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What is Patient Blood Managment/Utilization?
Patient Blood Management/Utilization (PBM) is the scientific use of safe and effective medical and surgical techniques designed to prevent anemia and decrease bleeding in an effort to improve patient outcomes. (Society for the Advancement of Blood Management, 2018) TriHealth's Good Samaritan and Bethesda North hospitals have received The Gold Seal of Approval® for patient blood management from The Joint Commission and AABB.
The Benefits of a Patient Blood Management Program
- It reduces the risk in complications and problems related to blood products.
- It Improves patient outcomes.
- It reduces hospital stays, readmissions, and lengths of stay.
- It ensures blood availability for those most in need.
- It optimizes care for those who may need transfusion of blood products.
- It fosters collaboration throughout our hospital system.
- It saves costs related to blood product usage.
Download a Transfusion Education Flyer
What does Patient Blood Management Certification Through The Joint Commission and AABB Mean?
Receiving The Gold Seal of Approval® from The Joint Commission means that TriHealth met or exceeded the most comprehensive evaluation process in the health care industry. Widely recognized as a symbol of quality, The Joint Commission partners with the AABB, the global leader in standards development, accreditation, and implementation of quality systems in transfusion medicine and cellular therapies. Reducing blood waste, improving patient outcomes and reducing transfusion-related risks and costs makes their collaboration with AABB vital. TriHealth values this quality relationship with The Joint Commission and AABB.
Download the Joint Commission's white paper on the TriHealth Patient Blood Management Program.
What is Anemia?
Anemia is a condition in which you don’t have enough health red blood cells to carry adequate oxygen to your body tissues. Your body uses iron to make hemoglobin which is a protein in your red blood cells. There are many reasons a person may be anemic, including iron deficiency, vitamin deficiency, bleeding, chronic inflammation, diseases of the bone marrow (which is the organ where blood is made), aging, and diseases that destroy blood cells.
Iron deficiency Anemia - Dietary Sources of Iron
Download Our Guide to Good Food Sources of Iron
| High | Medium | Low |
| Beans Beaf Cereals (whole grain and bran-based) Farina (enriched) Kidney beans Lentils Liver Oysters Soybeans |
Blackstrap molasses Dried apricots and peaches Lean meat and turkey Liverwurst Nuts (e.g. cashews, Brazil nuts, walnuts) Olives Prunes Raisins Sardines Spinach Tofu |
Blackberries Back-eyed peas Bread Chickpeas Eggs Green peas Halibut, haddock, perch Strawberries Tomatoes Tuna Veal Watermelon |
| Ford, P.A., Ford, M., & Grant, S. (2016). Patient blood management strategies to treat anemia and thrombocytopenia in the cancer patient. In J. H. Waters, & S.M. Frank, Patient Blood | ||
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