Phase V: Controlling
(Chapter 7: The Quality Imperative: Theory; Chapter 8: The Quality Imperative: Implementation; Chapter 11: Controlling & Allocating Resources)
Overview: The controlling function of management involves gathering information and monitoring activities and performance, comparing actual results with expected or desired results, and when appropriate, intervening to take corrective action. Controlling is a function of managers at all levels, and its basic purpose is to ensure that what is intended is done. Quality control, infection control, performance improvement, risk management, cost control, utilization review,
narcotics control, budgets, position control of staffing levels, and credentials review are all control or control-like activities.
Analyze the controlling function of your HSO by addressing the following areas:
Information Systems and Control
Investigate the type and effectiveness of the organization’s information technology
What information technology is implemented?
Do the HSO use EHRs?
Consider MDSS, CSS, CDSS
Water-Soluble Phenolic Content: The water-soluble phenolic content was measured via the Folin- Ciocalteu procedure, according to an assay modified by Shetty et al.15. Homogenized water extract, was prepared by the method of Apostolidis et al.16, and 1 ml was transferred into a test tube and mixed with 1 ml of 95 % ethanol and 5 ml of distilled water. To each sample, 0.5 ml of 50 % (V/V) Folin- Ciocalteu’s reagent was added and mixed. After 5 min, 1 ml of 5 % Na2CO3 was added to the reaction mixture and allowed to stand for 60 min. The absorbance was read at 725 nm in a spectrophotometer (Jenway, Model 6305, UV/Vis., England). The absorbance values were converted to water-soluble phenolics and were expressed in mg gallic acid equivalents per gram of dry matter of sample. Standard curves were established using various concentrations of gallic acid in water. Antioxidant Activity (AOA) by DPPH Radical Scavenging Assay: The capacity to scavenge the 2,2-diphenyl-1- picrylhydrazyl (DPPH) free radical was monitored according to the method reported by Apostolidis et al.16. To 3 ml of 60 μM DPPH in ethanol, 250 μl of each homogenized water extract was added, the decrease in absorbance was monitored at 517 nm in a spectrophotometer (Jenway, Model 6305, UV/Vis., England). DPPH scavenging effect was calculated as percentage of DPPH discoloration using the equation: %scavenging effect = [(ADPPH−AS)/ADPPH] ×100, where AS is the absorbance of the solution when the sample extract has been added at a particular level and ADPPH is the absorbance of the DPPH solution. Lycopene: Lycopene content of PCT samples was measured by the method of Javanmard17 with slight modifications. Lipolysis and Proteolysis Assessment: Lipolysis index was determined by the method of Nonez et al.14. Acid Degree Value (ADV) can measure the rancidity of cheese by de-emulsification and separation of free fat, followed by titration of free fatty acid by alcoholic KOH in a weighed portion of fat. The pH 4.6 soluble nitrogen (SN) of cheese samples was obtained modifying the procedure of Kuchroo and Fox18, as described by Sousa and McSweeney19. pH 4.6-insoluble fra>GET ANSWER