Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI199 | ||||
Course Name: | Transculturel Nursing | ||||
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. ATİYE TÜRKER | ||||
Course Lecturer(s): | Atiye Türker | ||||
Course Assistants: |
Course Objectives: | The aim of this course is to students; define the concept of culture; to realize the impact of culture on health, disease, religion and diet; take into account the patient's cultural structure in planning nursing care; to explain their goals by knowing intercultural nursing models; by collecting cultural data from the patient, specific to the patient's culture to plan nursing care. |
Course Content: | Culture, Nursing and Culture, Intercultural Nursing Care, Intercultural Nursing Models, Intercultural Communication |
The students who have succeeded in this course;
1) Defines the concept of culture 2) Knows intercultural nursing models and can explain their goals 3) Can collect cultural data from the patient 4) Considers the patient's cultural structure in planning nursing care |
Week | Subject | Related Preparation |
1) | Explanation of the learning outcomes of the course, general definitions | |
2) | People and Culture | |
3) | Health, Disease and Culture | |
4) | Cultural Factors Affecting Health and Disease | |
5) | Culture, Health and Religion | |
6) | Culture and Nutrition Immigration and Culture | |
7) | Nursing and Culture | |
8) | Cultural Processes and Intercultural Nursing | |
9) | Cultural Processes and Intercultural Nursing | |
10) | Cross-Cultural Nursing and Its Historical Development | |
11) | Intercultural Nursing Models | |
12) | Intercultural Nursing Models | |
13) | İntercultural Approaches in Nursing Care | |
14) | İntercultural Approaches in Nursing Care | |
15) | Final |
Course Notes / Textbooks: | • Seviğ Ü. Tanrıverdi G. (2014). Kültürlerarası Hemşirelik. Akademi Yayınları, İstanbul. |
References: | Tanrıverdi G. (2019). Farklı Dinler ve Hemşirelik Yaklaşımları. Nobel Kitapevi, Ankara. Seviğ Ü. Tanrıverdi G. (2014). Kültürlerarası Hemşirelik. Akademi Yayınları, İstanbul. Şahin, N.H., Bayram, G.O., Avcı, D. (2009). Kültüre Duyarlı Yaklaşım: Transkültürel Hemşirelik. Hemşirelikte Eğitim ve Araştırma Dergisi, 6 (1): 2-7. Taylan, S., Alan, S., Kadıoğlu, S. (2012). Hemşirelik Rolleri ve Özerklik. Hemşirelikte Araştırma Geliştirme Dergisi, 2, 66-74. Altunbey T., Yağbasan M. (2020). Kültürlerarası Çalışmalarda Yöntemler, Yaklaşımlar ve Kuramlar Üzerine Genel Bir Değerlendirme. Karadeniz İletişim Araştırmaları Dergisi, 10(2), 1-18. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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 |
Quizzes | 1 | % 20 |
Presentation | 1 | % 20 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 15 | 29 |
Study Hours Out of Class | 14 | 28 |
Presentations / Seminar | 1 | 2 |
Homework Assignments | 2 | 20 |
Quizzes | 2 | 20 |
Final | 1 | 28 |
Total Workload | 127 |