Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI221 | ||||
Course Name: | Mother and Child Health | ||||
Semester: |
Fall Spring |
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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: | Araş. Gör. ELİF BALKAN | ||||
Course Lecturer(s): | Asst. Prof. Refika Genc Koyucu | ||||
Course Assistants: |
Course Objectives: | Students' maternal and child health, Pregnancy, Childbirth, Postpartum, Diseases of 0-5 year old children, Contagious Diseases of 0-5 year old children, etc. to develop their skills. |
Course Content: | Definition of mother-child health, status of child health in our country and in the world, formation of pregnancy, child development during pregnancy, physical development (height, weight) and follow-up of 0-5 year old children, pediatric diseases (diarrhea and respiratory tract infections) seen in 0-5 year old children , immunization and rash diseases), vaccines, alternative practices related to pregnancy and newborn. |
The students who have succeeded in this course;
1) Will be able to define the factors affecting maternal and child health in the world and in our country. 2) Will be able to evaluate the criteria showing maternal and child health. 3) Will be able to explain the formation of pregnancy and the development of the child during pregnancy. 4) Will be able to define infectious and chronic diseases of children. 5) Will know the basic concepts of maternal and child health. 6) Has knowledge about alternative practices related to pregnancy and newborn. |
Week | Subject | Related Preparation |
1) | The Situation of Mother-Child Health in the World in Turkey and Basic Indicators | |
2) | Definition of Health and Factors Affecting Health | |
3) | Pregnancy Development (Antenatal, Birth, Postnatal) | |
4) | Child Development (Postnatal Newborn Care) | |
5) | Robust Child Follow-up (Public Health Approach) | |
6) | Dairy Banking and Ethical Dimension | |
7) | Midterm exam | |
8) | Diseases and Symptoms of 0-5 Years-Old Children | |
9) | Diseases and Symptoms of 0-5 Years-Old Children | |
10) | Traditional (Taste) Practices in the Newborn | |
11) | vaccines | |
12) | Game Injuries and First Aid | |
13) | Approach to Child Abuse | |
14) | Baby and Child Nutrition | |
15) | Course evaluation | |
16) | Final exam |
Course Notes / Textbooks: | T.C. Sağlık Bakanlığı anne bebek cocuk ergen izlem protokolleri rehberi |
References: | Öğretim üyesinin önerdiği makaleler |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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Program Outcomes | |||||||||||||||
1) Define / explain general concepts in culinary profession. | |||||||||||||||
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
5) Dominates the terminology of food and beverage. | |||||||||||||||
6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
11) Follow current developments in the field and profession. | |||||||||||||||
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define / explain general concepts in culinary profession. | |
2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
5) | Dominates the terminology of food and beverage. | |
6) | Organize all kinds of organizations in the field of culinary. | |
7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
11) | Follow current developments in the field and profession. | |
12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 30 |
Final | 1 | % 70 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 30 | |
PERCENTAGE OF FINAL WORK | % 70 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Presentations / Seminar | 7 | 21 |
Homework Assignments | 16 | 48 |
Midterms | 1 | 3 |
Final | 1 | 3 |
Total Workload | 117 |