Overview
This manual provides the necessary information to build and sustain an effective total quality management program for nutrition services in hospitals, skilled nursing facilities, and nursing homes. Forms, charts, and guidelines are included in reproducible format. This manual provides numerous real-life examples.
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Contents:
BASICS OF QUALITY MANAGEMENT
Overview of Quality Management Quality Management in Health Care
Patient Satisfaction: A Mark of Quality
Continuous Quality Improvement
DEPARTMENTAL SYSTEMS AND TOOLS FOR QUALITY MANAGEMENT
Preparing to Initiate a Quality Program
The Nutrition Services Environment Improving Quality through Group Processes
Quantitative Quality Management Tools
MONITORING AND EVALUATION
Departmental Planning for Continuous Quality Improvement
Quality Indicators, Criteria, and Monitors
Collecting and Organizing Data
Data
Data Analysis and Evaluation
Taking Action to Improve Care
Communication: The Vital Link in Continuous Quality Improvement
MANAGING A NUTRITION SERVICES QUALITY PROGRAM
Involving Clinical Staff in the Quest for Excellence
Managing Change to Achieve Quality Improvement
Patient-Focused and Cross-Functional Teams
Evaluating Quality Management Programs
Quality Management in Hospital-Affiliated Services
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ShowAbout the Author(s)
Mary Miller-Kovach, LD
M. Schiller, RSM, PhD, RD
Karen Miller-Kovach, MBA, MS, RD
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