1. Kupu Taurangi Hauora o Aotearoa

2. What is quality?

3. Quality is…
the degree to which the services for individuals or populations increase the likelihood of desired health outcomes and/or increase the participation and independence of people with a disability, and are consistent with current professional knowledge
Allow time for each participant to introduce themselves, what their expectations are of the day and what they hope to get out of the training.
It is helpful if you start by introducing yourself and give some background to your involvement in health and disability services.
Explain the housekeeping points such as where the fire exit/s are, the location of toilets, when morning and afternoon tea and lunch will be.
Establish ground rules – ask participants to give you any they have but include, confidentiality and respecting each others views.

4. Key dimensions of quality
People-centred
Access and equity
Safety
Effectiveness
Efficiency
Allow time for each participant to introduce themselves, what their expectations are of the day and what they hope to get out of the training.
It is helpful if you start by introducing yourself and give some background to your involvement in health and disability services.
Explain the housekeeping points such as where the fire exit/s are, the location of toilets, when morning and afternoon tea and lunch will be.
Establish ground rules – ask participants to give you any they have but include, confidentiality and respecting each others views.

5. for the New Zealand health and disability system
Quality dimensions
for the New Zealand health and disability system
People Whänau
overall system
organisation
team
individual
access and equity
efficiency
effectiveness
safety
partnership
protection
participation
Treaty of Waitangi

6. Swiss cheese model Change methods & strategies
Consumer
focus
Information & measurement
Leadership & management
Teamwork
Clinical
competence
Evidence
Explain that today’s module is about the health and disability context that includes:
The NZ Health Environment including agencies, providers and consumer groups.
The NZ policy setting and who the main groups involved are and consumer engagement.
Quality improvement and systems approach to improving health and patient safety.
Hand out copies of Acronyms and References and explain how they will be useful for future reference and as you go through the training programme.
Swiss cheese model

7. Consumers adding value
is currently only the tip of the iceberg
Value adding by consumers is the hidden opportunity for improvement

8. Successful change strategies
are centred on the people receiving services (both individuals and populations)
focus on the system and how it works
use data and evidence to inform decision making in the system as well as decision making about the design of the system
build momentum rather than speed