| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI286 | ||||
| Course Name: | Health Economics | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Doç. Dr. ÇİĞDEM GÜRSOY | ||||
| Course Lecturer(s): | Assoc. Prof. Çiğdem Gürsoy | ||||
| Course Assistants: |
| Course Objectives: | Economics deals with the most efficient use of limited resources. The aim of the health economics course is; It is to show the ways to obtain the highest efficiency from health services with these limited resources. |
| Course Content: | The Relationship between Economics and Health, Introduction to Health Economics, Development of Health Economics, Health and Health Status, Supply and Demand in Health Services, Health Services Market, Sustainable Development and Health, Health Services Financing Systems, Performance and Reimbursement Systems in Health Services, Economic in Health Services Evaluation, Current Issues and Problems in the Health Sector, Circular Economy and Health-Environment Relationship, Expectations about the health-economy relationship in the future based on the relationship between the issues. |
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The students who have succeeded in this course;
1) Will be able to apply the basic tools of the economy to different components of health services. 2) Have information about the economic behavior of the health services market. 3) Knows the production and financing of health services. 4) Knows the planning of the health sector and can analyze its expenditures. 5) Knows the current problems in the health sector and their effects on the environment. |
| Week | Subject | Related Preparation |
| 1) | The Relationship between Economics and Health | |
| 1) | ||
| 1) | Yusuf Çelik, Sağlık Ekonomisi, Siyasal Kitabevi, 3. bs., 2016. Ayşegül Mutlu, A. Kadir Işık, Sağlık Ekonomisine Giriş, Ekin Yayınevi, 2012. Ed. Mustafa Solak, Sağlık Ekonomisi, Anadolu Üniversitesi Yayınları, 2015. Ed. Özge Uysal Şahin ve Nilay Köleoğlu, Teoride ve Uygulamada Sağlık Ekonomisi ve Politikaları Güncel Sorunlar ve Araştırmalar, Rating Acadmey Yayınları, 2018. Angus Deaton, Büyük Firar; Sağlık Varlık ve Eşitsizliğin Kökenleri, Ayrıntı Yayınevi, 2018. ED. Çağlar Keyder, Nazan Üstündağ, Tuba Ağartan, Çağrı Yoltar, Avrupa’da ve Türkiye’de Sağlık Politikaları,; Reformlar, Sorunlar, Tartışmalar,, İletişim Yayınları, 2015. TÜİK verileri, Sağlık Bakanlığı raporları, Kalkınma Planları, çeşitli makaleler Adnan Kısa, Sağlık Ekonomisine Giriş Ders notları, Başkent Üniversitesi, Ankara, 2015. | |
| 1) | ||
| 1) | ||
| 2) | Introduction to Health Economics | |
| 3) | Development of Health Economics | |
| 4) | Health and Health Status | |
| 5) | Supply and Demand in Health Services | |
| 6) | Health Services Market | |
| 7) | Sustainable Development and Health | |
| 8) | Midterm exam | |
| 9) | Health Services Financing Systems | |
| 10) | Performance and Reimbursement Systems in Health Services | |
| 11) | Economic in Health Services Evaluation | |
| 12) | Current Issues and Problems in the Health Sector | |
| 13) | Circular Economy and Health-Environment Relationship | |
| 14) | Expectations about the health-economy relationship in the future based on the relations of the subjects with each other. | |
| 15) | Final exam |
| Course Notes / Textbooks: | Hazırlanan slaytlar, derste işlenen raporlar, makaleler gibi diğer veriler. Other data such as prepared slides, reports processed in the course, articles. |
| References: | Yusuf Çelik, Sağlık Ekonomisi, Siyasal Kitabevi, 3. bs., 2016. Ayşegül Mutlu, A. Kadir Işık, Sağlık Ekonomisine Giriş, Ekin Yayınevi, 2012; Ed. Mustafa Solak, Sağlık Ekonomisi, Anadolu Üniversitesi Yayınları, 2015.; Ed. Özge Uysal Şahin ve Nilay Köleoğlu, Teoride ve Uygulamada Sağlık Ekonomisi ve Politikaları; Güncel Sorunlar ve Araştırmalar, Rating Academy Yayınları, 2018.; Çağlar Keyder, Nazan Üsütündağ, Tuba Ağartan, Çağrı Yoltar, Avrupa’da ve Türkiye’de Sağlık Politikaları,; Reformlar, Sorunlar, Tartışmalar,, İletişim Yayınları, 2015.; Angus Deaton, Büyük Firar; Sağlık Varlık ve Eşitsizliğin Kökenleri, Ayrıntı Yayınevi, 2018.; Salgın Ekonomisi Ed. Ömer Faruk Çolak, Efil Yayınevi, 2020. |
| Course Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 13 | 33 |
| Midterms | 7 | 16 |
| Final | 13 | 36 |
| Total Workload | 124 | |