Table 1 Pooled survey results for dietitians from Austria (n = 18), Germany (n = 14) and Switzerland (n = 2).
From: Feasibility trial to assess the patient safety culture in the professional group of dietitians
| Â | Mean | SD | Median | Min | Max |
|---|---|---|---|---|---|
9 dimensions concerning a unit or department | |||||
Manager expectations and actions promoting safety | 4.18 | 0.67 | 4.00 | 2.67 | 5.00 |
Organizational learning | 4.25 | 0.55 | 4.33 | 3.33 | 5.00 |
Teamwork within hospital units | 3.92 | 0.65 | 4.00 | 2.50 | 5.00 |
Communication openness | 3.96 | 0.58 | 4.00 | 2.67 | 5.00 |
Feedback and error communication | 4.21 | 0.60 | 4.17 | 2.67 | 5.00 |
Non-punitive response to error | 4.15 | 0.65 | 4.00 | 2.50 | 5.00 |
Staffing | 2.84 | 0.94 | 2.50 | 1.00 | 5.00 |
Management support with respect to patient safety | 4.11 | 0.69 | 4.25 | 1.75 | 5.00 |
Handoffs and transition within the unit | 3.65 | 0.73 | 3.71 | 1.75 | 5.00 |
3 Outcome measures | |||||
Frequency of event reporting | 3.56 | 0.78 | 4.00 | 1.33 | 4.67 |
Overall perceptions of safety | 4.11 | 0.52 | 4.13 | 3.25 | 5.00 |
Patient safety in general | 2.17 | 0.45 | 2.00 | 1.00 | 3.00 |
3 dimensions concerning the hospital | |||||
Teamwork across hospital units | 3.78 | 0.57 | 3.75 | 2.50 | 5.00 |
Handoffs and transition across units | 3.62 | 0.63 | 3.67 | 2.50 | 5.00 |
Supervisor expectations and actions promoting safety | 4.15 | 0.55 | 4.33 | 2.67 | 5.00 |