Week |
Subject |
Related Preparation |
1) |
Health Protection and Promotion Concepts |
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2) |
Identify healthy lifestyle behaviors |
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3) |
Behavior Modification Process and related factors I |
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4) |
Behavior Modification Process and related factors II |
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5) |
Health Promotion Models |
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6) |
Health Belief Model |
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7) |
Health Belief Model (Article Critics) |
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8) |
Midterm examination |
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9) |
Health Promotion Model |
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10) |
Health Promotion Model (Article Critics) |
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11) |
Transtheoretical Model |
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12) |
Transtheoretical Model (article critics) |
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13) |
Nurse's Roles and innovative practices in the health promotion. |
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14) |
National and international policies in health promotion,
Evaluation of the course |
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Course Notes / Textbooks: |
Ders notları haftalık olarak verilecektir.
The course notes will be given weekly. |
References: |
1. Clark CC: Health Promotion In Communities, Holistic and Wellness Approaches, Spinger Publishing Company, 2002
2. Edelman CL, Mandle DL: Health Promotions Throughout The Lifespan, Fifth Edition, Mosby, 2002.
3. Pender NJ, Murdaugh JL, Parsons MA: Health Promotion in Nursig Practice, Fifty Edition, Pearson-Prentice Hall, 2006.
4. Maville JA, Huerta CG (2008) Health Promotion in Nursing. Thompson Delmar Learning, 2nd Edition,New York, USA 2. Allender JA, Rector C, Warner KD
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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