biggest thing is mak-
ing sure your surgeons
are on board, and usu-
ally that's not that dif-
ficult because they
don't really have to do
anything. They might
say, 'Does it add more
time to my job? No?
Okay.'"
Oaklawn Hospital is
in the process of get-
ting its enhanced
recovery program off
the ground. Mr.
Gauthier says the
process began about 3 years ago, and his team, which includes a
nurse navigator and a dietitian, has just brought the pre-op nutrition
aspect online. "It's still in progress," says Mr. Gauthier. "We're still try-
ing to fight those battles and get everyone on board."
Getting pre-op drinks into patients' hands is not a straightforward
endeavor. First, you need to determine which drinks you'll use. There
are several options to choose from that come in a variety of flavors,
sizes and formulas (osmag.net/HQ6Gcd).
Then it becomes about figuring out the logistics. Should patients pay
for the drinks? Should your facility or the surgeon's office pick up the
tab? Does the patient's insurance plan cover the cost? When it comes
to selecting a specific drink, will some patients complain or not com-
ply because of its flavor or consistency? And how do patients access
the drinks?
2 8 • O U T PA T I E N T S U R G E R Y M A G A Z I N E • J U L Y 2 0 1 9
There's
a
growing
movement
to
do
away
with
traditional
pre-op
fasting
requirements.
