DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 5010003020 | ||||||||
Ders İsmi: | Occupational Health and Safety | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Üniversite Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||||||
Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This course aims to enable students to determine the causes of work accidents and occupational diseases, to determine safety measures in the workplace by acquiring knowledge and skills for protection from work accidents and occupational diseases, to learn about occupational health and safety legislation and to evaluate them with practices in the workplace. |
Course Content: | This course covers the basic concepts and historical development concepts about occupational health and safety; the duties, powers and responsibilities of the occupational physician and occupational safety specialist in the workplace; risk, danger, primary, secondary, tertiary protection concepts; physical, chemical, biological and psychosocial risks; It includes occupational health and safety legislation at workplaces and practices in the workplace. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Occupational Health and Safety | |
2) | Basic concepts and history about occupational health and safety | |
3) | Occupational Safety Specialist duties, authorities and responsibilities | |
4) | Occupational physician duties, powers and responsibilities | |
5) | Concepts of risk, hazard, primary, secondary and tertiary protection | |
6) | Concepts of risk, hazard, primary, secondary and tertiary protection | |
7) | Evaluation of work accidents | |
8) | Midterms | |
9) | Evaluation of occupational diseases | |
10) | Occupational health and safety in the healthcare industry | |
11) | Biological and chemical risk factors | |
12) | Physical and psychosocial risk factors | |
13) | Occupational health and safety practices in the workplace | |
14) | Occupational health and safety organization and management systems in workplaces | |
15) | Review of the Term | |
16) | Final exam |
Course Notes / Textbooks: | Ders notları dersin öğretim elemanı tarafından verilecektir. / Course notes are given by lecturer. |
References: | İş Sağlığı ve Güvenliği – Hacettepe Üniversitesi Prof.Dr. Nazmi Bilir Prof. Dr. Ali Naci Yıldız |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
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. | ||||||||||
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | |
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. | |
5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
Alan Çalışması | |
Akran Değerlendirmesi | |
Bireysel çalışma ve ödevi |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Bireysel Proje | |
Grup Projesi |
Semester Requirements | Number of Activities | Level of Contribution |
Special Course Internship (Work Placement) | 1 | % 20 |
Quizzes | 1 | % 20 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 15 | 2 | 30 |
Study Hours Out of Class | 11 | 2 | 22 |
Homework Assignments | 1 | 1 | 1 |
Quizzes | 2 | 2 | 4 |
Midterms | 1 | 14 | 14 |
Final | 1 | 18 | 18 |
Total Workload | 89 |