Quality Control & Assurance Flashcards

A dietitian is part of a hospital quality committee reviewing a new pressure injury prevention protocol. The committee wants to measure both intended improvements AND any unintended consequences of the change. Which type of measure addresses unintended consequences?

Answer: Balancing measure

Balancing measures monitor whether a change in one part of a system causes unintended problems elsewhere, ensuring the improvement is truly beneficial overall.

A foodservice manager wants to reduce waste in a hospital kitchen using Lean methodology. Which Lean concept specifically targets non-value-added steps in the meal production process?

Answer: Elimination of waste (muda)

Lean methodology centers on identifying and eliminating 'muda' (waste), which includes any step that consumes resources without adding value for the patient or customer.

A registered dietitian is reviewing the hospital's nutrition support team policies and finds that the parenteral nutrition compounding procedure has not been reviewed in five years. According to quality management principles, what should occur?

Answer: The procedure should be reviewed and updated to reflect current evidence and standards

Quality management requires that policies and procedures be reviewed at regular intervals (typically every 1-3 years) to ensure they reflect current evidence and practice standards.

A hospital nutrition department wants to improve the accuracy of calorie counts on patient meal trays. They decide to conduct a small-scale test on one unit before full implementation. This approach is consistent with which quality improvement model?

Answer: PDSA (Plan-Do-Study-Act) small tests of change

PDSA encourages small-scale, rapid tests of change on a limited scale before broader implementation to minimize risk and refine the intervention.

During a HACCP audit of a hospital kitchen, the auditor finds that monitoring records for the cold holding CCP have gaps on multiple dates. This finding MOST directly indicates a failure of which HACCP principle?

Answer: Monitoring procedures (Principle 4)

Gaps in monitoring records indicate that the established monitoring procedures (Principle 4) are not being consistently followed at the CCP.

A nutrition quality improvement team identifies that patients transferred from the ICU often do not have their nutrition orders updated within 24 hours. A failure mode and effects analysis (FMEA) is conducted. What is the PRIMARY goal of FMEA in this scenario?

Answer: To prospectively identify and prioritize potential failure points before they cause harm

FMEA is a prospective risk assessment tool used to identify potential failure modes and their effects before they result in harm, enabling preventive action.

A registered dietitian is asked to present quality outcome data to hospital administration. The data shows that the percentage of malnourished patients who received MNT within 48 hours improved from 62% to 88% after a new workflow was implemented. Which statistical concept should the dietitian use to determine if this improvement is meaningful and not due to random variation?

Answer: Statistical significance testing (e.g., chi-square or t-test)

Statistical significance testing determines whether an observed change is likely due to the intervention rather than chance, providing evidence that the improvement is real.