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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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Defines the concepts of infectious diseases, The importance of nosocomial infections
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2
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Microorganisms that cause nosocomial infections
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3
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The overall transmission routes of nosocomial infections
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4
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The formation of infectious diseases
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5
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Nosocomial urinary tract infections
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6
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Nosocomial surgical site infections
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7
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Nosocomial bloodstream infections
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8
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Midterm exams
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9
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Nosocomial infections staff health
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10
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Hospital infection control committee and tasks
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11
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Control measures and management of nosocomial infections
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12
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Surveillance of nosocomial infections
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13
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The role of microbiology laboratory control of nosocomial infections
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14
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Hospital waste management
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15
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The use of antibiotics in the fight against nosocomial infections
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Prerequisites
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-
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Language of Instruction
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Turkish
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Coordinator
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Asst. Prof. Şinasi AŞKAR
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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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Altındiş M. (2010). Hemşireler için mikrobiyoloji, Nobel Kitabevi, İstanbul.
Alp E. ve ark. (2012) Enfeksiyon Kontrol Programı. Hastane enfeksiyonlarından korunma el kitabı.
Yüce A., Çakır N.(2009) Hastane İnfeksiyonları.Güven kitabevi, izmir.
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Supplementary Book
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Görak G., Savaşer S., Yıldız S. (2011), Bulaşıcı Hastalıklar Hemşireliği. İstanbul Tıp Kitabevi.
Aksakoğlu G., Ellidokuz H. (1996), Bulaşıcı Hastalıklarla Savaş İlkeleri, Açılım yayıncılık, İzmir.
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Goals
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To learn nosocomial infections etiology, epidemiology, clinical manifestations, modes of transmission, prevention and control measures.
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Content
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-
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Program Learning Outcomes |
Level of Contribution |
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1
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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
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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2
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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2
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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-
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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1
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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1
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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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-
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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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