Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI165 | ||||
Course Name: | Children in Hospitals and Health Institutions | ||||
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: | 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. |
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 |
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 |
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 |