Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| HEALTH ASSESSMENT | EBE2214203 | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Lect. Şerife ÇINAR |
| Assistant(s) | |
| Aim | In this course, students; It is aimed to enable students to evaluate their health by gaining the necessary knowledge, attitudes and skills for health diagnosis |
| Course Content | This course contains; Basic concepts used in assessing health,Physical Assessment and Methods, Physical Examination Tools and Positions,Organic nutrients (protein, fat, carbohydrates), health history and anthropometric measurements,Organic nutrients (vitamins), vital signs and assessment of pain,Inorganic nutrients (Minerals), Water and Health, Evaluation of Skin and Appendages (Hair, Scalp, Nails),Energy metabolism, Nutritional anaemias, Additives, Head and neck evaluation,Nutrition in special cases (nutrition in pregnancy and lactation, importance of breast milk and breastfeeding) Evaluation of lung and respiratory system,Nutrition in special cases (nutrition in children, adolescents, menopause and the elderly), Evaluation of the heart and circulatory system,Eating disorders and obesity,Nutrition in disease states (cardiovascular diseases, kidney diseases), Nervous system evaluation,Nutrition in disease states (diabetes mellitus, malnutrition), Nutrition in disease states (cancer, diarrhoea and constipation), Musculoskeletal system and movement assessment,Concept Map, Abdominal and gastrointestinal system assessment,Breast and axilla evaluation, Drug and food interaction, Evaluation of sleep and rest. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Explains the relationship between nutrition and health and the role of culture in assessing health. | 10, 16, 9 | A |
| Lists physical evaluation methods, physical examination tools and positions | 10, 16, 9 | A |
| Defines organic nutrients | 10, 16, 9 | A |
| Evaluates vital signs and pain | 10, 12, 16, 9 | A |
| Evaluates the Skin and its Appendages (Hair, Scalp, Nails) | 10, 16, 9 | A |
| Performs head and neck evaluation | 10, 16, 9 | A |
| Evaluates the lungs and respiratory system | 10, 16, 9 | A |
| Evaluates the heart and circulatory system | 10, 16, 9 | A |
| Explains its relationship with eating disorders and obesity | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 12: Problem Solving Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Basic concepts used in assessing health | Preparation of the related subject from the recommended sources |
| 2 | Physical Assessment and Methods, Physical Examination Tools and Positions | Preparation of the related subject from the recommended sources |
| 3 | Organic nutrients (protein, fat, carbohydrates), health history and anthropometric measurements | Preparation of the related subject from the recommended sources |
| 4 | Organic nutrients (vitamins), vital signs and assessment of pain | Preparation of the related subject from the recommended sources |
| 5 | Inorganic nutrients (Minerals), Water and Health, Evaluation of Skin and Appendages (Hair, Scalp, Nails) | Preparation of the related subject from the recommended sources |
| 6 | Energy metabolism, Nutritional anaemias, Additives, Head and neck evaluation | Preparation of the related subject from the recommended sources |
| 7 | Nutrition in special cases (nutrition in pregnancy and lactation, importance of breast milk and breastfeeding) Evaluation of lung and respiratory system | Preparation of the related subject from the recommended sources |
| 8 | Nutrition in special cases (nutrition in children, adolescents, menopause and the elderly), Evaluation of the heart and circulatory system | Preparation of the related subject from the recommended sources |
| 9 | Eating disorders and obesity | Preparation of the related subject from the recommended sources |
| 10 | Nutrition in disease states (cardiovascular diseases, kidney diseases), Nervous system evaluation | Preparation of the related subject from the recommended sources |
| 11 | Nutrition in disease states (diabetes mellitus, malnutrition), Nutrition in disease states (cancer, diarrhoea and constipation), Musculoskeletal system and movement assessment | Preparation of the related subject from the recommended sources |
