Certified Professional in Healthcare Quality Detailed Content Outline. Healthcare Quality Certification
Commission (January 2018). (Available in BlackBoard)
Key Workforce Competencies for Quality-Driven Healthcare: Where We Are and Imperatives for Improvement.
National Association for Healthcare Quality (April 2019).
What were your key takeaways from the readings? Why?
Given the growing importance healthcare quality competencies to executives and the workforce to move value
delivery upstream in the future, which quality competency development areas would you personally prioritize to
support your career goals and take your professional impact upon quality to a higher level? Why?
mato powder. These results showed that low levels of tomato powder in processed cheese was more acceptable. Samples containing asparagus powder received average scores of flavor, color and total acceptance. All processed cheeses with asparagus powder additions were significantly (P < 0.05) more rigid and less spreadable compared with control samples (P < 0.05) and also rigidity increased and spreadability decreased with the growing amount of asparagus (P < 0.05). However, with increasing tomato powder levels, rigidity decreased and spreadability increased compared with control samples (P < 0.05). This finding were similar with results obtained by dynamic oscillation rheometry. CONCLUSIONS Adding tomato and asparagus powders in processed cheese did not have significant (P > 0.05)effect on protein, fat and moisture contact of fortified samples. Generally, during storage of 90 days, levels of pH, Lipolysis, SN, increased and lycopene, WSPC, AOA levels of samples, decreased. Among samples, fortified samples generally, had higher levels of lycopene, WSPC, AOA and proteolysis however, they had lower lipolysis and pH. Asparagus due to its high content of phenolic compounds, had more effect on preventing from increasing of pH, comparing with tomato powder. Rheological measurements indicated that solid-type structures were present in processed cheese samples and asparagus powder led to a more elastic structure in fortified samples. However, adding tomato powder in fortified samples, decreased the firmness of that. Sensory analysis showed that control sample and processed cheese with 1% wt/wt tomato powder had highest scores of flavor, color and total acceptance and also PCA samples were significantly (P < 0.05) more rigid and less spreadable compared with control samples which corresponded with results obtained by dynamic oscillation rheometry. Results showed that low levels of tomato and asp>GET ANSWER