| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI326 | ||||
| Course Name: | Digital Technologies in Health | ||||
| Semester: | Fall | ||||
| 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. EMEL GÜMÜŞ | ||||
| Course Lecturer(s): | Dr.Emel Gümüş | ||||
| Course Assistants: |
| Course Objectives: | In this course; Artificial Intelligence and Digital Technologies in Health Sciences to have a basic level of knowledge about technology and to use technology use, cooperation in multidisciplinary work Providing and integrating work with digital technologies is intended. |
| Course Content: | Students who successfully complete this course will; 1. will be able to work on digital technologies and Artificial Intelligence in health care can express/explain basic knowledge orally/written. 2. Describe the so-called disruptive technology in healthcare can present the concepts and applications in oral/written form. 3. will be able to present the digital technology and other related define concepts and make connections between them can explain. 4. Define and discuss innovative thinking. 5. Technological solution in health care issues with entrepreneurial spirit. develop and implement recommendations. 6. There is a relationship between the concepts of technology, innovation and entrepreneurship. compare/contrast the connections/similarities and differences can explain. 7. Have the necessary equipment for technology-based projects students bring their ideas to life with innovative and entrepreneurial spirit List/group the basic steps to be able to pass the ethical and legal issues. 8. Have knowledge about Ethical and Legal Issues and to be able to make evaluation, 9. Communication and Collaboration in Health Services 10. Assessment of New Trends and Future Perspectives will be able to do it. |
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The students who have succeeded in this course;
1) 1. will be able to work on digital technologies and Artificial Intelligence in health care can express/explain basic knowledge orally/written. 2) 2. Describe the so-called disruptive technology in healthcare can present the concepts and applications in oral/written form. 3) 3. will be able to present the digital technology and other related define concepts and make connections between them can explain. 4) 4. Define and discuss innovative thinking. 5) 5. Technological solution in health care issues with entrepreneurial spirit. develop and implement recommendations. 6) 6. There is a relationship between the concepts of technology, innovation and entrepreneurship. compare/contrast the connections/similarities and differences can explain. 7) 7. Have the necessary equipment for technology-based projects students bring their ideas to life with innovative and entrepreneurial spirit List/group the basic steps to be able to pass the ethical and legal issues. 8) 8. Have knowledge about Ethical and Legal Issues and to be able to make evaluation, 9) 9. Communication and Collaboration in Health Services 10) 10. Assessment of New Trends and Future Perspectives will be able to do it. |
| Week | Subject | Related Preparation |
| 1) | Meeting Students • Introduction: Comprehensive explanation of course content, evaluation methods and expectations. | |
| 2) | Introduction to Digital Technologies in Healthcare • Industry 4.0 and Digital Transformation • Development of digital technologies in Healthcare | |
| 3) | Use of technology in Health Services, • Concept of Artificial Intelligence? • Artificial Intelligence learning methods and biases | |
| 4) | Mobile Applications, • Wearable Technologies • Internet of things (IoT) | |
| 5) | Virtual and augmented reality, BloczincirAR, VR, XR Technologies | |
| 6) | Being a healthcare professional in the digital age and digital health literacy | |
| 7) | Improving Quality of Care and changing quality of care The role of artificial intelligence and innovation | |
| 8) | Midterm week | |
| 9) | Digital Story and Gamification in Health • Preparing educational programs for children | |
| 10) | Digital Story and Gamification in Health • Preparing educational programs for children | |
| 11) | Entrepreneurship and Project Design Ability in the Health Ecosystem Artificial Intelligence Project Examples in Health | |
| 12) | Artificial Intelligence Robot Technologies, Robot Nurses, Robot Doctors, Children and Robots | |
| 13) | Telehealth, telemedicine, electronic health records, big data | |
| 14) | Addictions – Technology addiction and things to watch out for points, specifically for parents and children | |
| 15) | Final week |
| Course Notes / Textbooks: | Ders notları kullanılacak * Ders kitabı zorunlu değil |
| References: | *"Digital Transformation: Build Your Organization's Future for the Innovation Age" - Lindsay Herbert * "The Fourth Industrial Revolution" - Klaus Schwab * "Healthcare Disrupted: Next Generation Business Models and Strategies" - Jeff Elton, Anne O'Riordan *Sağlık Bilimlerinde Yapay Zekâ. (2019). Melih Bulut, Nevit Dilmen, Gökhan Bora Esmer, Murat Gezer, Çiğdem Selçukcan Erol, Leyla Türker Şener (Ed.). İstanbul: Çağlayan Kitabevi. *Tıp Bilişimi. (2021). Nilgün Bozbuğa, Sevinç Gülseçen. (Ed.). İstanbul: İstanbul University Press. Sağlıkta İleri Teknoloji. (2019). Mustafa Said Yıldız (Ed.). Ankara: Nobel Yayınevi. |
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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 |
| Attendance | 14 | % 20 |
| Quizzes | 3 | % 20 |
| 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 | 14 | 2 | 1 | 42 | |||
| Midterms | 1 | 30 | 1 | 31 | |||
| Final | 1 | 30 | 1 | 31 | |||
| Total Workload | 104 | ||||||