| 12 | Concept Map, Abdominal and gastrointestinal system assessment | Preparation of the related subject from the recommended sources |
| 13 | Breast and axilla evaluation | Preparation of the related subject from the recommended sources |
| 14 | Drug and food interaction, Evaluation of sleep and rest | Preparation of the related subject from the recommended sources |
| Resources |
| Eti Aslan F. “Sağlığın Değerlendirilmesi”, Acıbadem Üniversitesi Sağlık Bilimleri Fakültesi Hemşirelik Bölümü Yayını, Özyurt Matbaacılık, 2014. ISBN: 978-605-88735-6-8 Kuyutar F. “Klinisyen/Öğrenci Hemşire ve Ebeler için Fizik Muayene”, Nobel Tıp Kitabevi, 2013. ISBN: 978-975-420-975-4 Potter P.A., Perry A. G., Stockert P., Hall A. Fundamentals of Nursing, 8th. Ed., Mosby, 2013. ISBN: 978-0-323-07933-4 Baysal A. “Beslenme”. Hatiboğlu Yayınevi, 2012. Bölüm III- Özel Durumlarda Beslenme, sayfa: 535. ISBN: 978-975-7527-73-2 Berman A., Synder S., et al. Koizer&Erb’s Fundamentals of Nursing. Concepts, Process and Practice, 9th ed., 2014. ISBN: 978-1-292-02280-2 Birol L. Hemşirelik Süreci, hemşirelik bakımında sistematik yaklaşım. 11. Basım, Ankara, Akademisyen Kitabevi. Şti., 2018. ISBN: 978-605-258-046-2 Kutluay Merdol T. “Temel Beslenme ve Diyetetik”. Güneş Tıp Kitabevi, 2015. ISBN: 978-975-277-614-2 Upton D. Hemşireler ve Sağlık Profesyonelleri için Psikolojiye Giriş. Çeviri: Tabak RS. Palme Yayınevi, 2017. ISBN: 9786053556534 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. Have the ability to use the scientific information to access, to follow, to evaluate and to apply the current literature in the field of midwifery. | X | |||||
| 2 | PQ-2. Have the ability to use the theoretical and practical information with a holistic approach for society’s wealth and health in accordance with scientific developments in the field of health and midwifery. | X | |||||
| 3 | PQ-3. Define risky cases by using the knowledge and skills she has got in the field of midwifery and develop the evidence-based solutions. | X | |||||
| 4 | PQ-4. Skillfully use the approaches in the intradisciplines and interdisciplines as a member of the health team. | X | |||||
| 5 | PQ-5. Function the adequate information about the regulations of midwifery practices. | X | |||||
| 6 | PQ-6. Have the projection ability to practice the acquired theoretical knowledge in the field of midwifery in clinics under the observations of professional trainers. | X | |||||
| 7 | PQ-7. Skillfully use the scientific principles and methods in the field of midwifery. | X | |||||
| 8 | PQ-8. Actively use the advanced technology in the midwifery practices by doing the scientific research in accordance with the current health policies. | ||||||
| 9 | PQ-9. Describe the public’s physical, mental and socio-cultural characteristics. | ||||||
| 10 | PQ-10. Provide the necessary services to the women, the newborn, family and the public during preconception, pregnancy, birth process and postpartum period. | ||||||
| 11 | PQ-11. Make necessary birth control consultancy in order to improve maternal and child health. | ||||||
| 12 | PQ-12. Capable of conducting normal births in her own responsibility. | ||||||
| 13 | PQ-13. Closely follow and evaluate the national and international professional developments in the field of midwifery. | ||||||
| 14 | PQ-14. Record and document all professional activities and applications. | ||||||
| 15 | PQ-15. Clearly show signs of adoption of life-long learning and openness to further development. | ||||||
| 16 | PQ-16. Communicate effectively by evaluating the human’s psycho-social aspects. | ||||||
| 17 | PQ-17. Proficient in English to follow the current knowledge in the field of midwifery. | ||||||
| 18 | PQ-18. Closely follow and evaluate the national and international professional developments in the field of midwifery. | ||||||
| 19 | PQ-19. Function in accordance with legislation and common law affecting midwifery practices. | ||||||
| 20 | PQ-20. Base midwifery practices on ethical decision making. | ||||||
| 21 | PQ-21. Familiar with and actively pursue the personal and public health, environmental, and work safety issues. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 14 | 14 | |||
