ECONOMIA AZIENDALE E IGIENE

Learning Objectives

• Business Administration.

  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 - 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 course aims to provide in-depth knowledge on epidemiology and prevention of diseases especially those associated with nutrition tacking into account nutritional strategies for health promotion through appropriate nutrition and disease prevention at different stages of life.

Course Structure

• Business Administration.

  The Course is divided into two parts: general Economy and Economy applied to the Health Sector.

  The teaching activity will be articulated through lectures, with the help of concept maps and demonstrations in graphic-mathematical form of the most important economic concepts and institutions. The students' interventions will have been given ample space.

  The didactic supports used during the lessons will always be those present in the classroom (blackboard and felt-tip pens), as the graphic and mathematical-financial demonstrations carried out "live" will make possible a more direct, participated and conscious learning by the participants, who will take gradually familiarity and familiarity with theorems, formulas and axial projections.

• Hygiene

  The course includes lectures in which continuous interaction with the students is encouraged, and exercises in the classroom and in the laboratory to develop the ability to apply the knowledge acquired during the course.

Detailed Course Content

• Business Administration.

  - 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) – 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

  Health and determinants.

  Epidemiology and prevention of diseases associated with nutrition.

  Nutritional epidemiology. Role of nutrition for the preventon of diseases.

  Characteristics and evaluation of diets: Mediterranean diet; high-protein diets; vegetarian and vegan diets.

  Evaluation of nutritional status by anthropometry;

  Nutritional surveillance tools and analysis of nutritional profiles;

  Molecular epidemiology and "omics" sciences applied to nutrition;

Textbook Information

• Business Administration.
  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

  1. Barbuti S., Fara G.M., Giammanco G. – IGIENE, MEDICINA DI COMUNITÀ E SANITÀ PUBBLICA. Edizione EDISES 2014

  2. G. Gilli. PROFESSIONE IGIENISTA MANUALE DELL'IGIENE AMBIENTALE E TERRITORIALE. Casa Editrice Ambrosiana

  During the course other texts and documents mostly in English language will be recommended