Week |
Subject |
Related Preparation |
1) |
Basic Concepts and Micro Economic Tools |
Chapter 1, Health Economics |
2) |
Basic Concepts and Micro Economic Tools |
Chapter 1, Health Economics |
3) |
Health Economics and Statistical Methods |
Chapter 2, Health Economics |
4) |
Health Economics and Statistical Methods |
Chapter 2, Health Economics |
5) |
Production Function of Health |
Chapter 2 & 3, Health Economics |
6) |
Demand and Price in Health Services |
Chapter 4, Health Economics |
7) |
Midterm |
|
8) |
Demand and Income in Health Services |
Chapter 4, Health Economics |
9) |
Applications of Demand in Health Services |
Chapter 5, Health Economics |
10) |
Supply and Price in Healthcare: Cost of Production Process and Efficiency |
Chapter 6 & 7, Health Economics |
11) |
Supply and Price in Healthcare: Technology, Quality and Accesibility |
Chapter 8 & 9, Health Economics |
12) |
Healthcare Financing |
Chapter 10, Health Economics |
13) |
Health Economics and Health Policies |
Chapter 11, Health Economics |
14) |
The Role of the State and the Market in Health Sector
|
Chapter 12, Health Economics |
|
Program Outcomes |
Level of Contribution |
1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
2 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
2 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |