Course Objectives: |
The aim of this course is to learn the concept of health-related quality of life, evaluation and improvement of quality of life in various situations, increasing the level of knowledge and learning the concept of quality of life. |
Course Content: |
Evaluation and improvement of health-related quality of life in healthy individuals, neurological diseases, musculoskeletal problems, children, cardiopulmonary diseases, rheumatological diseases, women's health, chronic diseases, vocational rehabilitation, psychosocial problems. |
Week |
Subject |
Related Preparation |
1) |
The Concept of Quality of Life, its Evaluation and Importance of Health-Related Quality of Life |
Course Presentations |
2) |
Generalized, Specific, and Disease-Specific Quality of Life Scales |
Course Presentations |
3) |
Improving Quality of Life |
Course Presentations |
4) |
Quality of Life in Healthy Individuals |
Subject related literature research |
5) |
Quality of Life in Neurological Diseases |
Subject related literature research |
6) |
Quality of Life in Musculoskeletal Problems |
Subject related literature research |
7) |
Quality of Life in Children |
Subject related literature research |
8) |
Midterm Exam |
Midterm Exam |
9) |
Quality of Life in Cardiopulmonary Diseases
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Subject related literature research |
10) |
Quality of Life in Rheumatological Diseases |
Subject related literature research |
11) |
Quality of Life in Women's Health |
Subject related literature research |
12) |
Quality of Life in Chronic Diseases |
Subject related literature research |
13) |
Quality of Life in Vocational Rehabilitation |
Subject related literature research |
14) |
Psychosocial Factors and Quality of Life |
Subject related literature research |
15) |
Ocupational Balance and Quality of Life |
Subject related literature research |
16) |
Final Exam |
Final Exam |
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Program Outcomes |
Level of Contribution |
1) |
To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. |
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2) |
Takes at least two out-of-field courses in the training programs. |
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3) |
Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. |
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4) |
Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. |
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5) |
Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. |
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6) |
Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. |
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7) |
It develops a positive attitude towards lifelong learning and turns it into behavior. |
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8) |
To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. |
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9) |
Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. |
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10) |
They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. |
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11) |
To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
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