NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
DYZ2008 | Surgical Diseases | Spring | 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: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Instructor ZEYNEP GÜL |
Course Lecturer(s): |
Dr. Öğr. Üyesi BABEK TABANDEH YASEMİN ŞABABLI OKAN Dr. Neslihan Bektaş |
Recommended Optional Program Components: | Dialysis Centers |
Course Objectives: | The lesson aims to teach fundamental principles of surgery, surgical diseases. |
The students who have succeeded in this course; The students at the end of this lesson; 1- Describe the principles of surgical care. 2- Describe sutural technics. 3- Apply episiotomy. |
This lesson contains basic care principles, pre-operative,post-operative care, surgical diseases. |
Week | Subject | Related Preparation |
1) | Introduction to Surgery | |
2) | General Surgery I | |
3) | General Surgery II | |
4) | Gynecology and Obstetrics | |
5) | Urology | |
6) | Pediatric Surgery | |
7) | Ear Nose Throat Application | |
8) | Otorhinolaryngology II | |
9) | Plastic and Reconstructive Surgery | |
10) | Orthopedics and Traumatology | |
11) | Brain and Nerve Surgery | |
12) | Thoracic and Cardiovascular Surgery | |
13) | Eye Diseases and Surgery | |
14) | Pelvik Floor Surgery and Care, Episiotomy, an overview |
Course Notes / Textbooks: | Ders not ve çıktıları haftalık verilecektir. Weekly distributed by the course lecturer. |
References: |
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 | 2 | 28 |
Homework Assignments | 3 | 5 | 15 |
Quizzes | 1 | 1 | 1 |
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 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. |