Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery

Hong Zhang; Jiajie Yan; Sujuan Lin; Songwei Huan; Junyuan Chen; Cuiqing Liu

doi:doi:10.11648/j.ajns.20190804.11

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Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery

Hong Zhang, Jiajie Yan, Sujuan Lin, Songwei Huan, Junyuan Chen, Cuiqing Liu

Published in American Journal of Nursing Science (Volume 8, Issue 4)

Received: 12 April 2019 Accepted: 23 May 2019 Published: 30 May 2019

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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.

Published in	American Journal of Nursing Science (Volume 8, Issue 4)
DOI	10.11648/j.ajns.20190804.11
Page(s)	129-134
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Project Improvement, First Eating, Spinal Anesthesia, Orthopedic Surgery, Nursing

References

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APA Style

Hong Zhang, Jiajie Yan, Sujuan Lin, Songwei Huan, Junyuan Chen, et al. (2019). Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery. American Journal of Nursing Science, 8(4), 129-134. https://doi.org/10.11648/j.ajns.20190804.11

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ACS Style

Hong Zhang; Jiajie Yan; Sujuan Lin; Songwei Huan; Junyuan Chen, et al. Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery. Am. J. Nurs. Sci. 2019, 8(4), 129-134. doi: 10.11648/j.ajns.20190804.11

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AMA Style

Hong Zhang, Jiajie Yan, Sujuan Lin, Songwei Huan, Junyuan Chen, et al. Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery. Am J Nurs Sci. 2019;8(4):129-134. doi: 10.11648/j.ajns.20190804.11

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@article{10.11648/j.ajns.20190804.11,
  author = {Hong Zhang and Jiajie Yan and Sujuan Lin and Songwei Huan and Junyuan Chen and Cuiqing Liu},
  title = {Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery},
  journal = {American Journal of Nursing Science},
  volume = {8},
  number = {4},
  pages = {129-134},
  doi = {10.11648/j.ajns.20190804.11},
  url = {https://doi.org/10.11648/j.ajns.20190804.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajns.20190804.11},
  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 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.},
 year = {2019}
}

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TY  - JOUR
T1  - Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery
AU  - Hong Zhang
AU  - Jiajie Yan
AU  - Sujuan Lin
AU  - Songwei Huan
AU  - Junyuan Chen
AU  - Cuiqing Liu
Y1  - 2019/05/30
PY  - 2019
N1  - https://doi.org/10.11648/j.ajns.20190804.11
DO  - 10.11648/j.ajns.20190804.11
T2  - American Journal of Nursing Science
JF  - American Journal of Nursing Science
JO  - American Journal of Nursing Science
SP  - 129
EP  - 134
PB  - Science Publishing Group
SN  - 2328-5753
UR  - https://doi.org/10.11648/j.ajns.20190804.11
AB  - 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 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.
VL  - 8
IS  - 4
ER  -

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Author Information

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

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APA Style

Hong Zhang, Jiajie Yan, Sujuan Lin, Songwei Huan, Junyuan Chen, et al. (2019). Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery. American Journal of Nursing Science, 8(4), 129-134. https://doi.org/10.11648/j.ajns.20190804.11

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ACS Style

Hong Zhang; Jiajie Yan; Sujuan Lin; Songwei Huan; Junyuan Chen, et al. Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery. Am. J. Nurs. Sci. 2019, 8(4), 129-134. doi: 10.11648/j.ajns.20190804.11

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AMA Style

Hong Zhang, Jiajie Yan, Sujuan Lin, Songwei Huan, Junyuan Chen, et al. Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery. Am J Nurs Sci. 2019;8(4):129-134. doi: 10.11648/j.ajns.20190804.11

Copy | Download

@article{10.11648/j.ajns.20190804.11,
  author = {Hong Zhang and Jiajie Yan and Sujuan Lin and Songwei Huan and Junyuan Chen and Cuiqing Liu},
  title = {Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery},
  journal = {American Journal of Nursing Science},
  volume = {8},
  number = {4},
  pages = {129-134},
  doi = {10.11648/j.ajns.20190804.11},
  url = {https://doi.org/10.11648/j.ajns.20190804.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajns.20190804.11},
  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 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.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Improvement Project in Shortening the Time of Patients’ First Eating After Orthopedic Surgery
AU  - Hong Zhang
AU  - Jiajie Yan
AU  - Sujuan Lin
AU  - Songwei Huan
AU  - Junyuan Chen
AU  - Cuiqing Liu
Y1  - 2019/05/30
PY  - 2019
N1  - https://doi.org/10.11648/j.ajns.20190804.11
DO  - 10.11648/j.ajns.20190804.11
T2  - American Journal of Nursing Science
JF  - American Journal of Nursing Science
JO  - American Journal of Nursing Science
SP  - 129
EP  - 134
PB  - Science Publishing Group
SN  - 2328-5753
UR  - https://doi.org/10.11648/j.ajns.20190804.11
AB  - 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 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.
VL  - 8
IS  - 4
ER  -

Copy | Download