NURSING
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General Information about the Course

Course Code:

SBF121

Course Title:

Microbiology

Course Semester:

1. Semester / Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	2	4	4

Language of instruction:

Prerequisite of the course:

Type of course:

Necessary

Level of course:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Course Lecturer(s):

Dr.Öğr.Üyesi Nazan ESEMENLİ

Purpose and content of the course

Course Objectives:	To have knowledge about microorganisms. To recognize and classify bacteria. To have information about gram staining. Recognize molds and yeasts, have information about their properties. To know the way of reproduction of microorganisms.
Course Objective:	To understand microorganisms, morphologies of bacterial yeast and molds, ways of reproduction, nutritional properties, chemical structures, food and microorganism relations, indicator microorganisms, killing microorganisms.
Mode of Delivery:	Face to face

Learning Outcomes



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) Comprehend the general and distinctive features of microorganisms.
2) He knows the reproduction, genetics and chemistry of bacteria.
3) Have knowledge about parasitic viruses.
4) Knows the immune system.
5) Comprehend general information about food poisoning.
6) Knows the usage areas of microscope types and other devices and instruments in microbiology laboratory.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Explain the genetic systems of microorganisms.
2) Applies GRAM dyes.
3) Describes the mechanisms of action of antimicrobial agents and the mechanisms of resistance of microorganisms to them.
4) Classifies immune cells.
5) Knows in depth the chemical structures used as food and how human nutrition takes place in different conditions, for this, it uses the appropriate resources.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Have knowledge about the ways of transmission of diseases and methods of protection from diseases.
2) Comprehend microbiological diagnostic methods.
3) Have knowledge about gram staining.
4) To disable to communicate within and between professions and to apply the most appropriate and up-to-date techniques in multidisciplinary studies to the field.

Course Topics

Week

Subject

Definition and History of Microbiology

Mikrobiyolojinin Tanımı ve Tarihçesi Tanıma ve Sınıflandırma Bakterilerin Kimyasal Yapısı ve Beslenmesi "Bakterilerin Üremesi ve Genetiği Hastalıkların Bulaşma Yolları Ve Normal Flora" Vucudumuzun Bağışıklık Sistemi ve Antibiyotikler Aşılar ve Serumlar İntrauterin Enfeksiyonlar I İntrauterin Enfeksiyonlar II Hastane Enfeksiyonları Gıda Zehirlenmeleri Bakteriyel Gıda Zehirlenmeleri Paraziter Gıda Zehirlenmeleri Virüs Enfeksiyonları

Mikroorganizmaların tanınmı

Recognition and Classification

Chemical Structure and Nutrition of Bacteria

Bakterilerin Kimyasal Yapısı ve Beslenmesi

Reproduction and Genetics of Bacteria

Our Body's Immune System and Antibiotics

HASTALIKLARIN BULAŞ YOLU VE BESLENMESİ

Vaccines and Serums

Vucudumuzun Bağışıklık Sistemi ve Antibiyotikler

Intrauterine Infections I

Vucudumuzun Bağışıklık Sistemi ve Antibiyotikler

Intrauterine Infections II

Nosocomial Infections

10)

Food Poisoning

11)

Bacterial Food Poisoning

12)

Parasitic Food Poisonings

13)

Viral Infections

References:

* Basic Medical Microbiology F.Boyd ;G.Hoerl
* Hemşireler İçin MİKROBİYOLOJİ Doç.Dr.Mustafa Altındiş
* Bulaşıcı Hastalıklar Hemşireliği Prof.Dr. Gülay Görak

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7	8	9	10	12	11	15
Program Outcomes
1) Has advanced theoretical and applied knowledge required by the basic field of nursing.	2	2	1	3	2	3	3		3	1
2) Nursing care is carried out in line with scientific research, evidence, developing technology and current health policies.	1	1	1	1	1	2	1	1	2	1	3		3
3) Performs nursing practices in line with professional principles and standard	2	2	2	2	2	2	2	2	1	1	2		3
4) Uses critical thinking, problem solving and decision making skills in nursing care.	1	1	2	1	2	1	2	2	2	1
5) Provides health education and counseling to the individual, family and community	1	1	1	1	1	1	1	1	2	1
6) In line with his managerial role, he monitors the management activities individually and as a team member	1	1	1	1	1	1	1	2	1	1
7) Takes part in research, projects and activities in cooperation with the health team and other disciplines with a sense of social responsibility.	2	2	2	2	1	2	2	1	1	1
8) Develops a behavior that adopts lifelong learning and is open to development	2	1	1	2	2	2	2	1	1	2
9) Reaches international literature and communicates verbally and in writing by using a foreign language in the field of nursin							2				2	2	3
10) Participates in national and international meetings and trainings related to his/her field.								1					3
11) Collaborates interdisciplinary as a member of the healthcare team.	2	1	1		2				1
12) Communicates effectively, both written and verbal	2		1			1		2	1
13) Acts in accordance with social values and legal regulations	1	2	2		2
14) Behaving in accordance with professional ethical principles and values, sets an example for her colleagues and society.	1	1		1
15) Believes in Holistic Health Care Philosophy	2

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Report Submission		% 0
Bütünleme		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Discussion		% 0
Participation		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory	7	14
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)	14	28
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	14
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	28
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		128
ECTS (30 saat = 1 AKTS )		4