Korean J Gastrointest Endosc.  2009 Jul;39(1):8-13.

Satisfaction Survey of Care Providers for Enteral Feeding by the Use of Percutaneous Endoscopic Gastrostomy

Affiliations
  • 1Department of Internal Medicine, Dongguk University Ilsan Hospital, Dongguk University College of Medicine, Goyang, Korea. limyj@duih.org

Abstract

BACKGROUND/AIMS: Percutaneous endoscopic gastrostomy (PEG) is a widely used procedure for enteral feeding that is convenient and safe. We investigated the satisfaction of enteral feeding by the use of a nasogastric tube and PEG as well as PEG-related complications.
METHODS
A total of 57 patients (121 cases) who underwent PEG in a teaching hospital were investigated about complications based on the use of electronic medical records. Questionnaires comprised of 11 questions were administered by telephone or by direct contact with care providers.
RESULTS
The median interval period of exchange for PEG was 184.94 days. The causes for exchange included regular exchange (36, 41.86%), accidental or self- removal of the PEG tube (26, 30.23%), profuse discharge, rash or infection around the PEG insertion site (13, 15.12%) and PEG tube malfunction (11, 12.79%). The satisfaction index (VAS scale) for the use of the nasogastric tube was 4.32, while the satisfaction index for the use of PEG was 7.72, which indicates that the care providers were more satisfied with nutrition provided by the use of PEG (p <0.0001). The 28 care providers (80.00%) replied that PEG was a good method to maintain a high quality of life.
CONCLUSIONS
Care providers had a high degree of satisfaction for the use of PEG. PEG is safe and effective method for enteral nutrition. If continuous education or management to reduce accidental removal and to lessen complications is enforced, higher satisfaction can be expected.

Keyword

Satisfaction; Enteral feeding; Percutaneous endoscopic gastrostomy

MeSH Terms

Electronic Health Records
Enteral Nutrition
Exanthema
Gastrostomy
Hospitals, Teaching
Humans
Telephone
Surveys and Questionnaires
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