ABSTRACT
Covered in the paper are reform efforts made by the hospital on the HIS system amid the pilot programs total prepaid and mcdicine-drug separation trials in Beijing.Findings of the programs revealed defects of the HIS system,for example measures for refusal of payment of non-compliance items,and real-time reimbursement for patients.In view of these setbacks,the hospital made further attempts to the system in such aspects of the fundamental maintenance,rational drug usage and new problems,for the purpose of successful completion of the pilot programs at the hospital.Discussions were also made as to how to adapt the HIS system to total prepaid and the separation reforms,aiming at helping those not yet initiated with the reforms,and the information sharing of patient diagnosis/treatment records and social insurance payment at all hospitals in Beijing.
ABSTRACT
Introduction: Considering the high burden of disease associated with excessive salt intake of the population, Chile initiated a pilot program between the Ministry of Health (MINSAL), the Industrial Bakers Federation (FECHIPAN) and the Chilean Association of Supermarkets (ASACH) in order to achieve a gradual reduction of salt in bread. Objective: To analyze the amount of sodium in bread samples from bakeries belonging to the program and those not participating in Santiago. Materials and methods: Cross-sectional study with random sampling of two products in five pilot and five control bakeries. Sodium was analysed by atomic absorption spectrophotometry and the mean was used for analysis (mg/100 g of bread). For comparison the Student's t test was utilized and significance was established at p <0,05. Results: The average sodium concentration in the control group was 597,2 ± 106,4 mg/100 g bread while in the experimental group was 600,9 ± 106,2 mg/100 g bread showing no significant differences between them. There was considerable variability in the levels of sodium in both groups, with values ranging from 403 to 824 mg/100 g. Discussion: The concentration of sodium in the bread was similar in both groups, suggesting a reduction in salt content in the control bakeries. More studies are needed to better understand the national reality in this matter.
Antecedentes: Considerando la alta carga de enfermedades asociadas a un excesivo consumo de sal, Chile inició un programa piloto entre el Ministerio de Salud (MINSAL), la Federación de Industriales Panaderos (FECHIPAN) y la Asociación Chilena de Supermercados (ASACH) con el propósito de lograr una disminución paulatina de la sal con que se fabrica el pan. Objetivo: Analizar la concentración de sodio (mg/100 g) en muestras de pan de panaderías adheridas al programa y panaderías no participantes, del Gran Santiago. Materiales y métodos: Estudio transversal analítico; muestreo aleatorio de dos muestras de pan en cinco panaderías del programa piloto y cinco panaderías control. Análisis de sodio por espectrofoto-metría de absorción atómica y determinación del promedio de éste en las muestras (mg/100 g de pan). Para la comparación de promedios se utilizó t de Student, considerando significativo un p < 0,05. Resultados: La concentración promedio de sodio en el pan en el grupo control fue 597,2 ± 106,4 mg/100 g y en el grupo intervenido 600,9 ± 106,2 mg/100 g, sin diferencias significativas entre ellos. Existe bastante variabilidad en los niveles de sodio en ambos grupos, con valores extremos de 403 y 824 mg/100 g. Discusión: La concentración de sodio en el pan fue similar en ambos grupos. La reducción del sodio en panaderías no participantes en el programa, sugiere preocupación de la industria por fabricar un pan más saludable. Son necesarios estudios con mayor representatividad para conocer mejor la realidad nacional.