| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI298 | ||||
| Course Name: | Oral and Dental Health | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. KÜBRA CANTÜRK | ||||
| Course Lecturer(s): | Kübra Cantürk- Halil Çelik | ||||
| Course Assistants: |
| Course Objectives: | To provide them with knowledge about oral and dental health, preventive dentistry, the introduction of teeth and surrounding tissues and diseases, caries and periodontal disease epidemiology, dental treatments. |
| Course Content: | 1. Dentistry General Information a. History b. Lessons Learned by Dentists c. Interests – areas of dentists D. Dental service procurement areas in Turkey 2. Introduction of Tooth and Surrounding Tissues a. Tooth anatomy b. Physiology c. Embryology 3. Oral, Dental and Maxillofacial Diseases and Treatment 1 (3 lessons) a. Dental Hard Tissue Diseases and Treatments b. Prosthetic Treatments c. Pedodontic Treatments d. Aesthetic Treatments e. Orthodontic Applications 4. Oral, Dental and Maxillofacial Diseases and Treatment 2 (3 lessons) a. Gum Diseases and Treatments b. Diseases Requiring Surgical Procedure and Their Treatments c. Implant Applications d. Temporomandibular joint disorders and treatments 5. Digital Dentistry 6. Preventive Dentistry and Current Approaches a. Agents that prevent caries formation 7. Oral and Dental Health Care and Education a. Tooth brushing techniques b. Floss use 8. Patient and Doctor Rights and Malpractice 9. Health Tourism |
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The students who have succeeded in this course;
1) Has knowledge about oral and dental health, preventive dentistry 2) Has superficial knowledge about dental and gingival diseases 3) Has knowledge of what treatments are applied in dentistry. |
| Week | Subject | Related Preparation |
| 1) | Dentistry General Information | Lesson slide 1 |
| 2) | Introduction of Tooth and Surrounding Tissues | Lesson slide 2 |
| 3) | Oral, Dental and Maxillofacial Diseases and Treatment 1 | Lesson slide 3 |
| 4) | Oral, Dental and Maxillofacial Diseases and Treatment 1 | Lesson slide 4 |
| 5) | Oral, Dental and Maxillofacial Diseases and Treatment 1 | Lesson slide 5 |
| 6) | Oral, Dental and Maxillofacial Diseases and Treatment 2 | Lesson slide 6 |
| 7) | Oral, Dental and Maxillofacial Diseases and Treatment 2 | Lesson slide 7 |
| 8) | Oral, Dental and Maxiilofacial Diseases and Treatment 2 | Lesson slide 8 |
| 9) | Digital Dentistry | Lesson slide 9 |
| 10) | Preventive Dentistry and Current Approaches | Lesson slide 10 |
| 11) | Oral and Dental Health Care and Education | Lesson slide 11 |
| 12) | Patient and Doctor Rights and Malpractice | Lesson slide 12 |
| 13) | Health Tourism | Lesson slide 13 |
| Course Notes / Textbooks: | 1. Textbook of clinical cariology, Anders Thylstrup & Ole Fejerskov, Copenhagen : Munksgaard, 1994. 2. Sturdevant's Art and Science of Operative Dentistry, Theodore Roberson, Harald O. Heymann, Edward J. Swift, Jr, Elsevier Health Sciences, 2006. 3. Konservatif Diş Tedavisi, Gündüz Bayırlı& Şükrü Şirin, Dünya Tıp Kitabevi Istanbul, 1982 |
| References: | 1. Essentials of Dental Caries, Edwina A. M. Kidd, Sally Joyston-Bechal, Oxford University Press, 1997. 2. Principles and Practice of Operative Dentistry, Gerald T. Charbeneau, Lea & Febiger, 1975. 3. Orban’ s Oral Histology and Embryology, S.N. Bhaskar , Mosby-Year Book, 1990. 4. Advances in Operative Dentistry, Nairn H.F. Wilson, Massimo Fuzzi, Jean-Francois Roulet, Quintessence Publishing Co Ltd, 1999. |
| Course Learning Outcomes | 1 |
2 |
3 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 13 | 6 | 1 | 91 | |||
| Midterms | 1 | 10 | 1 | 11 | |||
| Final | 1 | 10 | 1 | 11 | |||
| Total Workload | 113 | ||||||