Investigation on the current situation of continuing nursing education and exploration of delicacy management in a classⅢ grade A hospital in Beijing
10.3760/cma.j.issn.1674-2907.2017.36.028
- VernacularTitle:北京市某三甲医院护理人员继续教育现状调查
- Author:
Dengxian LIU
1
;
Rui XU
;
Ruifeng LIU
;
Xin HUANG
;
Liping WU
Author Information
1. 100050,首都医科大学附属北京友谊医院护理部
- Keywords:
Nurses;
Inservice training;
Delicacy management
- From:
Chinese Journal of Modern Nursing
2017;23(36):4666-4669
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate and analyze the present situation of continuing nursing education in our hospital, so as to implement data based delicacy management. Methods A total of 119 nurses were recruited by stratified sampling method from June 2016 to August 2016, and were investigated using a self-designed questionnaire including the understanding of continuing education system, the demands for training, the training effect and the supervisors' situation in continuing education in each department in Beijing Friendship Hospital, Capital Medical University. Results The median score of 79 general nurses' knowledge about continuing education system was 7 (6, 7). The investigation of the needs for continuing education training showed that most of the respondents (82.35%) had the demands for classⅠand classⅡcredit training. There was no statistical difference in credit category demands among the respondents with different titles, education backgrounds and length of service (P> 0.05). The investigation of subject category showed that there was no statistical difference among the respondents with different titles, education backgrounds and length of service (P> 0.05). All the respondents expressed that continuing education contributed to the improvement of professional level and the expansion of knowledge, and there was no significant difference among the respondents with different titles, education backgrounds and length of service (P>0.05). In the investigation of supervision, the frequency of using the continuing education management software was generally at a low level, mainly concentrated at 3-4 times/year. However, most credit supervisors (77.50%) could regularly check the department members' credit completion situation. Conclusions Nurses do not know much about the continuing education system. The systematic training of continuing education should be strengthened in the whole hospital, and various kinds of courses should be provided. The directors in charge of each department were supposed to strengthen the supervision. It is of great significance to set up a hierarchical supervision for delicacy management.
