Search result: Catalogue data in Spring Semester 2019

Health Sciences and Technology Master Information
Major in Human Health, Nutrition and Environment
Electives
Electives Courses I
NumberTitleTypeECTSHoursLecturers
376-1724-00LAppropriate Health System Design Information Restricted registration - show details
Number of participants limited to 42.
W3 credits2VW. Karlen
AbstractThis course elaborates upon relevant aspects in the conception, implementation and distribution of health devices and systems that effectively meet peoples and societies' needs in a local context. Four key elements of appropriateness (usage, cost, durability and performance) that are integral to the engineering design process are extensively discussed and applied.
ObjectiveThe main goals are to
> Evaluate the appropriateness of health systems to the cultural, financial, environmental and medical context in which they will be applied
and
> Design health systems from a user's perspective for a specific context

At the end of the course, students can
> name, understand and describe the 4 main principles that define appropriate technology
> apply these principles to critically analyze and assess health systems and technology
> project him/herself into a unfamiliar person and context and create hypotheses as to that person's needs, requirements, and priorities
> modify specifications of existing systems to improve appropriateness
> discuss the challenges and illustrate the the ethical and societal consequences of proposed design modifications
> communicate effectively the results of his/her system analysis and implementation strategies to non-specialists
ContentThe course will be interactive and involve roleplay. Please do not sign up for this course if you are not ready to leave your comfort zone in class. The lectures are divided in two parts:
The first part elaborates upon the important concepts of the design of health care devices and systems, and discusses implementation and dissemination strategies. We focus on communities such as low income households, the elderly, and patients with chronic illnesses that have special needs. Topics covered include point-of-care diagnostics, information and communication technologies, mobile health, user interactions, and also the social-cultural considerations.
The second part consists of elaboration of an appropriate device conducted by student groups. Each group will analyse an existing product or solution, critically assess its appropriateness according to the criteria learned in class, and provide explanations as to why the system succeeds or fails. The students will also present design improvements. Grading will be based on a written case report due in the middle of the semester and a final seminar presentation in form of a poster discussion and demo.
LiteratureWHO, "Medical Devices: Managing the Mismatch", 2010.
Link

PATH, "The IC2030 report. Reimagining Global Health," 2015. Link

R. Malkin and K. Von Oldenburg Beer, "Diffusion of novel healthcare technologies to resource poor settings," Annals of Biomedical Engineering, vol. 41, no. 9, pp. 1841:50, 2013.
Prerequisites / NoticeTarget Group:
Students of higher semesters and doctoral students of
- D-MAVT, D-ITET, D-INFK, D-HEST
- Biomedical Engineering, Robotics, Systems and Control
- Medical Faculty, University of Zurich
Students of other departments, faculties, courses are also welcome
363-1066-00LDesigning Effective Projects for Promoting Health@Work Restricted registration - show details
Number of participants limited to 30.
W3 credits2GG. Bauer, R. Brauchli, G. J. Jenny
AbstractThe fast changing, flexible and performance-oriented economy implies increasing challenges and opportunities for the health of employees. Creating good working conditions and promoting healthy lifestyles of employees becomes more and more important for employers and employees. Students learn how to develop an effective, real-life project of their choice to promote health@work.
ObjectiveStudents become familiar with challenges and opportunities of a changing world of work. They get an overview of intervention approaches and principles in the fields of worksite health promotion as well as work and organizational psychology. On this basis, they learn how to develop an effective, real life worksite health promotion project of their choice – addressing lifestyle factors or working conditions.
During the project work, they learn to follow the typical phases of selecting/framing a relevant work-related health issue, conducting an analysis, formulating smart objectives, developing a realistic action plan, estimating the time and money needed for these actions, and finally evaluating the impact of the project. This will strengthen their general project management skills.
Students will know how to apply key quality criteria of health promotion projects: 1.) how to follow a systematic, evidence-based approach (project management), 2.) how to assure involvement of and thus acceptance by the users (participation), 3.) how to consider both individual, lifestyle-related and organizational, work-related factors (comprehensiveness), and 4.) how to integrate the project into the routine of the organization to assure sustainability (integration). This will increase the impact of future health promotion projects developed by the students.
D-MTEC students will be able to systematically address employee health and performance in their future management practice. D-HEST students will be able to apply their health promotion knowledge to the challenging context of corporations. D-USYS students will be able to consider lifestyle factors and the working environment in their future work. The exchange among these interdisciplinary student groups will foster their ability to solve real life problems in a transdisciplinary manner. Finally, students get acquainted how to design their future work in a health promoting way.
Content1. Challenges in health@work and intervention approaches
2. Lifestyle interventions at work incl. digital tools
3. Personal and organizational strategies for promoting healthy work
4. Core concepts, values and principles in promoting health@work;
introduction to project work & 7-pillar planning model
5. Framing and analysis of health@work issues
6. Participatory priority setting in health@work projects and defining outcome objectives
7. Combining levels of interventions and defining process objectives
8. Project management
9. Evaluation of process and outcomes
10. Preparation* & presentation of posters of group work

Each lecture combines an input by an expert in the respective field and group discussions. During 8 sessions students will directly apply the acquired knowledge to an own, individual project on a self-chosen topic on health@work. Tutors closely support the students in designing their projects. During the last two dates, the students present their projects to the entire class in a poster format. This presentation will be commented by the course leader and serves as the final course assessment.
Prerequisites / NoticeA course for students dedicated to applied learning through projects. As the whole course is designed as a hands-on workshop for the students, active participation in all lectures is expected. Class size limited to 30 students.
752-6104-00LNutrition for Health and DevelopmentW2 credits2VM. B. Zimmermann
AbstractThe course presents nutrition and health issues with a special focus on developing countries. Micronutrient deficiencies including assessment and prevalence and food fortification with micronutrients.
ObjectiveKnowing commonly used nutrition and health indicators to evaluate the nutritional status of populations. Knowing and evaluating nutritional problems in developing countries. Understanding the problem of micronutrient deficiencies and the principles of food fortification with micronutrients.
ContentThe course presents regional and global aspects and status of food security and commonly used nutrition and health indicators. Child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries. Specific nutritional problems in emergencies. The assessment methods and the prevalence of micronutrient deficiencies at regional and global level. The principles of food fortification with micronutrients and examples fortification programs.
Lecture notesThe lecture details are available.
LiteratureLeathers and Foster, The world food problem, Tackling the causes of undernutrition in the third world. 3rd ed., 2004. Semba and Bloem, Nutrition and health in developing countries, 2nd edition, Humana Press, 2008. WHO, FAO, Guidelines on food fortification with micronutrients, WHO, 2006.
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