| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI169 | ||||
| Course Name: | Occupational health and Safety | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | |||||
| 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: | Prof. Dr. FAHRİ ERENEL | ||||
| Course Lecturer(s): | Prof.Dr. Fahri Erenel | ||||
| Course Assistants: |
| Course Objectives: | It is aimed to teach labor law, occupational safety concepts, hazard and risk concepts, to recognize risk factors, to develop a sensitivity to the concept of danger, to create a culture of occupational safety, to learn preventive actions to reduce the causes of occupational accidents by examining accident theories. |
| Course Content: | Basic Concepts of Labor Law and Occupational Health and Safety, Risk Factors and Types, Environmental Surveillance, Causes of Work Accidents and Occupational Diseases, Preventive Measures and Occupational Safety Culture, |
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The students who have succeeded in this course;
1) Learns the concepts of danger and risk, 2) Learns risk factors and types, 3) Knows the situations and factors that may cause work accidents and occupational diseases, 4) Knows accident theories and adopts occupational safety culture 5) Knows the basic concepts of labor law. |
| Week | Subject | Related Preparation |
| 1) | Information about the Process of the Course Disaster and Emergency Management | - |
| 2) | Development, Purpose, Importance of Occupational Health and Safety Concepts and Rules, Experienced Events Occupational Health and Safety in Türkiye and the World | - |
| 3) | Causes of Work Accidents and Occupational Diseases and Costs That May Incur Attention and the Human Factor | - |
| 4) | International and National Legislation and Obligations Regarding Occupational Health and Safety | - |
| 5) | Basis of the Employer's Obligation to Supervise/Protect the Worker | - |
| 6) | Hazard-Risk Relationship, Risk Factors | - |
| 7) | Midterm | - |
| 8) | Risk Assessment and Risk Management Risk Assessment in Apartments | - |
| 9) | Occupational Health and Safety Organization in the Workplace | - |
| 10) | Fire and Emergency Management | - |
| 11) | Work Environment Surveillance Protection Policies | - |
| 12) | Occupational Hygiene Occupational Diseases, | - |
| 13) | Security Culture Occupational Health and Safety Management Systems | - |
| 14) | Warning Signs, Protective Equipment, Accident Investigation Elevator Maintenance and Inspection | - |
| 15) | Final Exam | - |
| Course Notes / Textbooks: | Dursun, S., (2012). İş Güvenliği Kültürü. Beta Yayınları. Esin, A., (2014). İş Güvenliği Uzmanı El Kitabı. ODTÜ Yayıncılık |
| References: | İş Hukuku, İş Sağlığı ve Güvenliği ile İlgili Dergiler ve Web Sayfaları |
| Course Learning Outcomes | 1 |
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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 | % 5 |
| Midterms | 1 | % 45 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 48 |
| Study Hours Out of Class | 14 | 31 |
| Presentations / Seminar | 3 | 9 |
| Project | 2 | 6 |
| Homework Assignments | 2 | 6 |
| Midterms | 2 | 7 |
| Final | 4 | 10 |
| Total Workload | 117 | |