SYLLABUS
COURSE TITLE
FACULTY/INSTITUTE
COURSE CODE
DEGREE PROGRAMME
FIELD OF STUDY
BASIC PRINCIPLES OF PATIENT CARE
Faculty of Medicine
Institute of Nursing and Health Scienes
DEGREE LEVEL
DIETETICS
FORMA
MODE
STUDIÓW/STUDY
FULL TIME
FUNDAMENTAL SCIENCE
2015/2016
IZABELA SAŁACIŃSKA MSC NURSING
COURSE FORMAT
YEAR AND SEMESTER
NAME OF THE TEACHER
COURSE OBJECTIVES
The aim of the course is to:
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Familiarize students with the basic concepts of health, disease, health promotion and
disease prevention
Prepare students for the practical implementation of algorithms, procedures and
standards
Direct attitudes leading to widen knowledge in scope of patient care
PREREQUISITES
Anatomy, physiology
KNOWLEDGE:
LEARNING OUTCOMES
1. Describes the principles and essence of patient care
2. Poses the knowledge of dietetics professional activities
3. Describes dietitian’s tasks in relation to patient and his
family
SKILLS:
1. Selects and applies in practice appropriate procedures,
algorithms and standards in the care of patients
2. Defines specific range of dietitian’s professional tasks
3. Uses different techniques of nurturing depending on the
patient's age and health.
4. Student is able to ensure safety of the patient and assess
basic vital signs
FINAL COURSE OUTPUT - SOCIAL COMPETENCES
1. Students will think analytically and creatively to explore
ideas, make connections, draw
conclusions and solve problems.
COURSE ORGANISATION –LEARNING FORMAT AND NUMBER OF HOURS
Lectures - 5 hours
Classes – 5 hours
COURSE DESCRIPTION
Subject: Basic of patient care is designed to familiarize students with algorithms, procedures
and standards in reference to the diseased persons, taking actions in relation to patients in the
measurement of vital signs, interviewing patient and different techniques nurturing
depending on the age and health.
Topics include the following:
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Health and disease. Basic concept.
The scope and character of patient care.
Iinterdisciplinary nature of dietitian’s activities.
General rules of conduct, procedures and algorithms in the activities of a nutritionist
to the patient.
Measurement vital signs e.g. pulse, blood pressure, pain.
Technique of washing hands.
Interviewing with client / patient.
Basic measures to ensure the safe and comfort of the patient.
Nurturing patient’s depending on the health and age.
METHODS OF INSTRUCTION
REQUIREMENTS AND ASSESSMENTS
GRADING SYSTEM
TOTAL STUDENT WORKLOAD
NEEDED TO ACHIEVE EXPECTED
LEARNING OUTCOMES EXPRESSED
IN TIME AND ECTS CREDIT POINTS
LANGUAGE OF INSTRUCTION
INTERNSHIP
MATERIALS
1. Seminar with a multimedia presentation
2. Classes: Individual work, work with instruction,
discussion, practice
1 Lecture: Passing the test
2 Classes: the implementation of the commissioned
tasks, practice
Grading scale F (2.0) – A (5.0)
The final grade awarded at the end of the course is
based on the following criteria:
 informed and active participation (50%),
 and final oral exam (50%).
LECTURES AND CLASSES – 10 HOURS
NUMBER OF CREDITS ECTS- 5
ENGLISH
PRIMARY OR REQUIRED BOOKS/READINGS:
1. Gail Powell-Cope; Audrey L. Nelson; Emily S.
Patterson. Patient Safety and Quality: An EvidenceBased Handbook for Nurses.
2. Robert J. Cipolle, Linda M. Strand, Peter C.
MorleyImproving
Patient
Care:
The
Implementation of Change in Health Care
SUPPLEMENTAL OR OPTIONAL BOOKS/READINGS:
1. Sheila A. Sorrentino. Assisting with Patient
Care