| General Exam | 1 | 14 | 14 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 56 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(56/30) | 2 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| HEALTH ASSESSMENT | EBE2214203 | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Lect. Şerife ÇINAR |
| Assistant(s) | |
| Aim | In this course, students; It is aimed to enable students to evaluate their health by gaining the necessary knowledge, attitudes and skills for health diagnosis |
| Course Content | This course contains; Basic concepts used in assessing health,Physical Assessment and Methods, Physical Examination Tools and Positions,Organic nutrients (protein, fat, carbohydrates), health history and anthropometric measurements,Organic nutrients (vitamins), vital signs and assessment of pain,Inorganic nutrients (Minerals), Water and Health, Evaluation of Skin and Appendages (Hair, Scalp, Nails),Energy metabolism, Nutritional anaemias, Additives, Head and neck evaluation,Nutrition in special cases (nutrition in pregnancy and lactation, importance of breast milk and breastfeeding) Evaluation of lung and respiratory system,Nutrition in special cases (nutrition in children, adolescents, menopause and the elderly), Evaluation of the heart and circulatory system,Eating disorders and obesity,Nutrition in disease states (cardiovascular diseases, kidney diseases), Nervous system evaluation,Nutrition in disease states (diabetes mellitus, malnutrition), Nutrition in disease states (cancer, diarrhoea and constipation), Musculoskeletal system and movement assessment,Concept Map, Abdominal and gastrointestinal system assessment,Breast and axilla evaluation, Drug and food interaction, Evaluation of sleep and rest. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Explains the relationship between nutrition and health and the role of culture in assessing health. | 10, 16, 9 | A |
| Lists physical evaluation methods, physical examination tools and positions | 10, 16, 9 | A |
| Defines organic nutrients | 10, 16, 9 | A |
| Evaluates vital signs and pain | 10, 12, 16, 9 | A |
| Evaluates the Skin and its Appendages (Hair, Scalp, Nails) | 10, 16, 9 | A |
| Performs head and neck evaluation | 10, 16, 9 | A |
| Evaluates the lungs and respiratory system | 10, 16, 9 | A |
| Evaluates the heart and circulatory system | 10, 16, 9 | A |
| Explains its relationship with eating disorders and obesity | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 12: Problem Solving Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Basic concepts used in assessing health | Preparation of the related subject from the recommended sources |
| 2 | Physical Assessment and Methods, Physical Examination Tools and Positions | Preparation of the related subject from the recommended sources |
| 3 | Organic nutrients (protein, fat, carbohydrates), health history and anthropometric measurements | Preparation of the related subject from the recommended sources |
| 4 | Organic nutrients (vitamins), vital signs and assessment of pain | Preparation of the related subject from the recommended sources |
| 5 | Inorganic nutrients (Minerals), Water and Health, Evaluation of Skin and Appendages (Hair, Scalp, Nails) | Preparation of the related subject from the recommended sources |
| 6 | Energy metabolism, Nutritional anaemias, Additives, Head and neck evaluation | Preparation of the related subject from the recommended sources |
| 7 | Nutrition in special cases (nutrition in pregnancy and lactation, importance of breast milk and breastfeeding) Evaluation of lung and respiratory system | Preparation of the related subject from the recommended sources |
| 8 | Nutrition in special cases (nutrition in children, adolescents, menopause and the elderly), Evaluation of the heart and circulatory system | Preparation of the related subject from the recommended sources |
| 9 | Eating disorders and obesity | Preparation of the related subject from the recommended sources |
| 10 | Nutrition in disease states (cardiovascular diseases, kidney diseases), Nervous system evaluation | Preparation of the related subject from the recommended sources |
| 11 | Nutrition in disease states (diabetes mellitus, malnutrition), Nutrition in disease states (cancer, diarrhoea and constipation), Musculoskeletal system and movement assessment | Preparation of the related subject from the recommended sources |
