The COEfficient The COEfficient - Capital Health
The COEfficient The COEfficient - Capital Health
The COEfficient The COEfficient - Capital Health
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
BEST PRACTICES<br />
From healthier vending machine products to Supported<br />
Patient Employment in the community, Rosie Thornton<br />
has seen her share of quality initiatives during her time<br />
as Quality Improvement Coordinator at Alberta Hospital<br />
Edmonton (AHE). That’s what makes AHE’s annual Quality<br />
Improvement Week so special to her.<br />
Left to right:<br />
Christine North, Quality Improvement<br />
Coordinator – Geriatric Psychiatry<br />
Janice Godbout, Quality Improvement<br />
Coordinator – Adult Psychiatry<br />
Rosie Thornton, Quality Improvement<br />
Coordinator, AHE Site<br />
Susan Hample, Quality Improvement<br />
Administrative Assistant<br />
Alberta Hospital Edmonton<br />
Celebrates its Fifth Annual<br />
Quality Improvement Week<br />
“This is a positive way to reinforce the<br />
principles of quality improvement in<br />
a positive and collaborative fashion,”<br />
says Rosie, who has worked at the<br />
hospital since 2001. “We wanted to<br />
heighten staff’s awareness of quality<br />
improvement initiatives in all areas of<br />
the hospital and to show that everyone<br />
from management to front line staff<br />
are involved.”<br />
2006 also marked the launch of<br />
the Steps to a <strong>Health</strong>ier You site-wide<br />
initiative, which looks at increasing a<br />
patient’s physical activity and teaching<br />
patients to make healthier nutritional<br />
choices. Building on this initiative, a<br />
committee looked at healthier vending<br />
options at this site for both patients and<br />
staff. Working with a clinical dietician,<br />
the new project labels vending items<br />
as green (healthy choice), yellow<br />
(use in moderation) and red (choose<br />
infrequently), with the intention of<br />
increasing the number of green items<br />
individuals choose. Accompanying<br />
the changes will be in-services and<br />
other nutritional teaching to ensure<br />
ROBERT STRAND/CAPITAL HEALTH<br />
18 CHQ ~ SUMMER 2006 www.capitalhealth.ca