Background: In the rapidly growing home health and hospice industry, little is known about workplace violence prevention (WVP) training and violent events.
Methods: We examined the characteristics of WVP training and estimated violent event rates among 191 home health and hospice care providers from six agencies in California. Training characteristics were identified from the Occupational Safety and Health Administration guidelines. Rates were estimated as the number of violent events divided by the total number of home visit hours.
Results: Between 2008 and 2009, 66.5% (n = 127) of providers reported receiving WVP training when newly hired or as recurrent training. On average, providers rated the quality of their training as 5.7 (1 = poor to 10 = excellent). Among all providers, there was an overall rate of 17.1 violent events per 1,000 visit-hours.
Conclusion: Efforts to increase the number of home health care workers who receive WVP training and to improve training quality are needed.
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http://dx.doi.org/10.1002/ajim.22543 | DOI Listing |
Molecules
December 2024
Department of Inorganic Chemistry, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie-Sklodowska University in Lublin, Maria Curie-Sklodowska Sq. 3, 20-031 Lublin, Poland.
Hydrophobization could improve the moisture resistance of biopolymer-based materials, depending on the methods and materials used, providing benefits for packaging applications. The aim of this study was to compare the effect of increasing concentrations (0-2.0%) of candelilla wax (CW) and oleic acid (OA) on the structural and physicochemical properties, including water affinity, of glycerol-plasticized pea protein isolate (PPI) films.
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Health Effects Laboratory Division, National Institute for Occupational Safety and Health, Morgantown, West Virginia, USA.
Violence against nurses and other healthcare workers is a significant and escalating concern, impeding the provision of safe and effective healthcare services. A majority of nurses experience some kind of violence, including physical and nonphysical assaults during their careers. The consequences of workplace violence extend beyond individual trauma, leading to increased burnout, turnover, and significant financial costs for healthcare systems.
View Article and Find Full Text PDFFood Chem
February 2025
College of Biomass Science and Engineering, Sichuan University, Chengdu, China; Key Laboratory of Leather Chemistry and Engineering, Sichuan University, Ministry of Education, Chengdu, China. Electronic address:
The existing films used for fruit preservation suffer from insufficient preservation abilities. This study introduces Cu-tannic acid (Cu-TA) nanoparticles, synthesized from tannic acid (TA) and Cu, to enhance food packaging properties. Integrated into a chitosan-gelatin (CG) matrix, the resultant Cu-TA nanocomposite films exhibit superior antibacterial efficacy and killing rates of Escherichia coli and Staphylococcus aureus more than 99 %, and double the shelf life of strawberries, underscoring the exceptional freshness preservation capabilities of film.
View Article and Find Full Text PDFInt J Biol Macromol
November 2024
Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin 150080, China. Electronic address:
The interest in nanocomposite films incorporating edible ingredients and active nanoparticles has surged due to their potential to enhance food quality and prolong shelf-life. This research focused on developing innovative exopolysaccharides (EPS)/potato starch (PS) nanocomposite films integrated with g-CN and AgNO. Extensive analysis was conducted to assess the microstructure, physical attributes and antimicrobial properties of these films.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address:
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