Preadmission period | Intraoperative period | Postoperative period |
---|---|---|
1. Preadmission information, education and counseling | 9. Prevention of nausea and vomiting | 17. Thromboprophylaxis |
2. Risk assessment, preoperative optimization, including lifestyle factor modification | 10. Surgical site preparation and antimicrobial prophylaxis 10.1 Surgical site preparation 10.2 Antimicrobial prophylaxis | 18. Urinary drainage |
2.1 Pre-operative risk stratification | 11. Local anaesthetic infiltration | 19. Postoperative nutrition and fluid management |
2.2 Preoperative assessment and optimization | 12. Standard anaesthetic protocol | 20. Postoperative glycemic control |
2.3 Alcohol use | 13.Surgical access (open and minimally invasive spinal surgery, including robotic surgery) | 21. Early mobilization |
2.4 Tobacco use | 14. Maintenance of normothermia | Quality of care measures |
3. Prehabilitation | 15. Intraoperative fluid and electrolyte therapy | 22. Audit |
4. Preoperative nutritional care | 16. Perioperative analgesia | Â |
4.1 Nutritional assessment and screening | Â | Â |
4.2 Perioperative immuno-nutrition | Â | Â |
5. Management of anaemia | Â | Â |
6. Perioperative blood conservation strategies | Â | Â |
Preoperative period | Â | Â |
7.Preoperative fasting and carbohydrate loading | Â | Â |
8.Preemptive analgesia | Â | Â |