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MSH > Mount Hope > November 26

MOUNT HOPE:
LIFE AND DEATH AT THE HOSPITAL

Side Bar Articles - November 26, 2005


How Hospitals make people sick

The Body's Cutlery

The Revolving Door

Hospital Grub

How hospitals make people sick


“Latrogenic” illnesses are those inadvertently caused by medical care, such as an allergy to a medicine. The word is first found in 1920s psychiatric writings.

In a six-nation survey released this month, Canadians reported the second-highest level of medical mistakes, just behind the U.S. The Commonwealth Fund study found 30 per cent of Canadians surveyed had, for example, received incorrect medications or doses, or were given test results that were in error or significantly late. In the U.S., hospital infections are the fourth-leading cause of death, killing as many people as AIDS, breast cancer and auto accidents combined.

As many as half of hospital patients around the world become undernourished due to poor-quality food, lack of appetite and difficulty feeding themselves. Malnutrition lengthens hospital stays by 50 per cent and worsens patients’ outcomes and death rates. One solution: Across the U.S., 240 hospitals offer the At Your Request program, hotel-style room service, served all day, that lets patients eat whenever they’re hungry. A computer monitors the individual’s daily nutritional intake.


Photo: Tumor from arm The stubborn tumor after the operation, a half-fist of filet mignon
with a texture like concrete upholstered in skin.

The body’s cutlery

Struggling with the names and functions of surgical instruments is one of the frustrations of medical training. “You can’t say to the nurse, I need a thingamajiggy for the doohickey,” an instructor tells surgical residents, “because then you just blew half an hour of your OR time getting the right instruments.” A small sample of common operating tools:

Scalpel: Knives in various sizes and blade styles, with longer handles for deeper work.


Miller-Senn retractor: For drawing back small incisions in arms and other places where skin is thin. Dull rake retractor: For pulling soft tissue.

Self-retaining retractor: For hands-free pulling back of superficial tissue.

Ribbon retractor: For abdominal work.

Double-armed Jackson retractor: For deep abdominal work.

Harrington retractor (or Sweetheart retractor): For very deep work in the abdominal region.

Double-armed Jackson retractor: For deep abdominal work.

Harrington retractor (or Sweetheart retractor): For very deep work in the abdominal region.

Balfour retractor with blade: A self-retaining device for abdominal work.

Homann retractor: Used near a bone to retract muscle.

Rib stripper: For scraping tissue off the ribs.

Cobb elevator: Strips the “periosteum,” the membrane that envelops the bones.

Forceps (various): Surgical pincers that grasp and hold.

Mosquito forceps: Used on blood vessels to control bleeding or hemorrhage.

Satinsky clamp: Forceps that clamps off a vessel.

Rongeur: Takes small nibbles of bone, for access to deeper structures or to move bone chips.

Kerrison rongeur: For deeper bone-nibbling during spinal operations.

Tracheal spreader: Retracts neck tissue so a tracheostomy tube can be inserted.


The Revolving Door


The average length of hospital stays in Canada has decreased over the decades, whether because of improved medical techniques or economic pressure on the hospital system.

Average number of days per hospital stay in various years (statistics from 1980 to present are measured by fiscal year):
2002-03: 7.4
1990-91: 10.2
1980-81: 10.0
1970: 11.5
1960: 11.1
1950: 10.6
1940: 13.4

The average length of stay at Mount Sinai Hospital is shorter than the national average, but it also has been dropping in recent years. In days:
2004-05: 5.1
2001-02: 5.4
1998-99: 6.3

Mount Sinai currently admits an average of 71 patients a day (or 499 a week, or 2,164 a month). Wednesday is the busiest day, and June the busiest month. Admissions by clinical specialty in 2004-05:
Inflammatory bowel disease: 1,308
Musculoskeletal: 1,110
Urinary, vascular, minor procedures: 170
Ears, eyes, head, neck and dental: 914
Breast oncology: 180
Gastrointestinal oncology: 478
Sarcoma: 765
General medicine: 2,674
Cardiology: 1,004
Psychology: 206
Inpatient obstetrics, normal
newborns:
14,707
Neonatal: 1,061
Gynecology: 1,185

Sources: Statistics Canada,
Canadian Institute for Health
Information, Mount Sinai Hospital.

Hospital Grub


Mount Sinai Hospital cooks none of the 700 patient meals it serves every day: Instead, they’re outsourced to an independent supplier. “It’s very similar to airline food service,” says Joy Langlois, director of nutrition and food services.

Daily orders are gathered from patients the night before, entered in a computer, and sent to suppliers. Meals are delivered to the hospital each day; plated cold in the hospital; and transferred to floor-specific moveable hot/cold carts, which are plugged in half-an-hour before mealtime to heat the food. The carts then deliver hot meals to each patient.

The only food prepared in the hospital’s regular or kosher kitchens are the high-margin meals the hospital sells to the public, either in its staff cafeteria, or in the cafe in the lobby; and food specially catered to meetings of the board of directors or to fund-raising events — all profitable businesses. The hospital also owns the Second Cup outlet in its lobby — which happens to be the third-busiest one in the country. As a result, the food services division of Mount Sinai is a profit centre, and contributes $3-million annually in revenues to the institution.
Patient meals: 750 a day
Kosher meals: 75 a day
Juice boxes: 2,880 a week
Chicken breasts: 80 kg a week
Apples: 700 a week
Kitchen staff: 30 (full-time and part-time)
Wages: $21 an hour, (including benefits)
Total patient food costs: $800,000 a year

Source: Mount Sinai Hospital

 
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