NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BME4010	Healthcare Facility Guidelines and Standards	Spring	3	0	3	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Prof. Dr. ALİ YEKTA ÜLGEN
Course Objectives:	To learn the design and certification requirements for Hospitals, Health Care Facility Management and Safety.

Learning Outcomes

The students who have succeeded in this course;
Guidelines and Minimum Requirements for Design and Construction of Hospital and Health Care Facilities

Course Content

Guidelines and Minimum Requirements for Design and Construction of Hospital and Health Care Facilities; Sterilization, Medical Gas Pipeline System, Earth Grounding, Clean air systems, Hazardous materials and Risk Control, Patient Safety.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Guidelines for Design of Health Care Facilities (AIA)
2)	Hospital Accreditation and JCI Standards; QHA Trent Accreditation Standards
3)	Design Requirements for ICU, OR, X-Ray Department, PET Shielding Requirements
4)	"Medical Gas Pipeline System, Guidelines for Testing Medical Gases (O2, N20 and Medical Air), Medical-surgical vacuum systems, Design of the Vacuum Pump System, Waste Anesthetic Gas Disposal"
5)	Clean-air Systems and Classification, Hospital clean-air zones, Airborne Infection, ISO 14644
6)	Particle Counting, Active/Passive Air Sampling, Isolation Rooms Design Requirements
7)	Midterm Exam I
8)	Earth Grounding System, Isolated Power Systems and Line Isolation Monitor, Conductive Flooring
9)	"Guidelines for Design of Sterilization Department, Sterilization Validation, Sterility and Shelf Life, Bowie-Dick test, Chemical indicators, Biological indicators"
10)	Sterilization Techniques (EtO, Formaldehyde, Ozone, Plasma , Gamma) Compaing EtO and Plasma sterilization techniques
11)	Sterilization Department Design Guidelines, Validation in Sterilization
12)	Health Devices IPM System for Medical Device Performance and Safety Measurements
13)	Waste Management, Management of Hazardous Materials
14)	Midterm Exam II

Sources

Course Notes / Textbooks:

Ders Notları; Power Point sunumlar.

References:

Joint Commission International Accreditation Standards for Hospitals, 6th Edition, Sterilization, Part 1: Sterilization in Health Care Facilities, AAMI (Association for the Advancement of Medical Instrumentation ), 2015 Edition; EN ISO 14644 Standards; EN ISO 7396; Guidelines for the Design and Construction of Health Care Facilities, American Institute of Architects and the Facility Guidelines Institute, 2014; NFPA 99 Standard For Healthcare Facilities, 2015 edition; ECRI Health Devices IPM.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	3	% 20
Midterms	2	% 40
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	12	3	36
Study Hours Out of Class	14	5	70
Homework Assignments	4	7	28
Midterms	2	3	6
Final	1	2	2
Total Workload			142

Contribution of Learning Outcomes to Programme Outcomes

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.