Istanbul Health and Technology University INFORMATION PACKAGE / COURSE CATALOGUE
| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course General Introduction Information
| Course Code: | SBF302 | ||||
| Course Name: | Basic Pharmacology | ||||
| Course Semester: |
Spring |
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| Course Credits: |
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| Language of instruction: | TR | ||||
| Course Requirement: | |||||
| Does the Course Require Work Experience?: | Yes | ||||
| Type of course: | Area Ellective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator : | Dr.Öğr.Üyesi SABER YARI BOSTANABAD | ||||
| Course Lecturer(s): | Asisstan Prof: Saber YARI BOSTANABAD | ||||
| Course Assistants: |
Course Purpose and Content
| Course Objectives: | Informing students about General Pharmacology |
| Course Content: | Week Subject Preliminary Preparation Documents 1 Introduction to Pharmacology 2 Basic Pharmacology 1 3 Basic Pharmacology 2 4 Basic Pharmacology 3 5 Autonomic nervous system pharmacology 6 Central nervous system medicines 1 7 Central nervous system medicines 2 8 Drugs with Effects on Cardiovascular System 1 9 Drugs with Effects on Cardiovascular System 2 10 Endocrine System Pharmacology - Anticoagulants 11 Respiratory System Drugs 12 General Anaesthesia - Neuromuscular Blocker Medicines 13 Local Anaesthetics - Analgesics 14 Chemotherapeutics 15 gastrointestinal tract drugs |
Learning Outcomes
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The students who have succeeded in this course;
1) Successful |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | 1 Introduction to Pharmacology | |
| 2) | Basic Pharmacology 1 | |
| 3) | Basic Pharmacology 2 | |
| 4) | Basic Pharmacology 3 | |
| 5) | Autonomic nervous system pharmacology | |
| 5) | Autonomic nervous system pharmacology | |
| 6) | Central nervous system medicines 1 | |
| 7) | Central nervous system medicines 2 | |
| 8) | Drugs with Effects on Cardiovascular System 1 | |
| 9) | Drugs with Effects on Cardiovascular System 2 | |
| 10) | Endocrine System Pharmacology - Anticoagulants | |
| 11) | Respiratory System Drugs | |
| 12) | General Anaesthesia - Neuromuscular Blocker Medicines | |
| 13) | Local Anaesthetics - Analgesics | |
| 14) | Chemotherapeutics | |
| 15) | Gastrointestinal tract drugs | |
| 16) |
Sources
| Course Notes / Textbooks: | Blackboard a yüklenmiş |
| References: | Kaynaklar: - Farmakoloji , Randa Hilal-Dandan; Goodman and Gilman - Farmakoloji. Lippincott; - Hemşirelik Fizyoterapi ve Sağlık Önlisans Bölümleri için Farmakoloji -Dr. Ayşe İncesu Gürel; References:: - Pharmacology , Randa Hilal-Dandan; Goodman and Gilman - Pharmacology. Lippincott; - Pharmacology for Nursing, Physiotherapy and Health Associate Degree Departments -Dr. Ayşe Incesu Gurel |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Medium | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically. | |
| 2) | Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics. | 3 |
| 3) | Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.). | 3 |
| 4) | Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices. | |
| 5) | Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics. | |
| 6) | Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics. | 3 |
| 7) | Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills. | |
| 8) | It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle. | 2 |
| 9) | Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices. | |
| 10) | Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods. | |
| 11) | Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices. | 3 |
| 12) | Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies. | |
| 13) | Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team. | |
| 14) | Defines and applies professional ethical rules. | |
| 15) | It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process". | |
| 16) | Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability. | |
| 17) | It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability. | 2 |
| 18) | They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models. | |
| 19) | Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes. | |
| 20) | Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities. |
Learning Activity and Teaching Methods
| Anlatım | |
| Beyin fırtınası /Altı şapka | |
| Course |
Measurement and Evaluation Methods and Criteria
| Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 15 | % 0 |
| Midterms | 1 | % 30 |
| Final | 1 | % 70 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 30 | |
| PERCENTAGE OF FINAL WORK | % 70 | |
| total | % 100 | |
İş Yükü ve AKTS Kredisi Hesaplaması
| Activities | Number of Activities | Aktiviteye Hazırlık | Aktivitede Harçanan Süre | Aktivite Gereksinimi İçin Süre | Workload | ||
| Course Hours | 30 | 2 | 60 | ||||
| Midterms | 1 | 1 | 1 | ||||
| Final | 1 | 1 | 1 | ||||
| Total Workload | 62 | ||||||