Objectives and competences
This module will introduce the student to the concepts of quality improvement and their application in the clinical area through engagement with staff and patients as co-designers of services and service improvements As such the student will develop an understanding of the principles of quality improvement initiatives and their critiques and be competent in the design and implementation of local small scale quality improvement strategies.
Content (Syllabus outline)
1. The development of clinical quality improvement in health and nursing care
2. The application of scientific methods for quality improvement in health and nursing care
3. The Background to Lean and Lean thinking
4. Lean Tools and Methods
5. Lean Health care
6. The Productive Ward approach and application
Intended learning outcomes - knowledge and understanding
On completion of this course the student will:
1. analyse the approaches and methods used in improvement science when applied to clinical environments.
2. appraise the applicability of methods and tools used when evaluating the success of quality improvement.
3. analyse approaches to staff and patient engagment as this relates to measuring the success of quality improvement.
4. analyse the concept and practice of the Productive Ward initiative.
Readings
Obvezna/Mandatory:
Kordowicz, M., & Siriwardena, A. N. (2023). Quality improvement in healthcare: a guide for students and practitioners (str. X, 158). SAGE.
Duffy, Joanne R., 2024. Quality caring in nursing and health systems : implications for clinicians, educators, and leaders. New York : Springer Publishing
Priporočena/Recommended
Domače in mednarodne strokovne in znanstvene publikacije s področja učne enote.
Williams, B., Hibberd, C., Baldie, D., Duncan, E. A. S., Elders, A., Maxwell, M., Rattray, J. E., Cowie, J., Strachan, H., & Jones, M. C. (2021). Evaluation of the impact of an augmented model of The Productive Ward: Releasing Time to Care on staff and patient outcomes: a naturalistic stepped-wedge trial. BMJ quality & safety, 30(1), 27–37. https://doi.org/10.1136/bmjqs-2019-009821
