Search results: 2027
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
- Teacher: Ruth Moses
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
- Teacher: Leila Allahqoli
- Teacher: Pouran Farahani
Evidence-Based Practices and Nursing is designed to equip undergraduate nursing students with the knowledge, skills, and attitudes
necessary to integrate the best available scientific evidence into clinical decision-making to improve patient outcomes, quality of
care, and healthcare safety. The course introduces students to the principles and processes of evidence-based practice (EBP),
emphasizing the integration of current research evidence, clinical expertise, patient values and preferences, and available
healthcare resources.
Students will learn how to formulate answerable clinical questions using the PICOT framework, systematically search for and
retrieve relevant literature from electronic databases, critically appraise quantitative and qualitative research studies, evaluate the
strength and quality of evidence, and synthesize findings to inform nursing practice. The course also explores strategies for
translating research evidence into clinical practice, implementing evidence-based interventions, evaluating outcomes, and
overcoming barriers to evidence implementation in diverse healthcare settings.
Upon successful completion of this course, students will be able to critically evaluate research evidence, make informed clinical
decisions, contribute to quality improvement initiatives, and promote a culture of evidence-based nursing practice across diverse
healthcare environments.
- Teacher: Somayeh Mohebi
- 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.
- Teacher: Pouran Farahani
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.
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.
- Teacher: Behrouz Rasaei
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.