ECONOMIA AZIENDALE E IGIENE

Learning Objectives

• Business Economics

  The Course aims to provide students with the basic elements for the understanding of the economics of the health sector, by addressing not only the theoretical but also – in a complementary way – the applicative aspects, through a problematic and updated information on efficiency and effectiveness in the provision of health services. It will provide useful information on the institutional framework of the healthcare professional, with particular reference to the Italian one, making the concepts and acquire the basic language of economics and business matters. At the end of the course, students will be able to describe the main features of the functioning of health care markets and to develop skills of analysis of the Company, to identify the points in the economic evaluation that guide corporate policies, to recognize the main tools for performance measurement, useful for various business purposes; using the basic principles of the cost in relation to benefits, usefulness and effectiveness; analyze and develop strategies for the rationalization of health expenditure.

• Hygiene

  The student must demonstrate knowledge of the methods of epidemiological investigation to investigate the cause-effect relationships and evaluate the effectiveness of the preventive and therapeutic interventions, as well as the efficacious methodologies of prevention

Detailed Course Content

• Business Economics

  - Elements of Economics: Choices and Constraints: the economic behavior - Exchange, market, money – Economic systems – Consumer Theory – Consumer behavior: needs, goods, preferences and Utilities – Consumer equilibrium – The theory of demand – Variation of prices and income – Theory of Production – Firm equilibrium – Production costs – The supply curve – Elasticity and graphical analysis of supply and demand – The various forms of market: common features and differences – The "failures" market mechanisms and the related corrective policies.

  - The characteristics of good “health": The definition of "health" according to the World Health Organization – The measurement of health status – Health economics: definitions and analysis contexts – The relationships existing between the healthcare sector and the rest of the Economy.

  - The Demand in Health Care: The need for health and the demand for healthcare services – The differences with respect to the microeconomic model of demand – The principal-agent model between physician and patient and the types of information asymmetry – Moral hazard and adverse selection, limits of healthcare insurance markets and role of the State – Critical aspects of the question: the phenomenon of "induction" – Problems of rationing and ethics in health.

  - The Supply in Health: Healthcare production, supply, and market – The production function in Health – Input, output, and outcome – The theory of Hospitals – Applied Economics at hospitals: cost analysis – The definition and evaluation of the product – Measurement of outcome and quality of life – The relationship between health and economic development.

  - Economics of health care companies: Characters of the healthcare market and justification of public intervention in Healthcare – The Health System: purpose, characteristics and organizational models – The principles of economy, efficiency, effectiveness and appropriateness in the activities of healthcare companies – Constituent elements and organizational system of corporate relations, internal dynamics and general accounting principles – Benchmarking in Healthcare – The E-Health and Information and Communications Technology (ICT) in Healthcare – The techniques of economic evaluation in the healthcare sector and priority setting in the processes of choice: analysis of cost minimization, cost-effectiveness analysis, cost-utility analysis, analysis cost.

• Hygiene

  Definition, basic concepts and tasks of hygiene. Epidemiology: definition, characteristics and purpose. Demographics elements. Sources and methods of data collection. Association measures. Indicators of the social and health conditions of the population. Prevalence and incidence. Relative Risk, Individual Attributable Risk and Population Risk. Epidemiological studies: Descriptive; analytical; Experimental. Epidemiology and prevention of infectious diseases: sources and reservoirs of infection; pathways of entry and elimination of pathogens; transmission methods; diffusive rhythms of infectious diseases (sporadic, endemic, epidemic and pandemic diseases). General prophylaxis: Direct prophylaxis (notification, epidemiological investigation, diagnostic assessment, isolation and default, health surveillance, sterilization, disinfection, disinfestation). Specific prophylaxis: Vaccinoprofilassi Immunoprofilassi. Chemoprophylaxis. Epidemiology and prevention of non-infectious diseases. Secondary prevention: screening. Food hygiene: prevention of infectious risk; infections carried by food and food toxins.

Textbook Information

• Business Economics

  1. Zangrandi, A. (a cura di), Economia e management per le professioni sanitarie, Mc Graw Hill,Milano, the latest edition.
  2. Sobbrio, G., Corso int. di Economia, Trischitta, the latest edition.

• Hygiene

  Igiene per le professioni sanitarie - Ricciardi W, Angelillo I.F et al, Editore Idelson Gnocchi, 2014