Violations in the provision of medical care are detected by controlling the volume, timing, quality and conditions of medical care. The objective of the work is assessment of the activities of the round-the-clock hospital from the standpoint of the quality of medical care during the COVID-19 pandemic. Material and methods. A database of indicators reflecting the activity of round-the-clock hospital for four years, from 2017 to 2020 (Omsk) was formed. Analytical, statistical methods and the method of expert assessments were used to analyze the required indicators. Results. Evaluation of inpatient hospital activities during the COVID-19 pandemic compared to the “pre-pandemic” years showed a 1.9-fold and 2.9-fold decrease in the total number of quality examinations performed and the number of defects detected, respectively. The number of defects that were grounds for denial or reduction of payment for medical care found in the “before-COVID-19” years was 2.1 times higher than in 2020. In 2020, the weight of the share of those defects that directly reflect the quality of medical care increased signifcantly. The quantitative composition of the inpatient hospital staff changed insignifcantly during the analyzed period – the number of physicians increased by only 5 % over four years, with no dynamics in the qualitative characteristics of the staff. The number of medical equipment increased by 27.6 %. Due to re-profling in 2020, there was a decrease in the number of hospitalized patients, with an increase in the proportion of patients admitted by emergency care (up to 91 %) and an increase in mortality by 2.7 times. Conclusions. One of the conditions for maintaining high quality of medical care is a balance between the main components of quality: accessibility, timeliness, sufciency, efciency and safety and the speed of its achievement, which in turn depends on the amount of resources and reserves.
Introduction. This article presents the results of a large-scale research on monitoring the nutrition of students in educational institutions. Nutrition is one of the leading factors determining the health and harmony in the processes of growth and development of the child population. One of the most common consequences of unhealthy eating behavior is overweight and obesity. The study and early detection of risk factors is necessary for the prevention of overweight and obesity, which are an acute problem of modern science and education. The purpose of the study is to assess risk factors for overweight and obesity in schoolchildren in order to develop effective programs for the prevention of childhood obesity and nutritional diseases. Materials and Methods. The research data were collected and processed via the following methods: a questionnaire, analytical and statistical methods using parametric and non-parametric methods of statistics and t-test (in the case of normal distribution of data) and Fisher (U). Differences were considered statistically significant at p<0.05. The STATISTICA-10.0 package and Microsoft Excel were used. Results. As part of the global monitoring of schoolchildren’s nutrition (the survey covered 43.9 thousand schoolchildren from 49 regions of the Russian Federation), the following key risk factors for nutrition-related health disorders in schoolchildren were identified: a violation of the structure of nutrition, unhealthy eating behavior and eating habits, violations in the organization of nutrition in educational institutions and at home. Statistically significant correlation coefficients were found between indicators of normal body weight and family income, between overweight and unhealthy eating habits, and eating behavior, the prevalence of diseases of the digestive system. Forecast indicators of a decrease in the prevalence of obesity with a decrease in the proportion of children with unhealthy eating habits have been established. Conclusions. The results of the study characterize the key risk factors for the development of overweight and obesity in children associated with nutrition. In the future, the results obtained can be used to predict the effectiveness of implemented preventive measures at the level of individual educational institutions and territories of the Russian Federation.
It has been proven that against the background of overweight and obesity, the risk of systemic chronic diseases increases. The article presents the results of studying the characteristics of the indicators of the prevalence of health disorders in schoolchildren with normal and overweight and obesity in a comparative aspect. A survey was conducted of 2159 schoolchildren aged 7–17 years, including 1096 boys/boys and 1063 girls/girls from 6 schools in the Novosibirsk region. Data on chronic morbidity and pathological afflictions of children were copied according to the data of form N 026/y-2000, for respondents in grades 10–11 with overweight (n = 100 people), data on the length and weight of the body were copied in a longitudinal aspect with the purpose of identifying the age of formation of overweight and obesity in order to build a prospective forecast of the prevalence of overweight and obesity in schoolchildren in grades 1–4 upon reaching the age of 16. Parametric statistical methods were used with the calculation of the mean (M) and standard error of the mean (±Se), as well as the methods of correlation and regression analyses. Differences were considered statistically significant at p < 0.05. The revealed differences in the prevalence of chronic diseases in children with overweight and obesity and in children with normal body weight indicate the significant importance of overweight and obesity in the formation of diseases of the circulatory system, endocrine system, food allergies and flat feet. There were no statistically significant differences in the prevalence of chronic diseases of the digestive system, nervous system, visual impairment (p ≥ 0.05). The data obtained with the predicted prospect of an increase in overweight in primary school students indicate the need for continuous development and implementation of both collective and individual prevention measures aimed at minimizing the risks of developing concomitant diseases.
Introduction: Healthy nutrition is one of the major components of public health and wellbeing. The structure of nutrition shall satisfy physiological needs of children in macronutrients, vitamins and minerals, and shall contribute to the development of healthy nutrition skills, proper eating habits and behavior. New requirements for school catering have come into force recently. They envisage changes demanding a simultaneous update of technological documentation for activities of catering operators and canteens. Objective: Improvement of technological documentation in terms of the development of collections of recipes and culinary products as well as typical menus for healthy feeding of children in compliance with the updated requirements. Materials and methods: The study of disease incidence, intensity of physical activity, and anthropometric parameters of children studying in the Volga Federal District cadet corps was carried out for 2018–2021. Statistical data analysis was performed using standard methods in Statistica 10.0 and Microsoft Excel software packages. The “Nutrition” programming tool was used to develop recipe books and menus. Results: Assessment of the overall morbidity revealed its negative trend mainly attributed to unhealthy diet and poor eating habits of children. The study of physical activity of the cadets showed high and above optimal levels in the course of training. According to the results of correlation and regression analysis, changes in anthropometric parameters of cadets compared to schoolchildren were attributed to malnutrition inadequate for energy and biological parameters of nutritional value, especially in the age groups of 14–17 years. Conclusions: Our findings confirmed the relevance of developing technological documentation in terms of collections of recipes and culinary products and standard menus for organization of healthy feeding of children in compliance with modern requirements. The recipes of the developed collection contain information on the weight per serving, energy value, the content of micro- and macronutrients.
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