HEALTH PROMOTION

Course Description

This course will enable students to develop knowledge, attitudes and skills in order to provide health promotion initatives to individuals, family and community in a variety of settings. It will be delivered by lectures, group work, seminars and interactive sessions. Students will be encouraged to develop knowledge and skill in their area of interest by exploring a range of relevant topics. Students will be expected to read and critique health promotion policy and strategy documents.

HEALTH PROMOTION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Theoretıcal foundatıons of health educatıon and health promotıon by Manoj Sharma mar 10, 2016
2. 02 Health promotıon for Nurses: A pratıcal Guıde by Carrolyn Chambers Clark and Karen K. Paraska
3. 03 Health Promotion and Public Health for Nursing Students: Daryl Evans, ‎Dina Coutsaftiki, ‎C. Patricia Fathers 2012

Learning Outcomes

1. L01 Develop wellness-related knowledge, belıef and behavıours tha promote ındıvıdual and communıty well-beıng SOLO 3
2. L02 Deliver facilitate program and service that promote individual and community health and wellness SOLO 4
3. L03 Foster healthy relationships that contribute to an increase In mutual respect and shared responsibility SOLO 4
4. L04 Use harm reduction , helping and copıng skılls that support ındıvıdual famıly and communıty health SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix