ECTS - Quality and Accreditation in Health

Quality and Accreditation in Health (NURS407) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Quality and Accreditation in Health NURS407 General Elective 3 0 0 3 4
Pre-requisite Course(s)
N/A
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives The aim of this course is to ensure that the student has knowledge of quality management and accreditation process, accreditation standards, national and international accreditation institution in health services.
Course Learning Outcomes The students who succeeded in this course;
  • Know the basic concepts of quality management.
  • Know the development of quality management in the world and Turkey.
  • Describe the approach of total quality management and the accreditation process.
  • Interpret quality indicators for nursing services presentation.
Course Content Historical development of the quality and accreditation process and basic concepts, total quality management, quality management process, quality and accreditation standards, total quality management practices in the world and in Turkey, quality indicators, quality management in health and nursing services, patient safety.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Basic Concepts about Quality and Accreditation Reading the subject from references
2 Development of Quality Management in the World and Turkey Reading the subject from references
3 Total Quality Management Reading the subject from references
4 Process of Quality Management Reading the subject from references
5 Standards of Quality and Accreditation Reading the subject from references
6 Practice of Total Quality Management in the World Reading the subject from references
7 Practice of Total Quality Management in Turkey Reading the subject from references
8 Midterm
9 Creating Quality Standards Reading the subject from references
10 Indicators of Quality Reading the subject from references
11 Total Quality Management in Nursing Services Reading the subject from references
12 Quality Indicators Related to Nursing Services Reading the subject from references
13 Patient Safety in Total Quality Management Reading the subject from references
14 Quality Assessments in Health with Sample Standards Reading the subject from references
15 Quality Assessments in Health with Sample Standards Reading the subject from references
16 Final Exam

Sources

Course Book 1. Ellis, P., & Bach, S. (2015) Leadership, Management & Team Working in Nursing. London : SAGE/Learning Matters.
2. Muhsin H.(2016),Toplam Kalite Yönetimi, Seçkin Yayıncılık.
Other Sources 3. http://www.kalite.saglik.gov.tr/TR,7107/yayinlar.html

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 50
Final Exam/Final Jury 1 50
Toplam 2 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8 Can make all necessary dietary adjustments where special nutrition is required.
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 1 10 10
Prepration of Final Exams/Final Jury 1 14 14
Total Workload 100