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 |
TLT2014 | Analysis of Blood and Urine | 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): |
RA BESTENUR YALÇIN Instructor ZEYNEP GÜL |
Recommended Optional Program Components: | Laboratory |
Course Objectives: | Except in living a healthy biochemistry investigate the molecular basis of disease. In clinical biochemistry, urine and blood of normal and pathological states of the organism changes in fluid status is important. It is our aim to present an overview |
The students who have succeeded in this course; Capable of successfully completing this course, students should be aware of when getting blood and urine The students who successfully complete this course, the determination of blood glucose and glucose tolerance test construction methods are known. |
Except in living a healthy biochemistry investigate the molecular basis of disease. To facilitate the diagnosis and treatment of disease are needed biochemical assays. For this organism in urine and blood fluids in clinical biochemistry changes in normal and pathological situations where it is important. Submission of this information is our goal. |
Week | Subject | Related Preparation |
1) | Laboratory Organization and Laboratory Accidents | None |
2) | Sources of Errors in Biochemical Analysis | None |
3) | Blood Samples and Anticoagulants | None |
4) | Composition of Blood, Functions and Blood Counting Methods | None |
5) | Hematokrit ve Eritrosit Sedimentasyon Hızı | None |
6) | Blood Coagulation, Coagulation Factors, D- Dimer, Protein - C, Protein - S, Antithrombin II, PT, aPTT, Fibrinogen, Fibrinogen Destruction Products. | None |
7) | Osmotic Fragility, Hemoglobin Electrophoresis | None |
8) | Blood gases, pH, Acid - Base balance and Disorders | None |
9) | Kidney and Urine Biochemistry -1 | |
10) | Kidney and Urine Biochemistry -2 | None |
11) | Factors Affecting Laboratory Analysis Results | None |
12) | Quality control | None |
13) | Solutions and Concentration Concepts | None |
14) | Buffer Solutions | None |
Course Notes / Textbooks: | Sağlık Bilimleri İçin Biyokimya, Doç.Dr.Serdal ÖĞÜT, Kongre Kitabevi, Klinik Biyokimya El Kitabı, Prof. Dr. İdris Mehmetoğlu, Nobel Tıp Kitabevi https://www.mustafaaltinisik.org.uk/ |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 20 |
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 |
Homework Assignments | 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 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. |