MEDICAL LABORATORY TECHNIQUES (TURKISH) | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
ANZ2009 | Toxicology | Spring Fall |
2 | 0 | 2 | 3 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | Non-Departmental Elective |
Course Level: | Associate (Short Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Neslihan Bektaş |
Course Lecturer(s): |
Instructor FIRAT KARA |
Recommended Optional Program Components: | Anestesia Center |
Course Objectives: | Live as a result of the continuous development of science and technology communities to the risk of toxic substances, poisoning and related illnesses to provide information about the formation. |
The students who have succeeded in this course; The students who successfully complete this course; 1 Toxicology history, development, principles will have detailed information about, 2 types of intoxication, will have detailed information about the effects of poisoning, 3 of poisoning and toxicity assays will have detailed information about, 4 will have detailed information on the toxicokinetics of poisons, 5 Bacterial toxins, animal toxins, mycotoxins and pesticides have knowledge about. |
Toxicology definition and importance, poison and poisoning concept, the poison of the access roads, mechanism of action, Pesticides, toxic gases and vapors, organic solvents, metallic poisons, radiation and radioisotopes, mycotoxins, food poisoning, bacterial toxins, plant toxins and animal poisons that course content constitute. |
Week | Subject | Related Preparation |
1) | Introduction to Toxicology, Toxicology Information About | None |
2) | Definition and Classification of Toxicology | None |
3) | toxication | None |
4) | Mechanism of action of toxins I | None |
5) | Mechanism of action of toxins II | None |
6) | Toxicity Tests | None |
7) | Food Sources of Toxic Substances I | None |
8) | Food Sources of Toxic Substances II | None |
9) | Contaminants I | None |
10) | Contaminants II | None |
11) | Food Additives I | None |
12) | Food Additives II | None |
13) | Chemical Preservatives in Food I | None |
14) | Chemical Preservatives in Food II | None |
Course Notes / Textbooks: | Altuğ, Tomris, 2003. Introduction to Toxicology and Food, CRC Press, New York, USA. |
References: | Vural N, Toksikoloji, Ankara Ü. Eczacılık Fak. Yay. No: 73, Ankara, 2005, 659 s. Şanlı Y, Veteriner Klinik Toksikoloji, Medipres, Ankara, 2002, 808 s |
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 |
Quizzes | 1 | 2 | 2 |
Midterms | 1 | 1 | 1 |
Final | 1 | 2 | 2 |
Total Workload | 75 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to dominate medical laboratory medical terms and terminology specific | 3 |
2) | To have knowledge medical laboratory tests in every area of the analysis of the relevant tests | 3 |
3) | To have knowledge about the working principle of human body metabolism and to be knowledge able about and in all areas of medical laboratory tests and results with the knowledge necessary to establish the relationship between metabolism and gain intellectual structure | 3 |
4) | To able to make preparations processes before analysis and after to apply disinfection and sterilization techniques | 3 |
5) | To extract the errors that occur during application of the test and to resolve problems that occur | 3 |
6) | To have professional authority and responsibility | 3 |
7) | To be able to do their work under the rules of professional ethics and proper to be able to properly display . | 3 |
8) | To have the consciousness of responsibility who is respectful to history and social values, communicating effectively with patient and health staff to conduct in terms of health services and who is able to make teanwork when needed | 3 |
9) | To able to be an individual who is interested in new information and changes life-long and the development of coordinating skill to the improvements in country and in the world. | 3 |