| Evaluating Critical Care: Using Health Services Research to Improve Quality 2002 Edition Contributor(s): Sibbald, William J. (Editor), Bion, Julian F. (Editor) |
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ISBN: 354042606X ISBN-13: 9783540426066 Publisher: Springer OUR PRICE: $52.24 Product Type: Paperback - Other Formats Published: January 2002 Annotation: This book describes how the integrated approach offered by health services research can improve the quality of care provided to critically ill patients. By focusing on the needs of the patient, health services research links conventional scientific disciplines, systems research, education, and management, with the aim of translating developments in knowledge into sustained change in culture and practice. Intensive care has much to offer in this respect, as it can both benefit from and contribute to the collaborative methodology of health services research. Although the contributions are directed at critical care, the content is relevant to all health care disciplines, including health services administration. |
| Additional Information |
| BISAC Categories: - Medical | Critical Care - Medical | Research |
| Dewey: 616.028 |
| Series: Update in Intensive Care & Emergency Medicine |
| Physical Information: 0.61" H x 6.44" W x 9.38" (1.27 lbs) 379 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Measuring the quality of a complex service like critical care that combines the highest technology with the most intimate caring is a challenge. Recently, con- sumers, clinicians, and payers have requested more formal assessments and comparisons of the quality and costs of medical care 2). Donabedian 1) pro- posed a framework for thinking about the quality of medical care that separates quality into three components: structure, process, and outcome. An instructive analogy for understanding this framework is to imagine a food critic evaluating the quality of a restaurant. The critic might comment on the decoration and lighting ofthe restaurant, how close the tables are to each other, the extent ofthe wine list and where the chef trained. These are all evaluations of the restaurant structure. In addition, the critic might comment on whether the service was courteous and timely - measures of process. Finally, the critic might comment on outcomes like customer satisfaction or food poisoning. Similarly, to a health care critic, structure is the physical and human resources used to deliver medi- cal care. Processes are the actual treatments offered to patients. Finally, outcomes are what happens to patients, for example, mortality, quality of life, and satisfac- tion with care (Table 1). There is a debate about which of these measurements is the most important measure of quality. |