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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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Introduction to the course: introduction, objectives and learning objectives
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R1-General intro
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2
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Health and Nutrition
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R1-Chapter-2 SR1-Chapter-4
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3
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Community Nutrition Problems and Causes
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R1-Chapter-7 SR1-Chapter-4
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4
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Principles of Adequate and Balanced Nutrition Obesity and Its Problems
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R1-Chapter-2 R2-Part-5-Chapter-01 SR1-Chapter-4
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5
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Energy Requirement
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R1-Chapter-2 R2-Part-5-Chapter-01
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6
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Ideal Height and Weight Calculation, Food Groups and Food Pyramid
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R1-Chapter-3 R2-Part-5-Chapter-01 SR1-Chapter-4
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7
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Introduction to Nutritional Elements
Carbohydrates, Proteins
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R1-Chapter-4 R2-Part-5-Chapter-01 SR1-Chapter-4
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8
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Oils and Vitamins
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R1-Chapter-4 R2-Part-5-Chapter-01 SR1-Chapter-4
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9
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Minerals and Water
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R1-Chapter-5 SR1-Chapter-4
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10
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General Principles Of Patient Nutrition
Standard Hospital Diets
Diet Cuisine-Feeding the Patient and Diet
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R1-Chapter-5-7 SR1-Chapter-4
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11
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Nutrition for Those with Cardiovascular Disease
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R1-Chapter-3 R3-Chapter-11
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12
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Nutrition in Diabetes
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R1-Chapter-3 R3-Chapter-11
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13
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Nutrition in Cancer Patients
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R1-Chapter-3 R3-Chapter-11
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14
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Feeding the Patient
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R1-Chapter-6
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Prerequisites
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No
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Language of Instruction
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Turkish
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Responsible
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Lecturer, Hasan Çerçioğlu
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Instructors
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1-)Öğretim Görevlisi Hasan Çerçioğlu
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Assistants
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Lecturer Kamile ÖNER, Lecturer Selma ARSLANTAŞ, Asst. prof. Huri Seval GÖNDEREN ÇAKMAK
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Resources
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R1. Kalkan, I., Akman, M. (2017). Klinik Uygulamalarda Beslenme. Güneş Tıp Kitapevleri, Anakara.
R2. Konak, S. (2016). Sosyal, Ruhsal ve Medikal Yönleriyle Evde Bakım. Kongre Kitapevi.
R3. Kapucu, S. (2019). Geriatri Hemşireliği. Hipokrat Kitapevi, Ankara.
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Supplementary Book
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SR1. Craven, Hirnle and Jensen. (2015). Fundamentals of Nursing. Lippincot, Williams&Wilkons.
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Goals
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The effect of inadequate and unbalanced nutrition on health, nutrients, food groups, nutritional problems seen in the society and its causes, calculation of ideal body index, nutrient pyramid, carbohydrates, vitamins, minerals, water, patient diets and to gain skills in nutrition for diseases.
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Content
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Introduction of the course: introduction, purpose and learning objectives, Health and Nutrition, Nutrition Problems in Society and Its Causes, Adequate and Balanced Nutrition Principles, Obozit and its Problems, Energy Requirement, Calculation of Ideal Height and Weight, Food Groups and Food Pyramid, Carbohydrates, Proteins , Oils, Vitamins, Minerals and Water, General Principles of Patient Nutrition, Standard Hospital Diets, Diet Cuisine-Patient Nutrition and Diet, Nutrition in Patients with Cardiovascular Diseases, Nutrition in Diabetes, Nutrition in Patients with Cancer, Feeding Patients.
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Program Learning Outcomes |
Level of Contribution |
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1
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Through the information obtained in the field of Patient Care at home, using the necessary data, problems are detected, solution oriented planning - implementation and solution proposal are developed.
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-
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2
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Provides nursing care within the framework of ethical values and principles.
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-
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3
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To have sufficient ability to use foreign language knowledge and technology in applications related to Patient Care at home.
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-
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4
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It shares ideas and solutions with the people and institutions concerned about home care.
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-
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5
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She/he fulfills her/his duty in a creative and creative way as an individual with life-long learning skills.
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4
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6
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It performs a specific task independently, using basic informa-tion about home care.
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-
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7
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The universality of social rights, social justice, public health, occupa-tional health and safety issues will have enough consensus.
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-
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8
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It serves in the patient care practices at home with team service approach and in cooperation with team.
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-
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9
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In the field of patient care at home, the knowledge required to reach information - uses communication technologies and follows developments.
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-
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10
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It has a technical experience in Patient Care at home, knowledgeable, experienced, specialized in the field of human resources as well as providing services in the field.
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4
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11
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It provides effective communication between people and institutions using the knowledge and skills acquired in the field of Patient Care at home using the right communication techniques.
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3
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12
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The physical, psychological, social and economic aspects of the patients ensure that healing and empowering measures are taken and they provide care in accordance with the requirements set out in these directions.
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5
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13
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It can plan the educational activities necessary for the protection and development of health, give necessary trainings and participate in the projects and activities for social responsibility awareness and social environment.
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3
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14
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In health care service presentation, it behaves according to quality management and its processes.
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-
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15
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It carries out functions to provide care and care for special needs groups such as children, the disabled and the elderly.
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4
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