Search results: 341
This course guides the students towards achieving meaningful results that support specific marketing initiatives as well as the overall company objectives. It also informs and aligns the company so that all customer-facing teams are in sync. students can ensure that activities are aligned with the broader goals by linking programs and campaigns to the marketing strategy. Many marketing teams will set the programs and campaigns to focus on over an upcoming six-month period or even annually. Others may do their planning quarterly at time intervals that line up with the organization's business cycles. What matters is that you begin the process early enough so there is ample time to tackle every aspect of planning.
- Teacher: Figen YeSIlada
The aim of this course is to ensure that the student can use and apply the nursing process. The learning outcomes of the course are:
-Exhibits a systematic problem-solving approach in nursing care.
-Provides care in line with the nursing process.
-Discuss the importance of patient records confidentiality in the documentation and reporting stages of the nursing process.
-Identifies the clinical skills required to apply the nursing process.
-Discuss the requirements for the effective use of the nursing process.
-Explains the purpose and importance of the nursing process in nursing practice.
-Explains the theoretical foundations on which the nursing process is based.
-Defines the components of the nursing process.Forensic nursing is the
practice of nursing in which health care and the legal systems intersect.
Students will explore the history of forensic nursing and a variety of forensic
nursing specialty roles. Skills needed for competent and holistic forensic
nursing practice will be presented to care for victims and perpetrators of traumatic
events or criminal acts. Impact of violence across the life-span will be
ascertained. Participation in case study analysis will promote examination of
personal views, open discussion on ethical and legal dilemmas, human rights,
and application of critical thinking.
This course includes topics to increase the competencies of nurses in the education of the nursing student as well as the healthy and patient or family / group. This course includes approaches and methods for the education of nursing students and healthy / sick individual or family / group. In this course; basic education concepts (learning-teaching process, lifelong learning), learning theories and nursing education philosophy, adult education, education systems in nursing, program development and needs analysis, writing goals and objectives, creating content teaching methods and effective presentation techniques, affecting factors for learning (learning styles, strategies, learner characteristics, cultural, etc.), creating a learning environment, material design and educational technologies in patient / health education (distance education, e-learning etc.), measurement and evaluation, continuous professional development (clinic training, adaptation training etc.), clinical teaching, health education (health promotion, health literacy etc.), patient education will be taught.
- Teacher: Pouran Farahani
Microbiological, chemical and biochemical factors that cause food spoilage and methods that prevent spoilage are explained. The importance of personal hygiene for food workers, the sanitation of the kitchen and the equipment used, the hygiene steps to be considered during production and the concept of HACCP are learned. At the end of this course, students will have learned the necessary rules for the protection of safety and health in places where mass food production is made. It contains the necessary information to ensure food safety and hygiene in the whole process during the storage, preparation, cooking, thawing and keeping of food. It is to learn how to eliminate the causes that will lead to food-borne diseases and poisoning, to ensure personal and food hygiene, and how to apply quality assurance systems effectively.
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.
- Teacher: Afet Arkut
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.
- Teacher: Behrouz Rasaei
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.
- Teacher: Cangul Arnavut
Determining the nutritional status and nutritional habits of the society, raising awareness and education of the individual and the society on adequate and balanced nutrition and health, development of nutrition education programs/materials for special groups. Examining the methods and techniques (clinical, anthropometric, biochemical, biophysical, food consumption research, ecological factors, mortality and morbidity statistics) used in determining the nutritional status of the individual and society. Detailed examination of community nutrition and nutritional epidemiology, clinical methods and determination of nutritional status. Community nutrition, nutritional epidemiology and methods of determining nutritional status, nutritional anthropometry, clinical symptoms, biophysical methods, biochemical and hematological methods, health statistics; age-specific mortality and morbidity rates, food consumption studies, determination of ecological factors.
At the end of this course, students will learn; to emphasize and teach the importance of adequate and balanced nutrition, high nutritional value with high hygienic quality and high nutritional value. Information on principles of collective nutrition in commercial enterprises, hygiene / HACCP management and control skills, ability to control cost, commercial enterprises in collective nutrition systems, and the organization / kitchen staff in these enterprises, kitchen / restaurant plan in commercial enterprises, preparation, cooking and service methods, Hygiene, ability to control cost.
- Teacher: Rojina Aygul
At the end of this course, the |
At the end of this course, the students will be taught comprehensive nutrition-health relationship, the role of dietitian in clinical studies, diet planning principles, obesity, weakness, eating disorders, diabetes, cardiovascular diseases, hypertension, digestive system diseases, inflammation and infectious diseases, and the transfer of medical nutrition treatment to burns in detail. Simple pathophysiology of obesity, eating disorders, diabetes mellitus, reactive hypoglycemia, coronary heart diseases, hypertension, lower gastrointestinal system diseases, upper gastrointestinal system diseases and movement system diseases and nutritional nutrition methods are provided in detail. In the course of the course, the basic principles of planning and implementing dietary therapy in accordance with the principles of person-specific nutritional therapy for these diseases are explained.
- Teacher: Rojina Aygul
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In the scope of Graduation Study II; individual research on current issues related to the field of nutrition, nutrition and dietetics, and the planning and execution of these researches. In the subject chosen by the researcher's thesis supervisor under the supervision of the thesis supervisor, planning of the phases of the thesis work, literature review related to the topic, evaluation and formation of the topic results, formation of the discussion section about the topic, creation of abstract section explaining the thesis work, and all the work included in the comprehensive hardback report and the entire report on the CD contains the process of handing over to the supervisor and faculty. |
- Teacher: Cangul Arnavut
Students in this course; the definition of functional foods, learn about composition and types. functional foods gain information about health interaction. will have information about the development process of functional foods, teaching the definition of functional foods, components of functional foods and will have detailed information on functional foods, methods of production of functional food and functional food with health-related functions, methods of health-related functions of functional foods, the level of consumption of functional foods and bioactive teaching of components, to ensure that they have comprehensive knowledge about bioactive compounds, also Probiotics and Health, prebiotics and health, plant sterols, stanols and health, Polyphenols and Health I, phenolic acids, Polyphenols and Health II, Flavonoids: Catechins, Anthocyanidins, Phytoestrogens and Health, Carotenoids and Health, fatty acids (n-3 Polyunsaturated fatty Acids, Functional Foods: Dietitian will be carried out as the teaching of Commitments.
- Teacher: Ayse Okan
Öğretim materyalleri hazırlar. Hazırlanan materyalleri objektif biçimde değerlendirebilir. Okul öncesi eğitimde kullanılan geleneksel öğretim yöntem ve tekniklerini öğrenir.
- Teacher: Belgin Parlakyildiz