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Virtual Integrated Practice Model:

Measuring the Success of Virtual Integrated Practice

When the health care team communicates well with each other and with the patient, together better health outcomes are achieved. Primary care physician Dr. Rothschild reviews medications with the Carreto family.

Having implemented the VIP model, Dr. Rothschild and the team at Rush sought to measure how well primary care practices that use VIP can modify their approach to chronic disease care. They collected data from four practices using the VIP model and compared them to practices engaged in usual care. The study focused on care of patients with type 2 diabetes, chronic obstructive pulmonary disease, or urinary incontinence. In the practices using the VIP model, patients reported more satisfaction with their care. Patients also had greater understanding about their medications and how to manage their disease. More patients in the VIP practices reported that they knew how to get help if they had a problem.

Primary care physician Dr. Rothschild referring his patients to dietician Kristin A. R. Gustashaw virtually.


Among patients with poor physical functioning (about 13 percent of all patients), those who were not treated in the VIP practices were far more likely to use the emergency room; their usage of the ER was twice that of those in the VIP practices. Reducing use of the emergency room has huge potential to reduce health care costs.

The VIP approach targets a reduction in crisis intervention and acute care management for frail elders. Moreover, as each member of the team already bills for the care they provide, the Virtual Integrated Practice is cost-neutral for providers while supporting improved health outcomes.
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"The word 'virtual' might be misleading, because it isn't virtual to the patient. We see the patient in an office, just not the same office as the physician. What is virtual is the well coordinated communication systems in place among the various care providers."
Kristin A. R. Gustashaw, MS, RD, CSG
Rush Nutrition and Wellness Center
Department of Food and Nutrition Services