To teach the importance of nutrition in pregnant and postpartum follow-up, To gain nutritional management skills in maintaining healthy women and pregnancy
Course Content
This course contains; Female and male anatomy,Reproduction physiology,Female life periods,Climacteric and female,Endometriosis, Premenstrual syndrome, PMS,POP, fistule, urinary incontinance,sexually transmitted disease, mentrual hygene,Pregnancy and physiological changes,High-risk pragnancy,Normal delivery,Family planning,Obesity and pregnancy,Female and cancer,Ethical issues in women's health.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
To explain the protection of women's health
10, 12, 13, 16, 9
A
To explain the protection of pregnant health
10, 12, 13, 16, 9
A
To explain STI and menstrual hygiene
10, 12, 13, 16, 9
A
To explain the continuity of sexual health
10, 12, 13, 16, 9
A
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Female and male anatomy
Preparation from the recommended sources
2
Reproduction physiology
Preparation from the recommended sources
3
Female life periods
Preparation from the recommended sources
4
Climacteric and female
Preparation from the recommended sources
5
Endometriosis, Premenstrual syndrome, PMS
Preparation from the recommended sources
6
POP, fistule, urinary incontinance
Preparation from the recommended sources
7
sexually transmitted disease, mentrual hygene
Preparation from the recommended sources
8
Pregnancy and physiological changes
Preparation from the recommended sources
9
High-risk pragnancy
Preparation from the recommended sources
10
Normal delivery
Preparation from the recommended sources
11
Family planning
Preparation from the recommended sources
12
Obesity and pregnancy
Preparation from the recommended sources
13
Female and cancer
Preparation from the recommended sources
14
Ethical issues in women's health
Preparation from the recommended sources
Resources
Lecturer's slides
Kadın doğum- Jinekoloji Nobel Medicine Bookshop
Obstetrics and Gynecology, Seventh Edition, Güneş Medical Bookstores
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
X
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
0
0
0
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
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
BASIC PRINCIPLES in WOMEN'S HEALTH
-
Fall 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
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Lect.Dr. Nurcan ARMAĞAN
Assistant(s)
Aim
To teach the importance of nutrition in pregnant and postpartum follow-up, To gain nutritional management skills in maintaining healthy women and pregnancy
Course Content
This course contains; Female and male anatomy,Reproduction physiology,Female life periods,Climacteric and female,Endometriosis, Premenstrual syndrome, PMS,POP, fistule, urinary incontinance,sexually transmitted disease, mentrual hygene,Pregnancy and physiological changes,High-risk pragnancy,Normal delivery,Family planning,Obesity and pregnancy,Female and cancer,Ethical issues in women's health.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
To explain the protection of women's health
10, 12, 13, 16, 9
A
To explain the protection of pregnant health
10, 12, 13, 16, 9
A
To explain STI and menstrual hygiene
10, 12, 13, 16, 9
A
To explain the continuity of sexual health
10, 12, 13, 16, 9
A
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Female and male anatomy
Preparation from the recommended sources
2
Reproduction physiology
Preparation from the recommended sources
3
Female life periods
Preparation from the recommended sources
4
Climacteric and female
Preparation from the recommended sources
5
Endometriosis, Premenstrual syndrome, PMS
Preparation from the recommended sources
6
POP, fistule, urinary incontinance
Preparation from the recommended sources
7
sexually transmitted disease, mentrual hygene
Preparation from the recommended sources
8
Pregnancy and physiological changes
Preparation from the recommended sources
9
High-risk pragnancy
Preparation from the recommended sources
10
Normal delivery
Preparation from the recommended sources
11
Family planning
Preparation from the recommended sources
12
Obesity and pregnancy
Preparation from the recommended sources
13
Female and cancer
Preparation from the recommended sources
14
Ethical issues in women's health
Preparation from the recommended sources
Resources
Lecturer's slides
Kadın doğum- Jinekoloji Nobel Medicine Bookshop
Obstetrics and Gynecology, Seventh Edition, Güneş Medical Bookstores
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