| 12 | Concept Map, Abdominal and gastrointestinal system assessment | Preparation of the related subject from the recommended sources |
| 13 | Breast and axilla evaluation | Preparation of the related subject from the recommended sources |
| 14 | Drug and food interaction, Evaluation of sleep and rest | Preparation of the related subject from the recommended sources |
| Resources |
| Eti Aslan F. “Sağlığın Değerlendirilmesi”, Acıbadem Üniversitesi Sağlık Bilimleri Fakültesi Hemşirelik Bölümü Yayını, Özyurt Matbaacılık, 2014. ISBN: 978-605-88735-6-8 Kuyutar F. “Klinisyen/Öğrenci Hemşire ve Ebeler için Fizik Muayene”, Nobel Tıp Kitabevi, 2013. ISBN: 978-975-420-975-4 Potter P.A., Perry A. G., Stockert P., Hall A. Fundamentals of Nursing, 8th. Ed., Mosby, 2013. ISBN: 978-0-323-07933-4 Baysal A. “Beslenme”. Hatiboğlu Yayınevi, 2012. Bölüm III- Özel Durumlarda Beslenme, sayfa: 535. ISBN: 978-975-7527-73-2 Berman A., Synder S., et al. Koizer&Erb’s Fundamentals of Nursing. Concepts, Process and Practice, 9th ed., 2014. ISBN: 978-1-292-02280-2 Birol L. Hemşirelik Süreci, hemşirelik bakımında sistematik yaklaşım. 11. Basım, Ankara, Akademisyen Kitabevi. Şti., 2018. ISBN: 978-605-258-046-2 Kutluay Merdol T. “Temel Beslenme ve Diyetetik”. Güneş Tıp Kitabevi, 2015. ISBN: 978-975-277-614-2 Upton D. Hemşireler ve Sağlık Profesyonelleri için Psikolojiye Giriş. Çeviri: Tabak RS. Palme Yayınevi, 2017. ISBN: 9786053556534 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. Have the ability to use the scientific information to access, to follow, to evaluate and to apply the current literature in the field of midwifery. | X | |||||
| 2 | PQ-2. Have the ability to use the theoretical and practical information with a holistic approach for society’s wealth and health in accordance with scientific developments in the field of health and midwifery. | X | |||||
| 3 | PQ-3. Define risky cases by using the knowledge and skills she has got in the field of midwifery and develop the evidence-based solutions. | X | |||||
| 4 | PQ-4. Skillfully use the approaches in the intradisciplines and interdisciplines as a member of the health team. | X | |||||
| 5 | PQ-5. Function the adequate information about the regulations of midwifery practices. | X | |||||
| 6 | PQ-6. Have the projection ability to practice the acquired theoretical knowledge in the field of midwifery in clinics under the observations of professional trainers. | X | |||||
| 7 | PQ-7. Skillfully use the scientific principles and methods in the field of midwifery. | X | |||||
| 8 | PQ-8. Actively use the advanced technology in the midwifery practices by doing the scientific research in accordance with the current health policies. | ||||||
| 9 | PQ-9. Describe the public’s physical, mental and socio-cultural characteristics. | ||||||
| 10 | PQ-10. Provide the necessary services to the women, the newborn, family and the public during preconception, pregnancy, birth process and postpartum period. | ||||||
| 11 | PQ-11. Make necessary birth control consultancy in order to improve maternal and child health. | ||||||
| 12 | PQ-12. Capable of conducting normal births in her own responsibility. | ||||||
| 13 | PQ-13. Closely follow and evaluate the national and international professional developments in the field of midwifery. | ||||||
| 14 | PQ-14. Record and document all professional activities and applications. | ||||||
| 15 | PQ-15. Clearly show signs of adoption of life-long learning and openness to further development. | ||||||
| 16 | PQ-16. Communicate effectively by evaluating the human’s psycho-social aspects. | ||||||
| 17 | PQ-17. Proficient in English to follow the current knowledge in the field of midwifery. | ||||||
| 18 | PQ-18. Closely follow and evaluate the national and international professional developments in the field of midwifery. | ||||||
| 19 | PQ-19. Function in accordance with legislation and common law affecting midwifery practices. | ||||||
| 20 | PQ-20. Base midwifery practices on ethical decision making. | ||||||
| 21 | PQ-21. Familiar with and actively pursue the personal and public health, environmental, and work safety issues. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |