作　　者： (赖渊杰）; (王孝廉）; (王娇）; (康晴）; (高巧纳）; (李敏）;

机构地区： 福建医科大学附属第一医院,福建福州350005

出　　处： 《按摩与康复医学》 2017年第17期87-89,共3页

摘　　要： 目的:通过对福建省三级医院问卷调查的方式,了解医院中营养专业人员的基本构成,以期有助于采取有效措施提高人员素质和技术水平。方法:设计表格,并针对福建省三级医院临床营养人员的基本构成展开调查,将调查数据进行统计分析。结果:①40岁以下者占69.30%,年龄趋于年轻化;女性占66.96%,性别比例差异明显。②本科及以上学历占39.77%、大专占38.01%、中专占22.22%,毕业于营养或相近专业者只占45.91%。③营养科主任中持有营养专业技术职称者的比例为41.50%。④营养专业人员与病床之比为1:141,远低于1:100的要求。结论:目前福建省三级医院临床营养专业人员数量少,人员组成参差不齐,非专业人员管理临床营养工作的现象普遍存在。建议采取有效措施补充和提高人员素质及技术水平。 Objective： To investigate the basic constitution of nutrition professionals in tertiary hospitals of Fujian province through questionnaire survey, in order to contribute to take effective measures to improve the quality and technical level of nutrition staff. Methods： Designed forms to conduct surveys on basic constitution of nutrition professionals in tertiary hospitals of Fujian province and the survey data was statistical analyzed. Results： （1） Staff under age of 40 accounted for 69.30%, which showed a trend of younger in age; females accounted for 66.96%, which showed an obvious difference in gender ratio. （2）Bachelor degree or above accounted for 39.77%, college degree for 38.01% and secondary school for 22.22%, only 45.91% of staff graduated from nutrition or related specialties. （3）Only 41.50% of directors of nutrition department had technical title of nutrition. （4） The ratio of nutrition professional to sickbed was 1：141, which was considerably lower than the requirement of 1：100. Conclusion： At present, the number of clinical nutrition professionals in tertiary hospitals of Fujian province is low and composition of staff is uneven, clinical nutrition practice administrated by non-specialists has become prevalent phenomenon. It＇s recommended to take effective measures to supplement and improve the quality and technical level of nutrition staff.

关 键 词： 临床营养 人才建设 三级医院 福建省