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Knowledge Centre on Health, Nutrition & Learning (VISUEL) Objectives, Competencies & Research Projects Contact: Britta Hørdam, Ph.D, Medicine

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Presentation on theme: "Knowledge Centre on Health, Nutrition & Learning (VISUEL) Objectives, Competencies & Research Projects Contact: Britta Hørdam, Ph.D, Medicine"— Presentation transcript:

1 Knowledge Centre on Health, Nutrition & Learning (VISUEL) Objectives, Competencies & Research Projects Contact: Britta Hørdam, Ph.D, Medicine bho@ucsj.dk

2 Content VISUEL’s objectives VISUEL’s competencies Overview of VISUEL’s ongoing research projects Presentation of VISUEL’s individual research projects (6 slides)

3 Objectives VISUEL develops and disseminates new evidence- based and practice-oriented knowledge related to nursing, healthy dieting, physiotherapy, ergo-therapy and welfare economy in general. VISUEL promotes active interaction between research, education- and competence-development, consultancy, supervision and project-development both at local, regional, national and international levels.

4 Competencies VISUEL possesses multiple cross-disciplinary competencies that have created the unique research environment. VISUEL offers development-oriented and quality assurance products, tools and expertise (e.g., process-, project-development and implementation) to both public and private agencies as well as local and regional government institutions.

5 Overview of research projects Projects Main areas of expertise HealthNutritionLearning E-Health – Rehabilitation of patients after hip surgery √√ Developing community nursing in Denmark √√ Health interventions for children √ √ √ Health interventions for elderly √ √ Health interventions for patients with heart failure √√ Rehabilitation of war veterans with PTSD √√ Innovation for health care professionals √√ Improving patients’ safety √√ Caring of patients’ spiritual needs √√ Preventing torture in closed institutions √√ Regional food concept in the Baltic region √√

6 Research projects (I) E-Health: Rehabilitation of patients after hip-surgery and early discharge by using net-based technology (Hoerdam, Britta. 2009. SJCSS). Developing community nursing in Denmark: A qualitative study of professional nursing from organizational, professional and user perspectives (ongoing).

7 Research projects (II) Health interventions for children in kindergartens and schools by promoting cooperation between public agencies. This is a joint project with the National Center of Science, Nutrition, and Physical Activity for Children and Adolescents (ongoing) Health interventions for elderly: Enabling the perception of autonomy among physically disabled older nursing home residents (Andresen, Mette. 2009. JAH; Andersen, Mette. 2008. BMCG ).

8 Health interventions for patients with heart failure: Developing evidence-based clinical guidelines (ongoing). Rehabilitation of war veterans with PTSD: Physiotherapeutic assistance to war veterans suffering Post Traumatic Stress Disorder (PTSD) by using nature-based therapy (ongoing). Research projects (III)

9 Research projects (IV) Innovation for health care professionals: Spreading knowledge about technological and organizational innovation among students in nursing, biomedical laboratory science, occupational therapy and physiotherapy. This is a joint project with Health Innovation Center of Region Sealand (ongoing). Improving patient safety: Increasing awareness about clinic errors to improve patient safety. This is a joint project with University College (ongoing).

10 Research projects (V) Caring of patients’ spiritual needs: An ethnographic fieldwork in two hospice care settings on how to integrate the spiritual dimension in clinical nursing practice (ongoing). Preventing torture in closed institutions: An evaluation of the effect of torture and ill-practice prevention intervention, i.e., regular visits to places of detention by independent international and national monitors (ongoing).

11 Research projects (VI) Developing regional food concept in the Baltic region: A qualitative study of calturally unique gastronomic practices in the Baltic region.


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