NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | AHZ2010 | ||||||||
Ders İsmi: | Health Law | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | Turkish | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
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Mode of Delivery: | Hybrid | ||||||||
Course Coordinator : | Instructor AYBİKE ELİF BOLCAN | ||||||||
Course Lecturer(s): |
RA ŞEFİKA DEREN GÜNDÜZ Dr. Öğr. Üyesi AHU AYANOĞLU Dr. Öğr. Üyesi MELİS TAŞPOLAT TUĞSAVUL |
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Course Assistants: |
Course Objectives: | In this course, students will learn basic concepts such as health law and related basic concepts, patient rights within the framework of national and international legislation, conditions required for medical interventions to be legal, and in this context, informed consent, liability arising from unlawful medical interventions, organ and tissue transplantation, reproductive methods. |
Course Content: |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | General Introduction of the Course, General Explanations About the Course *The Concept of Law: Social Code of Conduct, Relation of Laws to Other Codes of Conduct | Non |
2) | *Types of Sanctions *Division of Law: Private Law-Public Law-Mixed Law Distinction *Sources of law: *Hierarchy of Norms *Basic Legislation Regarding Health Law | Non |
3) | *The Concept of Rights and Types of Rights *Legal Event, Legal Act, Legal Transaction Concepts *Validity Conditions of Legal Transactions *Invalidity of Legal Actions | Non |
4) | *The Concept of Person, Acquisition of Personality * Loss of Personality, *Proof of Health and Death *Certificate of Rights, Licensing of Acts *Classification of Persons in Terms of Driver's License | Non |
5) | *Personal Rights, Scope of Personal Rights | Non |
6) | *Methods of Protection of Personality, Lawsuit Rights Granted to the Person whose Personal Rights are Attacked | Non |
7) | *Liability for Unlawful Medical Intervention *Elements of Tort Liability in General *Reasons Eliminating the Unlawfulness of Medical Intervention, The Concept of Informed Consent *Perfect Responsibility of Employer | Non |
8) | Midterm | |
9) | Consequences Related to Unlawful Medical Intervention, *Material-Moral Compensation Case (Identification of Damage / Determination of Compensation) | Non |
10) | *Medical Contract, *Legal Quality of the Physician Contract, *The Obligations of the Physician Resulting from the Treatment Contract | Non |
11) | *Relationship Between Hospital and Patient (Private Hospital-Public Hospital) * Physician's Liability, Physician's Contractual Liability | Non |
12) | * Physician's Liability, Physician's Liability for Tort | Non |
13) | *Patient rights *Physician Rights *The Ways of Healthcare Professionals to Seek Rights | Non |
14) | Repeating Topics and Answering Student Questions | Non |
Course Notes / Textbooks: | Gerekli olursa diğer kaynaklar, Itslearning aracılığıyla öğrenciler için yüklenecektir. Herhangi bir esere erişemiyorsanız, lütfen dersin öğretim üyesiyle veya kütüphane ile iletişime geçin.Diğer gerekli kaynaklar, Itslearning aracılığıyla öğrenciler için yüklenecektir. |
References: | Oğuzman, M. Kemal/Seliçi, Özer/Özdemir Oktay, Saibe: Kişiler Hukuku, İstanbul 2020. |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 3 | 42 |
Midterms | 1 | 1 | 1 |
Final | 1 | 2 | 2 |
Total Workload | 73 |