In several countries, morbidity burdens have prompted authorities to change the system for allocating resources among patients from a demographic-based to a morbidity-based casemix system. In Danish general practice clinics, there is no morbidity-based casemix adjustment system.

Morbidity measures were significant patient-related FFS expenditure drivers. The association between FFS expenditure and morbidity burden appears to be at the same level as similar studies in the hospital sector, where fees are based on average costing. However, our results indicate that there...

Background: Based upon the assumption that GPs utility as a function of income and leisure it has been suggested that GPs serving complex patients will face lower utility in mixed remuneration systems. The income effect in this model is ambiguous but is has been shown, with Danish data, that...

The Danish hospital sector faces a significant rebuilding program driven by recent regional reform and guidelines for acute admission hospitals. Within the next 5–10 years, the number of public hospitals offering acute admission will be reduced from 35 to approximately 20 larger hospitals. As...

The Danish hospital sector is facing a major restructuring over the coming decade that will involve hospital mergers and closures as well as construction of new hospitals. There is a clear trend towards fewer and larger hospitals. The evidence for economies of scale and scope underpinning these...

Much research in health economics revolves around the analysis of hierarchically structured data. For instance, combining characteristics of patients with information pertaining to the general practice (GP) clinic providing treatment is called for in order to investigate important features of...

Nurses are currently undertaking other tasks than GPs, and larger practices do not lead to increased production per GP. However, a relative increase in list size increased the efficiency. This indicates that organisational changes aiming to increase capacity in general practice should be...

The aim of this article is to explore how different quality dimensions (safety, aesthetics, ethics and rooted ness) are created in food networks; how these qualities are transferred until the consumers; and how this process is supported by the organisation of the food network. Our postulate is...