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This course broadens the concepts of nursing introduced across the curriculum and helps students gain a broad understanding of the history and overarching principles of public health, and the role of the discipline in improving health and reducing health inequities. Students study the multiple and interacting factors which impact on human health, including bio-physiology; behavior; culture; societal structure (social, political, economic, and built context); and the natural environment. Emphasis is placed on increasing the student’s self-awareness, communicating effectively, and meeting the community health needs of families and communities. Analysis of the health care delivery system includes the impact of political, legal, social and cultural influences on the health of clients.
- Teacher: Ufuk Kaya
This course includes infectious diseases, ways of transmission of diseases, prevention methods from infectious diseases, treatment and nursing care. In this course, the epidemiological processes required to protect against infectious diseases and practices to protect society (vaccination, reduction of risky behaviors, improvement of environmental conditions, fight against vectors, etc.) are learned. Within the scope of this course, basic concepts and epidemiological historical process of infectious diseases, isolation methods in infectious diseases and mortality and morbidity rates related to childhood, adolescence, pregnancy, adult and advanced age infectious diseases, planning practices, surveillance in infectious diseases are learned. In this course, newly defined infectious diseases (COVID-19, EBOLA, ZIKA etc.) are defined, treatment and prevention methods are also examined.
Studying introduction to Food microbiology, factors that affect the growth of microorganisms, bacterial spores and indicator microorganisms, fermentation of foods, spoilage of fruits and vegetables, milk and dairy products,meat, fish and meat products, water and methods of microbiological investigations. Investigating microbiology in the production and spoilage of foods, contamination of enfection from food to people. Give informations about parasites, fungi, molds, viruses that cause spoilage of foods. food poisoning and give practical informations about food storage methods.
The aim of this module is to give information about the classification, features, chemical structures, functions, sources, daily allowance and importance of carbohydrates, proteins and lipids. Also the aim is to provide a sound understanding of nutritional principles in relation to the macronutrient and micronutrient components of the diet. Beside, this course aim is to each basic and healthy cooking procedures in lab and discuss the nutrient contents of foods.
Definition and content of biochemistry,functions and importance of biological water, Acids and bases, pH concept, importance, buffer systems,amino acids, structure and classification, three-dimensional structures of proteins, biological importance, classification of enzymes, enzyme regulation,functions and coenzyme, carbohydrates, definitions of proteins and amino acids and their metabolism,functions of enzymes and hormones here, nucleic acids, purine and pyrimidine metabolism. biochemical foundations of nutritional science, using basic biochemistry information, the biochemical connections between gender,age, special condition, disease, exercise and dietary fuels, nutrients, non-nutrient dietary components and different dietary practices in different environments are examined.
Biochemical foundations of
nutritional science, using basic biochemistry information, the
biochemical connections between gender,age, special condition, disease,
exercise and dietary fuels, nutrients, non-nutrient dietary components
and different dietary practices in different environments are examined.
This course provides comprehensive information about food chemistry and analysis, without categorizing foods according to their names, according to the basic nutrients they contain: At the end of the course, the student will learn the physical and chemical properties of the macro elements and other components in the structure of the food, the physical and chemical reactions that affect the quality of the food, learns the principles of related fundamental analysis. Water chemistry, carbohydrates, amino acids, vitamins and minerals, essential elements in foods, structure - classification, properties, qualitative and quantitative tests of proteins and fats.
While the structure of enzymes, their classification, the factors affecting enzyme activity, their presence in foods and their use in the food industry, and the substances that give flavor, taste and odor are given theoretically, the aforementioned subjects are studied in the laboratory.
This course is based on teaching the evaluation of food quality with objective and subjective methods in food chemistry and analysis, teaching the structural properties of basic food groups, and discussing the effects of functional nutrients and bio-active nutritional components on health with current publications. At the end of this course, the student will be able to know and apply the objective and subjective methods used in the evaluation of food quality, the general structures and properties of basic food groups, sufficient information about functional foods, and current issues related to nutritional science. Within the scope of this course, food quality and control, kinesthetic properties of foods, milk and dairy products, meat, chicken, fish and products, eggs, cereals and legumes, vegetables and fruits, tea, coffee, cocoa and chocolate elements, their properties and functions, functional foods, pre and probiotics, genetically modified foods.