Cyprus International University Course Portal

Course Aim: In this course, students will be able to
comprehend the concept of public relations, which has an important place in the
creation and maintenance of health institutions and their professional image
and reputation, its relations with other fields, its place and importance in
the organization; It is aimed to understand the place and importance of public
relations in the conduct of their profession (Nutrition
and Dietetics), and to gain the
knowledge and skills to plan and implement various public relations activities.

Course Coverage: The concept of public relations, the
development and adoption of public relations, public relations methods, basic
principles in public relations, tools used in public relations, relations with
the press in public relations, the public and the target audience in public
relations, the place of public relations in the health organization, public
relations campaigns, social behavior and protocol rules in business life.

In this introductory management course, students will learn about healthcare
supervision and prepare for “their future roles in any organization (healthcare or
otherwise)”. This syllabus planner further promotes the purpose of
the textbook, which is to teach individuals to be successful healthcare managers.
Following the layout of the textbook, the syllabus planner builds its framework
around the core functions of management: planning, organizing, staffing,
influencing, and controlling. Key topics relating to management theories,
connective processes, quality improvement, regulatory issues, and collective
bargaining are also addressed.

This course aims to enable students to acquire knowledge about the history of health sciences and the development of various health related professions. Beginning from the ancient Egyptians, to Hippocrates, later to the Persian and Arab scholars such as Ramez and Ibni Sina, to the Medieval period, than the Renaissance and the following centuries will be covered to facilitate students to gain perspective regarding the social and scientific events affecting the advancement of health sciences. Along with these, historical developments in the fields of physiotherapy and rehabilitation, nutrition and dietetics, and nursing will be covered. Consequently the students will be able to appreciate the history of health sciences and all endevours intended for the preservation and strengthening of human health and will be able to relate developments in their profession with historical events. 

This course includes topics of; Importance and Necessity of Quality in Health Services, Basic Concepts of Quality Management in Health, Features of Quality Management in Health Services, Measurement of Quality in Health Services, Tools and Application Techniques Used in Quality Improvement, Medical Errors and Causes, Notification and Management of Medical Errors, Patient Safety, Hospital Infections Prevention and Control, Medication Errors and Prevention Strategies, Prevention of Errors in Invasive/Noninvasive Interventions, Prevention of Communication Errors, Falls and Prevention Strategies, Employee Safety...

This course is designed to help develop a broad and unified perspective on research, research ethics and plagiarism, literature review,  research methods and design, report writing and effective presentation techniques in health sciences. For this purpose each student will be required to do literature review on a topic related to his/her academic background and interest. As a result of their literature review the students will specify relevant further research areas. Each student will also prepare a report about the studies done so far in the topic and will cover methods used, findings, discussion and implications. Each student will share his/her report with other students in the course by doing a presentation followed by a discussion.