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Published in: Journal of Gastrointestinal Surgery 5/2012

01-05-2012 | SSAT Public Policy Committee Panel

Staying Alive: Strategies for Accountable Health Care

Authors: Stuart G. Marcus, Kaye M. Reid-Lombardo, Amy L. Halverson, Vijay Maker, Achilles Demetriou, Josef E. Fischer, David Bentrem, Marek Rudnicki, Jonathan R. Hiatt, Daniel Jones

Published in: Journal of Gastrointestinal Surgery | Issue 5/2012

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Abstract

The Patient Protection and Affordable Care Act signed into law in March 2010, has led to sweeping changes to the US health care system. The ensuing pace of change in health care regulation is unparalleled and difficult for physicians to keep up with. Because of the extraordinary challenges that have arisen, the public policy committee of the Society for Surgery of the Alimentary tract conducted a symposium at their 52nd Annual Meeting in May 2011 to educate participants on the myriad of public policy changes occurring in order to best prepare them for their future. Expert speakers presented their views on policy changes affecting diverse areas including patient safety, patient experience, hospital and provider fiscal challenges, and the life of the practicing surgeon. In all areas, surgical leadership was felt to be critical to successfully navigate the new health care landscape as surgeons have a long history of providing safe, high quality, low cost care. The recognition of shared values among the diverse constituents affected by health care policy changes will best prepare surgeons to control their own destiny and successfully manage new challenges as they emerge.
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Metadata
Title
Staying Alive: Strategies for Accountable Health Care
Authors
Stuart G. Marcus
Kaye M. Reid-Lombardo
Amy L. Halverson
Vijay Maker
Achilles Demetriou
Josef E. Fischer
David Bentrem
Marek Rudnicki
Jonathan R. Hiatt
Daniel Jones
Publication date
01-05-2012
Publisher
Springer-Verlag
Published in
Journal of Gastrointestinal Surgery / Issue 5/2012
Print ISSN: 1091-255X
Electronic ISSN: 1873-4626
DOI
https://doi.org/10.1007/s11605-012-1833-6

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