AND BLUE SHIELD
RICHMOND HEALTH SYSTEM
VIRGINIA MEDICAL SCHOOL
ROADS HEALTH COALITION
HOSPITALS — RICHMOND MARKET
REENGINEERING CONSULTANTS, INC.
SOCIETY OF VIRGINIA
OLD DOMINION MEDICAL
ACADEMY OF MEDICINE
OF VIRGINIA HEALTH SYSTEM
ACADEMY OF FAMILY PHYSICIANS
ASSOCIATION OF CHAIN DRUG STORES
ASSOCIATION OF DURABLE MEDICAL EQUIPMENT
ASSOCIATION OF HEALTH PLANS
ASSOCIATION FOR HEALTHCARE QUALITY
CHAPTER, AMERICAN SOCIETY FOR HEALTHCARE RISK MANAGEMENT
COMMONWEALTH UNIVERSITY HEALTH SYSTEMS
DEPARTMENT OF HEALTH
DEPARTMENT OF HEALTH PROFESSIONS
DEPARTMENT OF MEDICAL ASSISTANCE SERVICES
HEALTH CARE ASSOCIATION
HEALTH QUALITY CENTER
HOSPITAL & HEALTHCARE ASSOCIATION
ORGANIZATION OF NURSE EXECUTIVES
PUBLIC HEALTH ASSOCIATION
SOCIETY OF HEALTH-SYSTEM PHARMACISTS
SOCIETY OF OPHTHALMOLOGY
VIRGINIA MEDICAL INSTITUTE
1200 E. Clay Street • Richmond, VA
(804) 643-6631 Phone • (804)
788-9987 Fax • e-mail
Virginians Improving Patient
Care and Safety (VIPC&S)
To identify and promote strategies to improve
patient care and safety with the citizens of the Commonwealth of Virginia
- Building awareness
- Endorsement, support and advocacy
Virginians Improving Patient
Care and Safety (VIPC&S) Vision:
To be a leader as a statewide patient safety coalition that encourages and
supports a culture of health care safety by virtue of its:
- Diverse representation and independence
- Values driven ideas and approaches
- Commitment to knowledge sharing
- Confidence in Virginia’s health care system
responsiveness and ability to improve health care quality
Virginians Improving Patient
Care and Safety (VIPC&S) Core Principles for Addressing the Institute of Medicine’s
Report on Medical Errors
Adopted June 13, 2000
VIPC&S supports systematic efforts to
continuously improve quality of care and patient safety through:
- collaborative efforts between consumers and
other purchasers, providers, health plans, regulators, accrediting bodies,
- the dissemination and implementation of best
- education and training guided by appropriate
data collection and analysis.
VIPC&S concurs with the basic message of
the IOM report: we can and must do more to improve patient safety by encouraging
learning from mistakes.
VIPC&S recognizes that "To Err is
Human." Competent professionals can make mistakes. Most adverse
events have multiple underlying causes and more attention needs to be paid to
those underlying causes.
VIPC&S believes that sharing knowledge
about errors in a non-punitive way is essential for improving patient safety. We
support confidential, non-punitive safety reporting systems because
this approach has been proven to be effective in healthcare and
other industries and we believe that the interest of the public can best be
served by adopting the most effective methods available to improve patient
VIPC&S believes that any reporting system
to improve patient safety should have the following attributes:
- Strict confidentiality of individual reports
is maintained and protections are in place to insure that reporting does not
lead to liability exposure.
- Reports are used for learning and
improvement rather than punishment.
- Reports are made to a non-regulatory,
independent organization or organizations with access to expertise in
patient safety and systems improvement.
- Adequate resources are provided and feedback
mechanisms are implemented to facilitate the exchange of knowledge,
encourage learning from reported errors, and lead to the implementation of
safe delivery systems that minimize the risk of human and technical error.
- Periodic reassessment is conducted to insure
that the reporting system is meeting its intent and not having undesired
- Reporting is neither duplicative nor
- Any aggregate analysis reported to the
public should be based on reportable events that are clearly defined,
concentrate on long-term or irreversible patient harm, and be coordinated
with national efforts to promote consistency with standardized methods of
reporting, analysis, and follow-up that emphasize process improvement.
VIPC&S believes the public has a right to
expect healthcare organizations and practitioners to have effective patient
believes that policy makers and
regulators should allow healthcare providers the flexibility to determine the
specifics of error reduction programs to best suit local conditions, evolving
science, and a focus on systems improvement.
embraces the role of purchasers in
evaluating and rewarding those payers and providers who demonstrate a clear
commitment to systems, policies and practices that improve healthcare quality
and patient safety. Incentives should be developed to encourage collaborative,
multidisciplinary approaches among all interested parties.
recognizes that leadership,
commitment and the dedication of resources are imperative to reduce medical
errors and promote patient safety. VIPC&S recognizes the critical need for new
research into causes and means to prevent medical errors.
Sallie Cook, MD (2)
Virginia Health Quality Center
Brooke Taylor (1)
Anthem Blue Cross and Blue Shield (Founding
Doug Sears (1)
Bon Secours Health System, Inc.
Joy Lombard (1)
Virginia Association of Health Plans (Founding
BOARD OF DIRECTORS
note: officers also serve on the board
Carl Armstrong, MD
Virginia Hospital and Healthcare Association (Founding Organization)
Ursula Butts, RN, MSHA (1)
Community Memorial Health Center (Virginia Nurses Association)
Edward G. Koch, MD
Society of Virginia (Founding
Virginia Department of Health ( Founding Organization)
Charlie Pfister (2)
Becky Snead, RPh
Virginia Pharmacists Association ( Founding Organization)
Gary Yates, MD (1)
1200 E. Clay Street • Richmond, VA 23219 • e-mail
VIPC&S News and Updates
What you need to know about mercury in fish and seafood
Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high-quality protein and other essential nutrients that are low in saturated fat and contain fat omega-3. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and growth and proper development of children. Therefore, women and young children in particular should include fish or shellfish in their diets because of its many nutritional benefits.
However, nearly all fish and shellfish contain some traces of mercury. For many people, the risk from mercury in fish and shellfish is not a health concern. However, some fish and shellfish contain high levels of mercury that can harm a baby who is not born or may adversely affect the nervous system in developing of a small child. The risks of mercury in fish and shellfish depend on the amount of fish and shellfish that eat and the levels of mercury in fish and shellfish.Therefore, the administration of the food and Drug (Administration FDA) and the Agency for environmental protection (EPA) advise women in fertile age, pregnant women, nursing mothers and young children to avoid some types of fish to eat, and to eat fish and shellfish low in mercury.
By following these three recommendations of best restaurant Granville island for selecting and eating fish or shellfish, women and children will receive the benefits of eating fish and shellfish and can trust that it will have reduced their exposure to the harmful effects of mercury.
- Do not eat shark, swordfish, mackerel, or tilefish because they contain high levels of mercury.
- You can eat up to 12 ounces (two average meals) a week of a variety of fish or shellfish that are low in mercury.
- Five of the fish that are eaten more frequently that are low in mercury are shrimp, canned light tuna, salmon, Pollock and catfish.
- Other fish commonly eaten is the albacore (white) tuna that has more mercury than canned light tuna.Therefore, when choosing your two food of fish and seafood, you can eat up to six ounces (an average meal) of albacore tuna per week.
- See local notices on the safety of fishing carried out by relatives and friends in lakes, rivers, and coastal areas. If there is no available information on such bodies of water in your area, you can eat up to six ounces (an average meal) per week of fish from local waters, but it does not consume any fish during the week.
Follow these recommendations when you feed your toddler with fish or seafood, but serve smaller portions.
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