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