Week |
Subject |
Related Preparation |
1) |
Introduction to therapeutic medical devices
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2) |
Pacemakers, cardiac anatomy, heart block
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3) |
Asynchronous cardiac pacemaker
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4) |
Timing circuit, output circuit, lead wires and electrodes
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5) |
Synchronous pacemakers
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6) |
Pacemaker timing cycles, single chamber timing, dual chamber timing
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7) |
Pacemaker mediated tachycardia
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8) |
Defibrillators, charging/discharging examples
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9) |
Cardiac-assist devices, intra-aortic balloon pump
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10) |
Hemodialysis
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11) |
Lithotripsy
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12) |
Ventilators
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13) |
Drug infusion pumps |
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14) |
Electrosurgical unit |
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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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