Comparison Between Quality of Care Provided by Trained Feeding Assistants and Certified Nursing Assistants During Between-Meal Supplementation in Long-Term Care Settings.
Comparison Between Quality of Care Provided by Trained Feeding Assistants and Certified Nursing Assistants During Between-Meal Supplementation in Long-Term Care Settings.
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DOI：
10.1177/0733464816669806
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发表时间：
2018-11
影响因子：
3
通讯作者：
Simmons, Sandra F.
中科院分区：
文献类型：
--
作者：
Hollingsworth, Emily K.;Long, Emily A.;Simmons, Sandra F.
本研究的目的是比较训练有素的非护理人员提供的喂养辅助与注册护理助理（CNAs）提供的喂养辅助的质量。研究人员为5个社区长期护理机构的非护理人员提供了8小时的培训课程，符合联邦和州的要求。训练有素的工作人员被指派在24周内提供餐间补充和/或零食。通过标准化观察，研究人员测量了所有研究周三餐之间的喂养辅助护理过程。经过培训的工作人员、护理助理和高层工作人员在第24周接受采访，以评估工作人员对项目影响的看法。经过培训的员工在13项护理过程措施中的12项表现明显优于cna。与CNAs （M = 77±94 [SD] kcal）相比，居民从训练有素的工作人员提供的每份零食中消耗的卡路里也明显更多（M = 130±126 [SD] kcal）。大多数员工报告说培训计划产生了积极的影响。
The purpose of this study was to compare the quality of feeding assistance provided by trained non-nursing staff with care provided by certified nursing assistants (CNAs). Research staff provided an 8-hr training course that met federal and state requirements to non-nursing staff in five community long-term care facilities. Trained staff were assigned to between-meal supplement and/or snack delivery for 24 weeks. Using standardized observations, research staff measured feeding assistance care processes between meals across all study weeks. Trained staff, nurse aides, and upper level staff were interviewed at 24 weeks to assess staff perceptions of program impact. Trained staff performed significantly better than CNAs for 12 of 13 care process measures. Residents also consumed significantly more calories per snack offer from trained staff (M = 130 ± 126 [SD] kcal) compared with CNAs (M = 77 ± 94 [SD] kcal). The majority of staff reported a positive impact of the training program.
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影响因子：
5.7
作者：
Simmons, Sandra F.;Bertrand, Rosanna;Schnelle, John F.
通讯作者：
Schnelle, John F.
影响因子：
3
作者：
Castle, NG;Engberg, J
通讯作者：
Engberg, J
影响因子：
2.7
作者：
Remsburg, RE
通讯作者：
Remsburg, RE
影响因子：
6.3
作者：
Simmons, Sandra F.;Keeler, Emmett;Schnelle, John F.
通讯作者：
Schnelle, John F.
影响因子：
6.3
作者：
Simmons SF;Hollingsworth EK;Long EA;Liu X;Shotwell MS;Keeler E;An R;Silver HJ
通讯作者：
Silver HJ