Gastronomy and Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI229 | ||||
Course Name: | Rational Drug Use in Clinical Practice | ||||
Semester: | Spring | ||||
Course Credits: |
|
||||
Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
|
||||
Mode of Delivery: | E-Learning | ||||
Course Coordinator: | Öğr. Gör. ŞERİFE YEKBUN TÜTÜNCÜ | ||||
Course Lecturer(s): | Ş. Yekbun Tütüncü | ||||
Course Assistants: |
Course Objectives: | This course aims to provide information about rational drug use and practices, inform healthcare personnel about drug problems they may encounter, and provide public education about drugs. |
Course Content: | Definition of rational drug use, consequences of misuse of drugs, rational drug practices, case studies, updating information in terms of rational drug use in special patient groups (children and the elderly, psychiatric patients) and evaluating clinically important drug interactions, evaluating the information on rational drug use and patient education. |
The students who have succeeded in this course;
1) Learns the rational drug definition. 2) Learns rational drug applications. 3) Learns the concepts of rational drug administration in various patient groups. 4) Understands the selection of drugs suitable for the clinical condition of the patient in the treatment of diseases. 5) Learns individualization of the dose. May refer the patient to the physician so that rational treatment can be provided in collaboration with the physician regarding different treatment approaches to different populations. 6) Learns irrational treatment approaches in different groups |
Week | Subject | Related Preparation |
1) | Introduction to the Course, Course Objectives and Learning Objectives | |
2) | Rational Drug Use: Introduction and General Definitions | |
3) | Rational Antibiotic Use | |
4) | Rational Drug use in Elderly | |
5) | Rational Drug use in Elderly II | |
6) | Rational Drug Use in pediatric patients | |
7) | Midterm Exam | |
8) | Rational Drug Use in Pregnant women | |
9) | Rational Drug Use in Pregnant Women II | |
10) | Rational Drug Use in Psychiatry | |
11) | Rational Drug Use in Anxiety | |
12) | Patient Education and an Example for Presentation | |
13) | Student Presentations | |
14) | Student Presentations | |
15) | Final Exam | |
16) | Final Exam |
Course Notes / Textbooks: | DiPiro, J. T., Talbert, R. L., Yee, G. C., Matzke, G. R., Wells, B. G., & Posey, L. M. (2017). Pharmacotherapy: A Pathophysiologic Approach, 10e. |
References: | Ders notları |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||||||||||
1) Define and explain the general concepts related to gastronomy and culinary arts. | ||||||||||||||||||
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | ||||||||||||||||||
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | ||||||||||||||||||
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | ||||||||||||||||||
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | ||||||||||||||||||
6) Dominates the terminology of food and beverage. | ||||||||||||||||||
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | ||||||||||||||||||
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | ||||||||||||||||||
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | ||||||||||||||||||
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | ||||||||||||||||||
12) Follow current developments in the field and profession. | ||||||||||||||||||
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | ||||||||||||||||||
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | ||||||||||||||||||
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | ||||||||||||||||||
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | ||||||||||||||||||
17) Prepares meals of Turkish and different country cuisines. | ||||||||||||||||||
18) Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Define and explain the general concepts related to gastronomy and culinary arts. | 3 |
2) | Defines and explains the internal and external environment relations that are affected by the food and beverage businesses. | 3 |
3) | Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field. | 3 |
4) | To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 3 |
5) | To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 3 |
6) | Dominates the terminology of food and beverage. | 3 |
7) | Organize all kinds of organizations in the field of Gastronomy and Culinary Arts. | 3 |
8) | Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department. | 2 |
9) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 3 |
10) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
11) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 3 |
12) | Follow current developments in the field and profession. | 2 |
13) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 2 |
14) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | 3 |
15) | Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | 3 |
16) | Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 3 |
17) | Prepares meals of Turkish and different country cuisines. | 3 |
18) | Have knowledge and methods about the subjects in the curriculum such as food safety, sustainability, nutrition principles and hygiene, cooking methods, menu planning, tourism and use this knowledge and methods for professional development. | 3 |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 0 |
Presentation | 1 | % 0 |
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 | 28 |
Study Hours Out of Class | 15 | 45 |
Homework Assignments | 15 | 15 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 90 |