| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | UNI138 | ||||
| Course Name: | Interdisciplinary Health Literacy | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | Yes | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Doç. Dr. İNCİ KAYIN | ||||
| Course Lecturer(s): | Assoc Prof Dr İnci Kayın | ||||
| Course Assistants: |
| Course Objectives: | Health professionals should run interdisciplinary work. The objective of the course is to train health professionals whp are prone to teamwork understanding the importance of the concept of health literacy,creating evidence-based awareness and performing health practices based on health literacy principles in order to protect human and public health. |
| Course Content: | Basic principles of the concent of health literacy, the relationship between personal health, public health and health literacy, interdisciplinary work, health communication, the importance of health literacy for different age groups, institutional health literacy, evidence-based information practices in health. |
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The students who have succeeded in this course;
1) Student discusses basic health literacy concepts. 2) Student gains knowledge about the evaluation of health literacy levels. 3) Student analysis the responsibility of her/his area in the field of health literacy. 4) Student grasps the importance of health communication. 5) Student correlates the relationship between health literacy and different age groups. 6) Student gains knowledge about occupational health literacy 7) Student gains knowledge about institutional health literacy 8) Student searches and shares evidence based information about selected community health topics. |
| Week | Subject | Related Preparation |
| 1) | Introduction to health literacy | |
| 1) | ||
| 2) | Consequences of low health literacy and evaluation of health literacy levels. | |
| 3) | Health Communication and Health Literacy | |
| 4) | Organizational Health Literacy | |
| 5) | Importance of Health Literacy For The Elderly | |
| 6) | Importance of Health Literacy For Children | |
| 7) | Importance of Health Lİteracy For Adolescents | |
| 8) | Midterm Homework | |
| 9) | Skin Health and Health Literacy | |
| 10) | Eye health and health literacy | |
| 11) | Mouth and dental health and health literacy | |
| 12) | Smoking addiction and health literacy | |
| 13) | Weight Management and Health Literacy | |
| 14) | Chronical diseases and health literacy |
| Course Notes / Textbooks: | Ders Kitabı mevcut değildir. / Course book not available |
| References: | Ders Notları /Lecture notes |
| Course Learning Outcomes | 1 |
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| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | ||||||||||||||
| 2) Has knowledge about food legislation and professional ethics. | ||||||||||||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | ||||||||||||||
| 4) Can determine the risk factors in food production stages. | ||||||||||||||
| 5) Can provide hygiene, sanitation conditions in food sector. | ||||||||||||||
| 6) Have knowledge about occupational safety in food industry. | ||||||||||||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | ||||||||||||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | ||||||||||||||
| 10) Use current techniques in the field of food technology. | ||||||||||||||
| 11) Identifies problems, generates and presents solutions. | ||||||||||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | ||||||||||||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | ||||||||||||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | ||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | |
| 2) | Has knowledge about food legislation and professional ethics. | |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | |
| 4) | Can determine the risk factors in food production stages. | |
| 5) | Can provide hygiene, sanitation conditions in food sector. | |
| 6) | Have knowledge about occupational safety in food industry. | |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | |
| 10) | Use current techniques in the field of food technology. | |
| 11) | Identifies problems, generates and presents solutions. | |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 6 | % 30 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 13 | 1 | 2 | 39 | |||
| Study Hours Out of Class | 7 | 0 | 2 | 14 | |||
| Homework Assignments | 6 | 1 | 6 | ||||
| Midterms | 1 | 30 | 30 | ||||
| Final | 1 | 40 | 40 | ||||
| Total Workload | 129 | ||||||