Wave motion, electromagnetic theory, electromagnetic spectrum, propagation of light , measurement of optical properties of tissues, optics, microscopy, lasers, mechanisms of laser-tissue ineractions, lasers in surgery, tissue welding, laser tweezers, lasers in imaging, diagnostic applications, electrosurgery versus laser surgery, laser safety.
Teaching methods of the course are lecture, reading, discussion and problem solving.
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| Week |
Subject |
Related Preparation |
| 1) |
About the course |
|
| 2) |
Introduction to wave motion, electromagnetic waves and spectrum |
|
| 3) |
Propagation of light: reflection, refraction, scattering, interference and diffraction |
Read the lecture notes of Week 2 |
| 4) |
What is a LASER? |
Read the lecture notes of Week 3 |
| 5) |
Laser-tissue interactions |
Read the lecture notes of Week 4 |
| 6) |
Photochemical interactions |
Read the lecture notes of Week 5 |
| 7) |
Photothermal interactions |
Read the lecture notes of Week 6 |
| 8) |
Photomechanical interactions |
Read the lecture notes of Week 7 |
| 9) |
Lasers in ophthalmology
|
Read the article provided by the instructor |
| 10) |
Lasers in dermatology |
Read the article provided by the instructor |
| 11) |
Lasers in general surgery |
Read the article provided by the instructor |
| 12) |
Lasers in imaging |
Read the article provided by the instructor |
| 13) |
Diagnostic applications |
Read the article provided by the instructor |
| 14) |
General review |
|
| |
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. |
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BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
