2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
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Department of Nutrition and Dietetics
SB 410 | Course Introduction and Application Information
| Course Name |
Entrepreneurship and Innovation in Health Sciences
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
SB 410
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkCase StudyQ&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | At the end of this course, it is aimed that students will comprehend the importance of innovative and creative thinking in health sciences, and have the knowledge and skills required in innovation and entrepreneurship. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | |
| Related Sustainable Development Goals |
|
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction Aim of the course, content and evaluation methods Obtaining students' expectations | Aslan Ö., Boz C., Cerit M. (2018). Sağlık İnovasyonu Üzerine kavramsal bir çerçeve ve sağlıkta dönüşüm programı. Social Sciences Studies Journal 4(15):786-798. |
| 2 | Fundamentals of Innovation in Health Sciences What is innovation? The importance of innovation in health sciences | Şen N. (2017). İnovasyon ve Girişimcilik. Elçuk Üniversitesi Sosyal Bilimler Enstitüsü |
| 3 | Entrepreneurship and the Health Sector The place and importance of entrepreneurship in the health sector | Yeliz Doğan Merih. (2018). İnovatif Hemşirelerin Yol Haritası. Nobel Tıp Kitabevleri. |
| 4 | Innovation Process Stages of the innovation process | Yeliz Doğan Merih. (2018). İnovatif Hemşirelerin Yol Haritası. Nobel Tıp Kitabevleri. |
| 5 | Defining the Problem and Needs Analysis Defining health problems and creating opportunities | Yeliz Doğan Merih. (2018). İnovatif Hemşirelerin Yol Haritası. Nobel Tıp Kitabevleri. |
| 6 | Creative Thinking Techniques Creative thinking and problem-solving techniques | Avcı, P. (2017). Sağlık Örgütlerinde İnovasyon. Kırklareli Üniversitesi İktisadi ve İdar Bilimler Fakültesi Dergisi Cilt:6 Sayı:5 https://dergipark.org.tr/tr/download/article-file/369634 Şengün H. (2016). Sağlık Hizmetleri Sunumunda İnovasyon. Med Bull Haseki 54:194-8. DOI: 10.4274/haseki.3057 http://cms.galenos.com.tr/Uploads/Article_15368/194-198.pdf Kartal H., Kantek F. (2018). Hemşirelikte İnovasyon Örnekleri. Sağlık ve Hemşirelik Yönetimi Dergisi. 1(5) https://jag.journalagent.com/shyd/pdfs/SHYD_5_1_57_63.pdf |
| 7 | Prototype Development What is a prototype and how is it developed? | Yeliz Doğan Merih. (2018). İnovatif Hemşirelerin Yol Haritası. Nobel Tıp Kitabevleri. |
| 8 | Prototype Development (cont.) What is a prototype and how is it developed? | Yeliz Doğan Merih. (2018). İnovatif Hemşirelerin Yol Haritası. Nobel Tıp Kitabevleri. |
| 9 | Midterm | |
| 10 | Project Planning Process Entrepreneurs' financing sources and investor relations | Yeliz Doğan Merih. (2018). İnovatif Hemşirelerin Yol Haritası. Nobel Tıp Kitabevleri. |
| 11 | Ethical and legal aspects of health innovation Ethical issues and legal problems related to health innovations | Aslan Ö., Boz C., Cerit M. (2018). Sağlık İnovasyonu Üzerine kavramsal bir çerçeve ve sağlıkta dönüşüm programı. Social Sciences Studies Journal 4(15):786-798. |
| 12 | Project Presentations | |
| 13 | Project Presentations | |
| 14 | Project Presentations | |
| 15 | Course review | |
| 16 | Final exam |
| Course Notes/Textbooks | Yeliz Doğan Merih. (2018). İnovatif Hemşirelerin Yol Haritası. Nobel Tıp Kitabevleri. ISBN9786053353935 |
|
| Suggested Readings/Materials |
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
30
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
50
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
50
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
50
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
3
|
2
|
6
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
14
|
14
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
40
|
40
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
-
|
-
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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