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Week
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Topics
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Study Metarials
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1
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Definition of society / Elements of social structure / Health-disease concept / Primary health services
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K1, Episode 1
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2
|
Public health concept / Principles in public health,
Methods of determining the health status of the community / Community identification / Assessment
|
K1, Episode 4,
|
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3
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Health level indicators (criteria) / Social sciences health relationship / Social factors affecting Health Level
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K1, Episode 4,
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|
4
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Health Management
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K1, Episode 14
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5
|
Risk groups in a community/Status of women in a community
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K1, Episode 1
|
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6
|
Health education and communication
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K1, Episode 16
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7
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Community nutrition
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K1, Episode 11
|
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8
|
Antropometric measurements in determination of nutritional and health status
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K1, Episode 1
|
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9
|
Mother Health and Family Planning
|
K1, Episode 6
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10
|
Infancy and Childhood / Common nutritional problems in society, suggestions for solutions
|
K1, Episode 11
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11
|
School age and adolescent period
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K1, Episode 8
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12
|
Control of noncommunicable diseases and aging problems
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K1, Episode 13
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13
|
Control of infectious diseases
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K1, Episode 12
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14
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Environmental health / Occupational health
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K1, Episode 9,10
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Prerequisites
|
-
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Language of Instruction
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Turkish
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Responsible
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Lecturer Fatma Tayhan Kartal
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Instructors
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-
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Assistants
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-
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Resources
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1. Bertan M ve Güler Ç (Ed.) (1995). Halk Sağlığı Temel Bilgiler. 2. Baskı, Ankara; Güneş Kitabevi.
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Supplementary Book
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1. Bilir N. Güler Ç (1989). Epidemiyoloji, Ankara; Hatipoğlu Yayınevi.
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Goals
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Health and disease concepts, principles of health protection, health protection, primary protection principles and methods, health-related events in society to recognize the size of this issue. The method is provided to measure development and effectiveness.
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Content
|
Definition of society / Elements of social structure / Health-disease concept / Primary health services, Public health concept / Principles in public health, Methods of determining the health status of the community / Community identification / Assessment, Health level indicators (criteria) / Social sciences health relationship / Social factors affecting Health Level, Health Management, Risk groups in a community/Status of women in a community, Health education and communication, Community nutrition, Antropometric measurements in determination of nutritional and health status, Mother Health and Family Planning, Infancy and Childhood / Common nutritional problems in society, suggestions for solutions, School age and adolescent period, Control of noncommunicable diseases and aging problems, Control of infectious diseases, Environmental health / Occupational health
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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-
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2
|
Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
|
-
|
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3
|
Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
|
2
|
|
4
|
Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
|
2
|
|
5
|
Gains the ability of strategy development, implementation and training for food safety of society.
|
1
|
|
6
|
Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
|
-
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7
|
Gains the ability to communicate effectively with team members, patient and other people.
|
-
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
|
-
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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-
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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-
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