| Week |
Subject |
Related Preparation |
| 1) |
Atoms, molecules, chemical synthesis and importance of our lives |
Non |
| 2) |
Uric acid, acetic acid, glucose, aspirin, camphor, terpineol, troponin |
Non |
| 3) |
Haemin, quinine, morphine |
Non |
| 4) |
Steroids and birth control |
Non |
| 5) |
Strychnine, penicillin and antibiotics I |
Non |
| 6) |
Antibiotics II |
Non |
| 7) |
Vitamins and nutritional support |
Non |
| 7) |
Prostaglandins, leukotrienes, and analgesics |
Non |
| 8) |
Phytotherapeutics |
Non |
| 10) |
Central Nervous System depressants, stimulants and addictive |
Non |
| 11) |
Taxol, amphotericin, cyclosporin and cancer drugs |
Non |
| 12) |
Nucleic acids and enzymes |
Non |
| 13) |
Presentation |
Non |
| 14) |
Presentation |
Non |
| |
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. |
|
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
