Search results: 1876
The clinical component further prepares students in understanding and developing the nurse’s roles and responsibilities; management and evaluation of physical, emotional, socio-cultural and educational needs.
- Teacher: Gift Christopher
- Teacher: Christina Dennis
- Teacher: Serap Korkmaz
- Teacher: Ufuk Kaya
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.
- Teacher: Pouran Farahani
This course will present
theories, concepts, beliefs and standards related to transcultural nursing. The
purpose of this course is to prepare professional nursing students to provide
culturally sensitive and culturally competent care to individuals across the
lifespan, families, and communities, emphasizing the importance of
understanding cultural diversity in order to promote appropriate health
prevention, disease prevention activities, and teaching strategies. Includes
self-evaluation, including biases and prejudices about other cultures and
ethnic groups.
- Teacher: Pouran Farahani
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.
- Teacher: Pouran Farahani
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: Joy Agbo
- Teacher: Rasiha Gözenkan
- Teacher: Ufuk Kaya
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.
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.
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