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23 results on '"Harbour, Patrick"'

6. Primary Targeted Muscle Reinnervation in Above-Knee Amputations in Patients with Unsalvageable Limbs from Limb-Threatening Ischemia or Infection.

Author

Chang, Brian L., Hill, Alison L., Mondshine, Joshua, Harbour, Patrick W., Episalla, Nicole C., Attinger, Christopher E., and Kleiber, Grant M.

Subjects
LEG amputation, RESIDUAL limbs, PHANTOM limbs, BICEPS femoris, PERONEAL nerve, ISCHEMIA
Abstract

Background Amputees frequently suffer from chronic pain in both their residual limbs (RLP) and phantom limbs (PLP) following their amputation. Targeted muscle reinnervation (TMR) is a nerve transfer technique that has been demonstrated to improve pain secondarily and at time of amputation. The goal of this study is to report on the efficacy of primary TMR at time of above-knee level amputations in the setting of limb-threatening ischemia or infection. Methods This is a retrospective review of a single-surgeon experience with TMR in patients undergoing through- or above-knee level amputations from January 2018 to June 2021. Patient charts were reviewed for the comorbidities in the Charlson Comorbidity Index. Postoperative notes were assayed for presence and absence of RLP and PLP, overall pain severity, chronic narcotic use, ambulatory status, and complications. A control group of patients undergoing lower limb amputation who did not receive TMR from January 2014 to December 2017 was used for comparison. Results Forty-one patients with through- or above-knee level amputations and primary TMR were included in this study. The tibial and common peroneal nerves were transferred in all cases to motor branches to the gastrocnemius, semimembranosus, semitendinosus, and biceps femoris. Fifty-eight patients with through- or above-knee level amputations without TMR were included for comparison. The TMR group had significantly less overall pain (41.5 vs. 67.2%, p = 0.01), RLP (26.8 vs. 44.8%, p = 0.04), and PLP (19.5 vs. 43.1%, p = 0.02). There were no significant differences in complication rates. Conclusion TMR can safely and effectively be performed at time of a through- and above-knee level amputation and improves pain outcomes. [ABSTRACT FROM AUTHOR]

Published
2024
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14. 6: Nerve Blocks With Targeted Muscle Reinnervation Reduce Acute Postoperative Opioid Use in Major Lower Extremity Amputation

Author

Nigam, Manas, primary, Kim, Kevin G., additional, Harbour, Patrick, additional, Dekker, Paige K., additional, Zolper, Elizabeth G., additional, Abu El Hawa, Areeg A., additional, CO, Ivy, additional, Patel, Jay, additional, Attinger, Christopher E., additional, Razmjou, Kasra A., additional, and Kleiber, Grant M., additional

Published
2021
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21. An Honest answer.

Author

Harbour, Patrick

Subjects
CUSTOMER feedback, HOSPITALITY industry, EMPLOYEE training, QUALITY of service, CUSTOMER services, CUSTOMER satisfaction
Abstract

The author comments on the subject of customer feedback in the hospitality industry. According to the author, several establishments does not provide sufficient training to their staff on what to do with customer feedback. He compares the quality of service experienced from a high street restaurant and the Hotel Caruso in Italy. He emphasizes a need for establishments to train their staff on detecting customer dissatisfaction and on proactively addressing it.

Published
2012

22. LEADER.

Author

Harbour, Patrick

Subjects
HOSPITALITY industry, CLIMATE change, ENERGY consumption, WATER consumption, CONSUMPTION (Economics)
Abstract

The article discusses how the hospitality industry must address the issues arising from climate change. These include implementing measures to reduce the industry's impact on the planet, such as efficient use of energy and water, and limiting food miles by encouraging consumption of locally-grown seasonal produce.

Published
2007

23. Q&A.

Author

Harbour, Patrick

Subjects
HOSPITALITY industry, CATERING services, STUDY & teaching of interpersonal communication, SUSTAINABLE agriculture
Abstract

The presents an interview with caterer Patrick Harbour. When asked what the hottest issue is in the hospitality industry, he responded matters surrounding the quality and sustainability of food. He believes the industry needs to develop young people's interpersonal skills. Harbour enjoys developing relationships with clients.

Published
2007

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