Search results: 161
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: Loai Aburayyan
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.
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.
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.
Definitions and concepts related to nutrition education, principles of education, different teaching techniques, audio-visual tools, education plan, evaluation, applications, new approaches in education, education principles, basic features of adult and child education, basic principles in pregnant and lactating mother education, obesity and thinness. Behavior modification method developed for those with body weight management problems such as, in-service training programs for staff working in nutrition services, considerations in developing training programs to raise awareness of the society on nutrition, examples of nutrition education programs used in other countries.
Patient rights, history and anamnesis, determination of nutritional status, evaluation of body composition and other tests, treatment and follow-up, evaluation and restructuring of the program, approach to the client, education principles, methods, methods, counseling to adults, counseling to children, counseling to institutions, counseling to athletes It covers community counseling issues.
The purpose of the Institution and Hospital Internship practice is to enable dietician candidate students to see cases related to the diseases they have learned especially in 3rd grade vocational courses and to accompany the clinical dietician in medical nutrition treatment. Applications are carried out in the form of programmed rotations in all adult and child clinics, and each student is given a case report to the internship responsible for the internship and to the advisors if necessary. In addition, it is ensured that the health institutions and organizations that the students apply under the internship, prepare a comprehensive report covering all the medical and administrative units of the hospitals, the functions and practices of the hospitals, the steps they will follow in order to gain practical knowledge and skills during the semester and the ways in which the internship institutions work.
- Teacher: Ayse Okan
- Teacher: Issa Alhamamdeh
- Teacher: Mehmed Ugur
Energy and energy resources are among the most important feedstocks of economic development, national security and welfare.
Oil and natural gas (together) provides 55% of the primary energy the world consumes (as of end 2023). TUnderstanding the geographic distribution of crude oil and natural gas reserves is vitally important for every engineer working on energy related concepts and especially for petroleum and natural gas engineers. Together with the geographic distribution, how much hydrocarbon each country produces, how much they consume, the international trade, evolution of prices are also significantly important parameters to better understand the world events. All the wars (World War 1 and 2, as well as the ongoing proxy wars are wars for capturing and controling the energy resources, their transportation routes and trade. Every engineer should have scientific and updated information on these subjects.
- Teacher: Ahmet Pamir
The
course requires students to draw on skills they have developed throughout the
program to produce an original, professional-quality project in the field of
Public Relations. The projects will encourage students to develop innovative
and creative ideas and will provide the ground for them to learn ways to
produce constructive solutions to problems. Students will be expected to act
with an awareness of their social responsibilities towards the society and the
world they live in and to apply professional ethics, principles and rules. The
projects produced must be original and free from plagiarism. At the end of the
semester, the projects will be presented in front of a jury consisting of
faculty lecturers and invited experts.
The course requires
students to produce original projects drawing on knowledge and skills acquired
throughout the program. The projects must demonstrate the ability of students
in public relations, publicity and advertising areas within the framework of
integrated marketing communication, drawing on innovative and creative ideas.
The projects will require students to write effective messages, conduct media
planning, write budgets, select appropriate equipment and materials, and write
reports. They will also be expected to demonstrate their awareness of social
responsibility and professional ethical principles within the field. At the end
of the semester, projects will be presented in front of a jury consisting of
lecturers and invited experts from the field.
Hallucinogenic plants have been used by mankind for thousands of years. Their influence on the human organism and especially the CNS provides an avenue for further exploration towards the creation of new promising drugs. This course covers the significance of toxic and hallucinogenic plants.
The aim of this course is to teach removable partial denture designs, laboratory stages of removable partial denture fabrication; tooth preparation with varioust finish lines on the Phantom model and wax modelling of various finish lines such as shoulder, chamfer and knifeedge, porcelain application on metal coping, andto teach occlusal splint construction and adaptation. Makes removable partial denture design. Knows laboratory stages of removable partial denture fabrication. Prepares various finish lines such as shoulder, chamfer and knifeedge on acrylic teethon the Phantom model. Makes wax modelling of various finish lines such as shoulder, chamfer and knifeedge. Applies porcelain on metal coping. Knows finishing, polishing and adpting of porcelain fused to metal restorations.
- Teacher: Zahide Erbulak
- Teacher: Seda Yildirim
Plant tissue culture was a new addition to the methods of plant breeding that developed around the 1950s. Since the conventional breeding techniques could not fulfil the required demand of crops, tissue culture came around as a grand leap in breeding practices. It makes use of parts of a plant to generate multiple copies of the plant in a very short duration. The technique exploits the property of totipotency of plant cell which means that any cell from any part of the plant can be used to generate a whole new plant.
Physical
and chemical properties of water and water sources such as rain, rivers, water
dams, underground water. Availability of water resources in the world. Water
quality, how water is used in irrigation systems. Planning of irrigation in a
given field or orchard according to seasons and plant types. Use of water
tintometers and evaluation of obtained results. Evapotranspiration. Relations
between water and nutrients are also given in plants. Water uptake, its
transpration within plants and transpiration. General introduction to agricultural
water management. Conventional methods for agricultural water management.
Advanced methods for agricultural water management. Artificial intelligence
irrigation systems and hybrid methods for agricultural water. Management future challenges in agricultural
water management.
The main goal of the summer practice is to plan the patient-specific assessment and rehabilitation program for the students and to apply the theoretical knowledge and practical skills in various clinical settings. During the internship, the student will make the necessary evaluation and identification for physiotherapy and rehabilitation applications under the supervision of a physiotherapist. Patient-specific physiotherapy and rehabilitation program is written by consultant physiotherapist. Basic knowledge and skills about physiotherapy and rehabilitation programs are being watched. It is a 4-week program and the practice reports will be submitted to the department management for evaluation. The written report prepared during the evaluation is regarded as a general evaluation in the nature reflecting the contents of the internship.