Food Technology | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | UNI262 | ||||
Course Name: | Complementary Therapies in Symptom Management | ||||
Semester: | Fall | ||||
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: | Face to face | ||||
Course Coordinator: | Öğr. Gör. NESLİŞAH YAŞAR KARTAL | ||||
Course Lecturer(s): | Lecturer Neslişah YAŞAR KARTAL | ||||
Course Assistants: |
Course Objectives: | The aim of this course; To provide students with the ability to develop a care plan for the continuation of recovery and quality of life by controlling the symptoms that develop due to the clinical condition of the individual. |
Course Content: | Management and care of the main signs and symptoms of diseases |
The students who have succeeded in this course;
1) To be able to describe the symptoms seen in some acute and chronic diseases that affect adult health. 2) Managing the symptoms of the disease 3) To know the complementary methods in addition to the medical treatment applied for the ongoing symptoms of the individual. 4) Being able to assist the individual and their families in symptom management 5) Define complementary therapies 6) To have knowledge about the application areas of complementary therapies 7) Being able to have information about the problems that may occur during complementary therapy applications |
Week | Subject | Related Preparation |
1) | Introduction of the course, Getting to know | Read |
2) | New Approaches in Symptom Management Complementary Therapies | Read |
3) | Relaxation Exercises in symptom management | Read |
4) | Breathing Exercises in symptom management | Read |
5) | Meditation in symptom management | Read |
6) | Aroma Therapy in Symptom Management | Read |
7) | Hypnosis in symptom management | Read |
8) | Midtearm Exam | |
9) | Phytotherapy in symptom management | Read |
10) | Acupressure in symptom management | Read |
11) | Bioenergy in symptom management | Read |
12) | Acupuncture in symptom management | Read |
13) | Therapeutic touch in symptom management | Read |
14) | Massage in symptom management | Read |
15) | Reflexology in symptom management | Read |
16) | Fınal Exam |
Course Notes / Textbooks: | 1. Hoekelman (2004) Bates Fizik Muayene Rehberi (Çev.Ed. H. Özsüt, C. Tetikkurt, S.Vatansever), Nobel Tıp Kitabevi, İstanbul 2. Dinler Y. Refleksoloji-Ayaklardan vücuda yayılan şifa. İstanbul: Cinius Yayınları; 2015. 3. Tabur H, Başaran EBZ. Refleksolojiye giriş tarihten günümüze uzanan şifa kaynağı. Erman T. (Editör). İstanbul: Ezgi Matbaacılık;2009. 4. Yalçıner B. Dünden bugüne refleksoloji terapi. İstanbul: Volga Yayınları; 2015. 5. Çakıroğlu G. Refleksoloji. İstanbul: Kassandra Yayınları; 2013 6. Bilge A., Uğuryol M, Dülgerler Ş, Yıldız M Tamamlayıcı Tedavileri Kullanmaya Yönelik Tutum Ölçeğinin Geliştirilmesi, Ege Üniversitesi Hemşirelik Fakültesi Dergisi 34(2):55-63. |
References: | 1. Hoekelman (2004) Bates Fizik Muayene Rehberi (Çev.Ed. H. Özsüt, C. Tetikkurt, S.Vatansever), Nobel Tıp Kitabevi, İstanbul 2. Dinler Y. Refleksoloji-Ayaklardan vücuda yayılan şifa. İstanbul: Cinius Yayınları; 2015. 3. Tabur H, Başaran EBZ. Refleksolojiye giriş tarihten günümüze uzanan şifa kaynağı. Erman T. (Editör). İstanbul: Ezgi Matbaacılık;2009. 4. Yalçıner B. Dünden bugüne refleksoloji terapi. İstanbul: Volga Yayınları; 2015. 5. Çakıroğlu G. Refleksoloji. İstanbul: Kassandra Yayınları; 2013 6. Bilge A., Uğuryol M, Dülgerler Ş, Yıldız M Tamamlayıcı Tedavileri Kullanmaya Yönelik Tutum Ölçeğinin Geliştirilmesi, Ege Üniversitesi Hemşirelik Fakültesi Dergisi 34(2):55-63. |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
|||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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 |
Homework Assignments | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |