Patient Satisfaction with Spanish Pain Centers: Observational Study with More than 3,000 Patients.

Chronic pain is a serious problem in Spain. This multicenter, epidemiological 3-month follow-up study investigates pain management efficacy in Spanish centers using patient satisfaction criteria. 3,414 eligible adult patients (65,6% female) with moderate to severe chronic pain from 146 pain centers were included. Patient satisfaction was assessed based onto question 18 of Spanish healthcare barometer-CSI. Pain evolution (Brief Pain Inventory-Short Form (BPI-SF) and visual analog scale (VAS)), quality of life/EuroQol-5, and pain control expectations fulfillment were also assessed. Mean age was 61.3 years. 64.4% of participating centers employed multidisciplinary pain management approach. After 3 months, mean patient satisfaction was 7.8 (1-10) on the CIS barometer. Medical staff received the highest scores, whereas waiting for tests, appointment request to appointment date time, and waiting times at the center the lowest. Mean pain decreased from 7.4 to 4.0; BPI-SF intensity decreased from 6.5 to 3.8; pain control expectations were met in 78.7% of patients; EuroQoL-5D utility index increased from 0.37 to 0.62, p < 0.001, and health status (VAS) from 40.6 to 61.9, p < 0.001. Chronic pain patients (90%) are satisfied with Spanish centers care; 80% had their pain control expectations met. Quality of life improved remarkably: 71% felt moderately to significantly better. However, waiting times need improvement.

Valoración del estado nutricional / Assessment of the nutritional status

Exponemos la utilidad del conocimiento del estadonutricional y sus técnicas de valoración a través del tiempo (AU)

We discuss the usefulness of knowing the nutritional status and the techniques for assessment of that status over time (AU)

Equilibrio alimentario del adulto en edad laboral / No disponible

La dieta es uno de los factores que influyen significativamente en el rendimiento laboral de las personas trabajadoras. En este trabajo llevamos a cabo una revisión de los métodos cuantitativos y cualitativos, que deben servir de pauta a la hora de determinar si la alimentación es adecuada, equilibrada, suficientemente y atractiva. Indicamos también una serie de consejos prácticos en orden a que dicha alimentación cumpla, además de las funciones orgánicas propias, otra serie de necesidades psicológicas y sociales. Con este fin describimos la metodología más actual para determinar: la energía precisada por cada individuo, el aporte cuantitativo de cada uno de los nutrientes, así como la composición de los mismos, las recomendaciones de las sustancias reguladoras y los alimentos donde se encuentran. La relación "suma de ácidos grasos no saturados" entre "ácidos grasos saturados", el índice colesterol-ácidos grasos saturados o la biodisponibilidad del hierro, entre otros, deben ser tenidos en cuenta para asegurar la inocuidad de la ingesta

Diet is known to be one of the factors significantly affecting the performance of a worker. In this report, we revise the quantitative and qualitative methods that could be useful for establishing whether a particular diet is appropriate, balanced, and sufficiently satisfying and attractive. We also describe a series of practical recommendations aimed at making sure that besides fulfilling the normal organic functional requirements, the food intake of a person also complies with a set of psychological and social needs. To this end, we propose the use of up-to-date methods to determine: the energy requirements of each individual, the energy contribution and composition of each food item, and recommendations for regulating substances and the foods in which they are found. Among other factors, the ratio of "total non-saturated fatty acids" to "saturated fatty acids", the cholesterol-saturated fatty acids index or the bioavailability of iron, should be taken into account to ensure the harmless nature of the food ingested