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目的:调查医院管理层和相关临床科室营养科普知识、营养专业知识、临床营养知识的现状。方法:选择山东省30所医院为研究对象,设计调查表,请各所医院的医院管理层和相关临床科室医护人员进行营养学知识问卷调查,调查内容包括一般情况,营养科普知识、营养专业知识、临床营养知识和知识来源及应用。结果:医院管理层和相关临床科室医护人员的临床营养学知识普遍不足,营养科普知识掌握好于营养专业知识和临床营养知识(P<0.01);不同类别医院之间知识掌握情况有显著性差异(P<0.01)。不同专业之间知识掌握有差异,内外科明显优于其他科室(P<0.05)。不同职称的医生之间营养学知识答题得分差异无显著性。不同学历之间营养知识的掌握有差异,博士与硕士高于本科及以下学历(P<0.01)。结论:我省三级医院管理群体及普通医护人员基础营养、临床营养知识不足,建议医学院校适当增加营养学课程学时,适当增加培训以提高医护人员营养学知识水平及整体医疗素质。
OBJECTIVE: To investigate the current status of nutritional science knowledge, nutritional expertise and clinical nutrition knowledge in hospital management and related clinical departments. Methods: Thirty hospitals in Shandong Province were selected as the research objects and questionnaires were designed. The questionnaires of nutritional knowledge among the hospital management staff and relevant clinical departments of hospitals of each hospital were selected. The investigation contents include general knowledge, knowledge of nutritional sciences, nutrition expertise, Clinical nutrition knowledge and knowledge sources and applications. Results: There was a general lack of knowledge about clinical nutrition in hospital management and related clinical departments, knowledge of nutritional science was better than nutritional knowledge and clinical nutrition knowledge (P <0.01), and there was a significant difference in knowledge among different types of hospitals (P <0.01). There is a difference in the mastery of knowledge among different majors, and the internal surgery is obviously superior to other departments (P <0.05). There was no significant difference in the answer scores of nutrition knowledge between doctors with different titles. Differences in the mastery of nutritional knowledge between different academic qualifications, doctoral and master’s degree higher than undergraduate and below (P <0.01). Conclusion: The basic nutrition and clinical nutrition knowledge of the third-class hospital management group and general health care workers in our province are not enough. It is suggested that the medical colleges and universities appropriately increase the school hours of nutrition and appropriately increase the training so as to improve the nutrition knowledge and overall medical quality of medical staff.