QUALITY IN HEALTH SERVICES

Course Description

Establishment and comparison of management models, reasons for the emergence of total quality management approach, regulation of information about the contributions made by the quality management system to health institutions, determination of the methods to be followed in the establishment of quality management system in the health institution in line with these contributions and ensuring that the system is organized on a regular basis. How to create the most used quality certification models (ISO) and transfer of system, establishment of criteria related to the application of these models, patient safety and patient rights applications, Applications related to risk management and management And statistical process control techniques and quality improvement issues are explained.

QUALITY IN HEALTH SERVICES

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Sağlık Hizmetlerinde Sürekli Kalite İyileştirme, Doç.Dr.Sıdıka Kaya, Pelikan Yayınları, 2005.
2. 02 Toplam Kalite Yönetimi, Yrd.Doç.Dr. Said Kıngır, Nobel Yayınevi, 2006
3. 03 Sağlık Kurumları Yönetimi, Doç.Dr.Ezel Esatoğlu, Dr. Türkan Yıldırım, Ankara Üniversitesi Uzaktan Eğitim Yayınları, 2010

Learning Outcomes

1. L01 Student defines quality in health SOLO 2
2. L01 The aim of this course is to be able to identify health problems as a whole and to determine the problems related to health services, to determine priorities, to make appropriate planning and applications, to research, to learn and teach continuously, to know problem solving, to contribute to quality health service delivery; to train health sector employees and students within the scope of quality improvement, who can evaluate performance and use quality tools, techniques and methods, know and apply international standards, are aware of accreditation and professional norms, provide information and technical support to the structuring of quality management systems. SOLO 6
3. L02 Defines accreditation SOLO 2
4. L03 Describes quality policies SOLO 3
5. L04 Puts lean management into practice SOLO 3
6. L05 It creates the understanding of quality. SOLO 5

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix