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An approach to improving workflow and eliminating waste, which loosely translates as getting the right things to the right place, at the right time, in the right quantities, while minimising waste and being flexible and open to change. Lean processes in healthcare are similar to manufacturing: both deal with inventory control and processes using the same equipment and people.
Lean focuses on activities that provide the highest value to the client—a process known as value stream mapping—or those that generate the most revenue, while eliminating superfluous steps. In healthcare, this translates into reduced testing and billing errors; streamlined admissions and appointments; improved document and billing practices; and reduced unnecessary treatment. Lean principles offer a way for healthcare organisations to control costs and improve quality; when correctly implemented, lean processes drastically reduce inventory, downtime, costs, and production cycles for manufacturers—and helps increase quality and revenues.
Not fat (as in a lean person) or fatty (as in ‘lean beef’).
A product so labeled contains, by F.D.A. order, less than 10 g fat, 4.5 g saturated fat, and 95 mg cholesterol per serving.
Without excess fat. By USDA standards it means that a meat or poultry product contains less than 10 g of fat, 4.5 g of saturated fat and 95 mg of cholesterol per serving.