| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI165 | ||||
| Course Name: | Children in Hospitals and Health Institutions | ||||
| 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: | Öğr. Gör. SANİYE SELİN DÖĞER | ||||
| Course Lecturer(s): |
Öğr. Gör. SANİYE SELİN DÖĞER |
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| Course Assistants: |
| Course Objectives: | The aim of this course for each student; It is aimed to learn the appropriate and correct approach to the sick child and his family, to prepare children for hospital life, to provide information about child-family-personnel interaction and applications that support the developmental areas of children. |
| Course Content: | Developmental and mental states of children aged 0-18 who are inpatients and apply to other health institutions with normal and different development, planning methods for preparing sick children for hospital life, child-family-personnel interaction, diagnosis and preparation of children and families for surgery, in hospital Children's rights issues will be discussed. |
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The students who have succeeded in this course;
1) Explains definitions and general information about hospitalized children. 2) Explains the approach to children according to age groups and individual differences 3) Explains the children applying to the health institution and the approach 4) Explain the effects of hospitalization on the child and the approach 5) Children and their families explain the preparatory education for the hospital 6) Explain child, family, staff interaction 7) Explains how to prepare children and families for diagnosis, treatment and surgery 8) Explains play in the hospital, game rooms and hospital schools 9) Explain the deadly disease and its effects on the child 10) Explain the rights of the hospitalized child and his/her family 11) Explains the approach and information to the child and his/her family on returning home |
| Week | Subject | Related Preparation |
| 1) | Definitions and general information about hospitalized children | Lecture Notes |
| 2) | Approach to children according to age groups and individual differences | Lecture Notes |
| 3) | Approach to children according to age groups and individual differences | Lecture Notes |
| 4) | Children applying to the health institution and their approach | Lecture Notes |
| 5) | Effects of hospitalization on the child and approach | Lecture Notes |
| 6) | Hospital preparatory education for children and their families | Lecture Notes |
| 7) | Child, family, staff interaction | Lecture Notes |
| 8) | Midterm | - |
| 9) | Preparing children and families for diagnosis, treatment and surgery | Lecture Notes |
| 10) | Plays and playrooms in the hospital | Lecture Notes |
| 11) | Hospital Schools | Lecture Notes |
| 12) | Deadly disease and child | Lecture Notes |
| 13) | Rights of the hospitalized child and her/his family | Lecture Notes |
| 14) | Approaching and informing the child and family on returning home | Lecture Notes |
| 14) | Approaching and informing the child and family on returning home | Lecture Notes |
| 15) | Case studies | Lecture Notes |
| 16) | Final Exam | - |
| Course Notes / Textbooks: | - BAYKOÇB., N (2006) HASTANE ÇOCUK VE GENÇ, GAZİ KİTABEVİ, ANKARA - EKŞİ, A. (2010) BEN HASTA DEĞİLİM, NOBEL YAYINLARI, ANKARA |
| References: | Ders Notları |
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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 | Workload |
| Course Hours | 14 | 42 |
| Study Hours Out of Class | 16 | 69 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 113 | |