Day By Day ◽  
Made In

1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.

Hospital Experience with Varicella-Zoster Virus

1986 ◽  
Vol 7 (6) ◽  
pp. 312-316 ◽  
Author(s):  
Keith Krasinski ◽  
Robert S. Holzman ◽  
Rita LaCouture ◽  
Alfred Florman
Keyword(s):  
Infection Control ◽  
Varicella Zoster Virus ◽  
Hospital Staff ◽  
Control Measures ◽  
Varicella Zoster ◽  
Staff Members ◽  
Infection Control Measures ◽  
Serologic Testing ◽  
Care Workers ◽  
History Of

AbstractVaricella-zoster virus (VZV), one of the most common highly communicable agents of disease, stimulates aggressive infection control measures. In a 1-year period, at one hospital, at least 93 inpatients (82 adult patients, 11 pediatric patients) and 2 hospital staff with active varicella-zoster infections served as potential sources of nosocomial infection. Six incidents of exposure to the virus that occurred without the protection of standard infection control precautions were investigated by the infection control surveillance team. One hundred fifty-six patients and 353 hospital staff were exposed. Fifty-one patients had no history of varicella-zoster infection, but only five were susceptible by serologic testing. One hundred one staff members had no history of varicella-zoster, but only 11 were susceptible by serologic testing. These exposures resulted in three secondary varicella-zoster infections, six courses of varicella-zoster immune globulin prophylaxis and furlough of 13 staff members. Epidemiologic investigation consumed approximately 356 hours of staff time, and management of exposed persons cost approximately $41,500. Prospective knowledge of the immune status of health care workers would vastly decrease the time and effort required to control hospital VZV exposures.

Zinc-specific Food Frequency Questionnaire To Assess College Women’s Eating Habits

2009 ◽  
Vol 70 (4) ◽  
pp. 204-208 ◽  
Author(s):  
Janet M. Lacey ◽  
Deanne U. Zotter
Keyword(s):  
Food Frequency Questionnaire ◽  
Assessment Tool ◽  
Eating Habits ◽  
Eating Behaviour ◽  
Eating Attitudes ◽  
Eating Attitude ◽  
Food Frequency ◽  
Unhealthy Eating ◽  
Starting Point ◽  
Eat 26

Zinc deficiency has been reported in individuals with eating disorders, the risks of which increase during the adolescent and early adult years. A food frequency questionnaire (FFQ) specific for zinc-rich foods was tested for its usefulness in identifying problematic eating behaviour tendencies in college-age women. Ninety-two female students enrolled in a university introductory psychology course volunteered to complete demographic information, the Eating Attitudes Test (EAT-26), and a zinc-specific FFQ (ZnFFQ). Relationships among estimated zinc intakes, food/lifestyle habits, and eating attitude variables were examined. Twenty-five women had estimated intakes below the Recommended Dietary Allowance (RDA) for zinc. Individuals in the highest zinc intake group (over twice the RDA) had a tendency to score higher on the EAT-26 and the bulimia subscale. Vegetarians also scored high on the EAT-26. Although our data are limited, the ZnFFQ should be studied further to determine whether it could play a useful role in identifying individuals at risk for bulimia. The ZnFFQ is a simple, non-confrontational assessment tool and may be a helpful starting point for identifying women with unhealthy eating habits.

Eat Smart! Ontario's Healthy Restaurant Program: A Survey of Participating Restaurant Operators

2003 ◽  
Vol 64 (4) ◽  
pp. 202-207 ◽  
Author(s):  
Lesley A. Macaskill ◽  
John J.M. Dwyer ◽  
Connie L. Uetrecht ◽  
Carol Dombrow
Keyword(s):  
Public Health ◽  
Program Implementation ◽  
Design Method ◽  
Mail Survey ◽  
Health Promotion Program ◽  
First Year ◽  
Communication Education ◽  
Family Style ◽  
Quick Service ◽  
Almost All

Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units grant an award of excellence to restaurants that meet designated standards in nutrition, food safety, and non-smoking seating. The purpose of this study was to assess whether program objectives for participating restaurant operators were achieved during the first year of program implementation, and to obtain operators’ recommendations for improving the program. Dillman's tailored design method was used to design a mail survey and implement it among participating operators (n = 434). The design method, which consisted of four mail-outs, yielded a 74% response rate. Fifty percent of respondents operated family-style or quick-service restaurants, and 82% of respondents learned about the program from public health inspectors. Almost all respondents (98%) participated in the program mainly to have their establishments known as clean and healthy restaurants, 65% received and used either point-of-purchase table stands or postcards to promote the program, and 98% planned to continue participating. The respondents’ suggestions for improving the program were related to the award ceremony and program materials, media promotion, communication, education, and program standards. Program staff can use the findings to enhance the program.

Assessing the Efficacy of a Group Mediated Nutritional Knowledge Intervention for Individuals with Obesity

2016 ◽  
Vol 77 (4) ◽  
pp. 206-209 ◽  
Author(s):  
Baukje Miedema ◽  
Andrea Bowes ◽  
Ryan Hamilton ◽  
Stacey Reading
Keyword(s):  
Physical Activity ◽  
Intervention Program ◽  
Eating Habits ◽  
Nutrition Knowledge ◽  
The Self ◽  
Self Management ◽  
Nutritional Knowledge ◽  
Healthy Foods ◽  
Registered Dietitians ◽  
Active Intervention

Purpose: This study reports on the effect of a group-based nutrition and physical activity intervention program on nutrition knowledge and eating habits in a cohort of people with obesity. Methods: A quasi-experimental design with pre- and post-test measures. The intervention consisted of physical activity led by certified exercise physiologists and a nutritional education component led by registered dietitians over a 6-month period followed by 6 months of self-management. Participants’ nutrition knowledge and eating habits were assessed using the modified Nutrition Assessment, the Nutrition Knowledge Survey, and the Food Choice Questionnaires at baseline, after the 6-month intervention, and after 6 months of self-management. Results: Complete data were available for 59 (40%) of participants after 12 months because of attrition. Nutritional knowledge and behaviours improved. Participants reported increasing their consumption of healthy foods during the active intervention and maintained these changes through the self-management phase. Knowledge of healthy foods was improved and a greater likelihood of choosing food for weight control and health properties was reported. Conclusions: Knowledge and reported consumption of healthier nutrition improved during the active intervention and was maintained during the self-management period for individuals who completed the program. Registered dietitians can play an important role in managing patients with obesity in group settings.

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