| ANESTHESIA (TURKISH) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| ANZ2009 | Toxicology | Spring | 2 | 0 | 2 | 3 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | Associate |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. Neslihan Bektaş |
| Course Lecturer(s): |
Instructor FURKAN GÖZEL |
| Course Objectives: | Live as a result of the continuous development of science and technology communities to the risk of toxic substances, poisoning and related illnesses to provide information about the formation. |
|
The students who have succeeded in this course; The students who successfully complete this course; 1 Toxicology history, development, principles will have detailed information about, 2 types of intoxication, will have detailed information about the effects of poisoning, 3 of poisoning and toxicity assays will have detailed information about, 4 will have detailed information on the toxicokinetics of poisons, 5 Bacterial toxins, animal toxins, mycotoxins and pesticides have knowledge about. |
| Toxicology definition and importance, poison and poisoning concept, the poison of the access roads, mechanism of action, Pesticides, toxic gases and vapors, organic solvents, metallic poisons, radiation and radioisotopes, mycotoxins, food poisoning, bacterial toxins, plant toxins and animal poisons that course content constitute. |
| Week | Subject | Related Preparation | |
| 1) | Introduction to Toxicology, Toxicology Information About | None | |
| 2) | Definition and Classification of Toxicology | None | |
| 3) | toxication | None | |
| 4) | Mechanism of action of toxins I | None | |
| 5) | Mechanism of action of toxins II | None | |
| 6) | Toxicity Tests | None | |
| 7) | Food Sources of Toxic Substances I | None | |
| 8) | Food Sources of Toxic Substances II | None | |
| 9) | Contaminants I | None | |
| 10) | Contaminants II | None | |
| 11) | Food Additives I | None | |
| 12) | Food Additives II | None | |
| 13) | Chemical Preservatives in Food I | None | |
| 14) | Chemical Preservatives in Food II | None | |
| Course Notes: | Altuğ, Tomris, 2003. Introduction to Toxicology and Food, CRC Press, New York, USA. |
| References: | Vural N, Toksikoloji, Ankara Ü. Eczacılık Fak. Yay. No: 73, Ankara, 2005, 659 s. Şanlı Y, Veteriner Klinik Toksikoloji, Medipres, Ankara, 2002, 808 s |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 0 | % 0 |
| Presentation | 0 | % 0 |
| Project | 0 | % 0 |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 40 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 0 |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 3 | 42 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 1 | 2 | 2 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 1 | 1 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 75 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | The use of theoretical knowledge in practice | |
| 2) | Effective use the terminology of the field | |
| 3) | Behave according to basic professional legislation related the field | |
| 4) | Use information and communication technology, express professional knowledge through written and verbal/non-verbal communication. | |
| 5) | Behave according to social, scientific, cultural and professional ethics values. | |
| 6) | Behave according to quality management and processes and participate in these processes. | |
| 7) | Communicate in foreign language at a basic level | |
| 8) | Carry out techniques according to developing technology and use new tools and devices. | |
| 9) | Develop themselves personally and professionally updating knowledge, skills and competencies of the field with lifelong learning awareness. | |
| 10) | To provide evaluation and preparation of the patient prior to anesthesia | |
| 11) | To make the necessary preparations prior to anesthesia in the operating room | |
| 12) | The ability to intervene when necessary to make patient monitoring during anesthesia | |
| 13) | At the end of the period of the awakening of the patient to make the assessment of the patient's airway surgery and the process from the take of the patient's room to provide patient safety. |