Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	4.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Instructor TUĞBA ŞAHİN TOKATLIOĞLU
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	It is aimed for the student to learn the basic concepts and issues related to health and their relationships with each other, and to evaluate them in terms of individual and community health.
Course Content	Concepts of health and disease, dimensions of health, factors that determine the level of health, social determinants of health, conditions and risk factors affecting health, risk groups in society, concepts and behaviors for protecting and improving health, healthy lifestyle behaviors and their importance, some basic indicators and issues related to health. It includes national and international statistics regarding these.

The aim of the course

It is aimed for the student to learn the basic concepts and issues related to health and their relationships with each other, and to evaluate them in terms of individual and community health.

Course Content

Concepts of health and disease, dimensions of health, factors that determine the level of health, social determinants of health, conditions and risk factors affecting health, risk groups in society, concepts and behaviors for protecting and improving health, healthy lifestyle behaviors and their importance, some basic indicators and issues related to health. It includes national and international statistics regarding these.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Society and Health Concepts, Course Introduction
2	Concept of Health, Dimensions of Health, Protection and Promotion of Health
3	Initiatives to Protect and Promote Health
4	Protecting and Promoting Community Health
5	Improving Family Health
6	Individual Models of Health Promotion
7	Health Promotion Model/Social Models in Health Promotion
8	Midterm
9	Protecting and Promoting Health: Stress and Ways to Cope
10	Health Protection and Promotion: Interpersonal Relationships and Social Support
11	Health Protection and Promotion: Media and Health Promotion
12	Health Protection and Promotion: Health Literacy
13	Supportive Environments to Promote Health
14	Structuring of Health Services and Delivery of Health Services in Our Country

Resources

1.Stanhope M, Lancester J, 1996, Community Health Nursing, Mosby

2.Bertan, M. Güler Ç, 1995, Halk Sağlığı Temel Bilgiler, Güneş, Erci Behice Halk Sağlığı Hemşireliği.

3.Concepts and Practice, Fifth Edition, Lippincott, Philadelphia- New York- Baltimore

4.Eren N, Öztek Z (2002), Sağlık Ocağı Yönetimi, Genişletilmiş Baskı Palme Yayınları, Ankara.

5.Öztek Z, Akdur R, Aycan S (ed), Herkese Sağlık, Türkiyenin Hedef ve Stratejileri (2001), Ankara, Barok Matbaacılık
6.Erefe İ (Ed.) (1998) Halk Sağlığı Hemşireliği El Kitabı, Vehbi Koç Vakfı Yayınları, İstanbul.
7.Güler Ç, Akın L (2006). Halk Sağlığı Temel Bilgiler. Hacettepe Üniversitesi Yayınları, Ankara.

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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