Evaluation of Consultations Requested from Patients Admitted to the Emergency Department

Aim: This study was aimed to conduct an investigation towards evaluation of the efficiency of the consultation system that is in place in the emergency service of our hospital and identification and correction of deficiencies in this system. Materials and Methods: Patients who were admitted to the emergency department and for whom requesting a consultation were required for any reason were included in the study. Forms were filled out by the emergency research assistants. Patients whose data was incomplete and consents could not be obtained were excluded from the study.Results: A total of 213 patients were included in the study, and a total of 315 consultations were requested. The total number of consultations requested by the internal medicine departments was 126, and the total number of consultations requested by the trauma (surgery) departments was 189. Of the 213 patients, 104 (48.8%) were hospitalized and 109 (51.2%) were discharged. The average number of consultations of 213 patients was 1.5±0.7, the average length of stay of the patients in the emergency service was 366.7±312.9 min. and the mean age of the patients was 41±24 years. The average seniority of the consultant physicians in a total of 315 consultations performed was 26.8±10.6 months, and the average consultation response time of the consultant physicians was 62.2±67.8 min. Conclusion: Because of the changing healthcare system in our country, the consultation services, particularly in university hospitals, should be re-structuredAim: This study was aimed to conduct an investigation towards evaluation of the efficiency of the consultation system that is in place in the emergency service of our hospital and identification and correction of deficiencies in this system. Materials and Methods: Patients who were admitted to the emergency department and for whom requesting a consultation were required for any reason were included in the study. Forms were filled out by the emergency research assistants. Patients whose data was incomplete and consents could not be obtained were excluded from the study.Results: A total of 213 patients were included in the study, and a total of 315 consultations were requested. The total number of consultations requested by the internal medicine departments was 126, and the total number of consultations requested by the trauma (surgery) departments was 189. Of the 213 patients, 104 (48.8%) were hospitalized and 109 (51.2%) were discharged. The average number of consultations of 213 patients was 1.5±0.7, the average length of stay of the patients in the emergency service was 366.7±312.9 min. and the mean age of the patients was 41±24 years. The average seniority of the consultant physicians in a total of 315 consultations performed was 26.8±10.6 months, and the average consultation response time of the consultant physicians was 62.2±67.8 min. Conclusion: Because of the changing healthcare system in our country, the consultation services, particularly in university hospitals, should be re-structure

Determination of nurses' knowledge levels on skin tears: A cross-sectional study

OBJECTIVE: To determine nurses' knowledge level about skin tears (STs). METHODS: This cross-sectional study included 346 nurses working in acute care hospitals in Turkey who completed web- or paper-based surveys in September and October 2021. Researchers used the Skin Tear Knowledge Assessment Instrument, which consists of 20 questions across six domains, to assess nurses' level of ST knowledge. RESULTS: The mean age of the nurses was 33.67 (SD, 8.88) years, 80.6% were women, and 73.7% had an undergraduate degree. Nurses' mean number of correct answers on the Skin Tear Knowledge Assessment Instrument was 9.33 (SD, 2.83) of 20 (46.66% [SD, 14.14%]). The mean numbers of correct answers by domain were as follows: etiology, 1.34 (SD, 0.84) of 3; classification and observation, 2.21 (SD, 1.00) of 4; risk assessment, 1.01 (SD, 0.68) of 2; prevention, 2.68 (SD, 1.23) of 6; treatment, 1.66 (SD, 1.05) of 4; and specific patient groups, 0.74 (SD, 0.44) of 1. Significant associations were found among the nurses' ST knowledge scores and whether they had graduated from a nursing program (P = .005), their working years (P = .002), their working unit (P < .001), and whether they provided care to patients with STs (P = .027). CONCLUSIONS: Nurses' level of knowledge of the etiology, classification, risk assessment, prevention, and treatment of STs was low. The authors recommend including more information about STs in basic nursing education, in-service training, and certificate programs to increase nurses' ST knowledge

Individual Differences in Plate Wasting Behavior: The Roles of Dispositional Greed, Impulsivity, Food Satisfaction, and Ecolabeling

This study examines the effects of dispositional greed, impulsivity, food satisfaction, and ecolabeling on consumers’ plate waste in all-inclusive hotels. Using a moderated mediation research model, a cross-sectional survey was conducted among 1253 tourists of different nationalities, all staying in five-star hotels in Alanya, Türkiye. The results show that both dispositional greed and impulsivity positively predict and significantly contribute to plate waste. Conversely, food satisfaction was found to be an influential variable that moderates the effects of greed and impulsivity on plate waste, highlighting its critical role in waste reduction strategies. Ecolabels, despite their intended purpose, were not found to have a significant impact on consumer attitudes toward plate waste. Future research is encouraged to explore strategies to counteract dispositional greed and impulsivity, given their significant impact on plate waste behavior. At the same time, refining methods to promote food satisfaction and the effective use of ecolabels may contribute significantly to reducing plate waste in all-inclusive resorts. This research contributes to our understanding of the psychological factors that influence consumer behavior in buffet settings and provides guidance to hospitality industry practitioners seeking to reduce waste