Course Name | Health and Life |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
GENS 203 | Fall/Spring | 3 | 0 | 3 | 6 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Service Course | |||||
Course Level | - | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | ||||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | 1- to define and list the physical, environmental, social and psychologic health problems of those concerning global health, 2- to inform students about how to provide and sustain a healthy lifespan of their own and the public. |
Learning Outcomes | The students who succeeded in this course;
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Course Description | 1-Under the topics of physical, social, environmental and mental health, major health problems concerning most of the world's population with their acute and/or chronic effects are evaluated throughout this course. 2-The course content is designed to give students a theoretical background about leading a healthy life. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to the course Harms of tobacco use and tobacco addiction treatment options | 1. Lam TH, Ho SY. Tobacco. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1217-1233. 2. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.246-266. |
2 | Abuse of alcohol and other substances | 1. Room R. Alcohol. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1249-1262 2. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.231-246. |
3 | Healthy sex life- Discussion | 1. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.135-201. |
4 | Sexually transmitted infections / HIV-acquired immunodeficiency syndrome (AIDS) / 1st Assignment | 1. Kamb ML, Garcia PJ. Sexually transmitted infections. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1104-1122. 2. Vermund SH, Solomon S.HIV-acquired immunodeficiency syndrome In: Detels R, Gulliford M, Karim QA, Tan CC ed., Oxford: Oxford University Press; 2015. p.1122-1144. |
5 | Mental Health and problems Stress and ways to cope with stress Quiz | 1. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.66-96 |
6 | Lifestyle Medicine and Preventing Diseases a.Diabetes mellitus b.Obesity c.Importance of physical activity | 1. James M. Rippe, Lifestyle Medicine (Second Edition), CRC Press, 2013. p.421-455. p.515-583. p.209-223. |
7 | Lifestyle Medicine and Preventing Diseases -Cardiovascular diseases -Cancers | 1. Reddy KS. Prevention and control of non-communicable diseases. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1476-1484. 2. Wong ND. Epidemiology and prevention in cardiovascular disease. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.909-923. |
8 | Occupational Diseases Midterm Exam | 1. Koh D, Aw T-C. Occupational health. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.868-900. |
9 | Nutrition Ergonomics | 1. Rakel RE, Rakel D: Textbook of family medicine, 8th ed. edn: Elsevier Health Sciences; 2011. 2. Willems, S., De Maesschalck, S., Deveugele, M., Derese, A., & De Maeseneer, J. (2005). Socio-economic status of the patient and doctor–patient communication: does it make a difference?. Patient education and counseling, 56(2), 139-146. 3. Shetty PS. Food and nutrition. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.180-201. 4. Barrero LH, Caban-Martinez AJ. Musculoskeletal disorders. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press;2015. p.1046-1060. |
10 | Exercise | 1. Laura Larsen, Health Reference Series, Fitness and Exercise Sourcebook (4th edition), Omnigraphics Inc. 2010. p.275-383. |
11 | Sleep 2nd Assignment | 1. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.96-109. |
12 | Water and hygiene Effects of radiation on human health | 1. Kheifets L, Green A, Wakeford R.Radiation and public health.. In: Detels R, Gulliford M, Karim Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.840-857. |
13 | Indoor and outdoor air pollution Biological and chemical factors affecting individual and public health | 1. Gulliver J, de Hoogh K. Environmental exposure assessment:modelling air pollution concentrations. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.857-868. 2. Kelley NS, Osterholm MT. Bioterrorism. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1206-1217 |
14 | Planetary Health and Politics Environmental Health Problems | 1. Chen C-J. Environmental health issues in public health. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press;2015. p.823-840. 2. https://www.planetaryhealthalliance.org/planetary-health |
15 | Discussion and general review of the course | |
16 | Final Examination |
Course Notes/Textbooks |
|
Suggested Readings/Materials |
Semester Activities | Number | Weigthing |
Participation | 15 | 5 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 2 | 20 |
Portfolio | ||
Homework / Assignments | 1 | 20 |
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 19 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
Study Hours Out of Class | 15 | 2 | 30 |
Field Work | |||
Quizzes / Studio Critiques | 2 | 14 | |
Portfolio | |||
Homework / Assignments | 2 | 20 | |
Presentation / Jury | |||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 18 | |
Final Exams | 1 | 30 | |
Total | 194 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest