Teaching code

4S01557

Teacher

Anita Bevilacqua

Credits

2

Language

Italian

Scientific Disciplinary Sector (SSD)

MED/45 - NURSING

Period

1 SEMESTRE PROFESSIONI SANITARIE dal Oct 1, 2021 al Dec 23, 2021.

Lessons timetable Moodle Seminars 0

To show the organization of the course that includes this module, follow this link:  Course organization

Learning outcomes

The course introduces the student to the basic fundamentals of general and clinical nursing about the concepts of nursing and caring for the person and family, the ethical principles that inspire and guide the practice of nursing, the clinical methodology for identifying the needs of Nursing, planning of interventions, and evaluation of outcomes.

Program

The dimensions of health, well being and illness
Exploring the idea of health and well-being
Meaning of health determinant, inequalities risk factors and live skills
Variables that affect health, behaviors with regard to health and Vita styles
Exploring the idea of illness: Illness and disease
Acute illness and chronic illness
Impact of the disease on the person and on the family
The body in the health and disease experience

The "caring" of the person and family in nursing practice and the principles of nursing care
Analysis of the concept of "caring" and its components
The principles of nursing: presence, comfort, intimacy, procedural and empathic touch, vigilance
Family and caregiving.

The nursing profession
Nursing as a profession: professional standards and competence, nurse profile and code of ethics
The Ethical Code of the Nursing Student
Responsibility and professional roles, integration into the care team.

Methods of nursing care
The welfare process from assessing the expected results
Methods of the survey

Feeding and principles of healthy eating
Physiology and physiopathology basics of nutrition and absorption of nutritional principles
Principle of healthy eating
Assessment of nutritional status (eating habits, anthropometric data, laboratory tests) and personal hydration
Malnutritional care management (grades of malnutrition and care interventions)
Evaluation of the overweight and obese people and major care interventions
Principles for assisting a person at meal
Dysphagia: types based on the swallowing phase involved and causes - evaluation
Screening procedures - Water analysis - Interventions for the management of dysphagia Behavioral precautions Environmental context - Patient positioning
Compensatory postures
Dietary modifications based on the type of dysphagia
treatment of oral cavity in the dysphagia patients
Source: Saiani L., Brugnolli A., (2014). Treatise for Nursing Care. Napoli: Idelson Gnocchi Publishing House, Sorbona Chapters 4 -1- 5, 6, 18
Chapter 1 The meaning of the body in health and in the experience of illness from:
Zannini L. The Body-Patient - from the subject of therapeutic treatment Ed Franco Angeli 2004

Bibliography

Examination Methods

The course will be evaluated in written form with short-term open questions where it is required to motivate data, select altered data and support them, assist them and motivate them using sources and physiopathological mechanisms. Multiple Choice Test Questions, Questions Answered "Completing" Small Situations with Choice Options, Caring Story Analysis.
Oral mode may also be proposed, if the student does not exceed 2-3 times the written test.
The final vote, if positive, may also include elements of active participation during the lessons and adherence to the pre-reading mandates of the text.

The content of the evaluation is related to the following topics:
- The size of health, well being and illness
- The "caring" of the person and family in nursing practice and the principles of nursing
- The nursing profession
- Methods of nursing care
- Food and principles of healthy eating