| Course Objectives: |
Teaching the importance of energy and macronutrients (carbonhydrates, protein, lipids) on body function and healthy nutrition, assessment of the foods according to their energy, carbohydrate, protein and fat contents, teaching daily energy, carbohydrate, protein and fat requirements for different ages and genders, and type and amounts of foods that can provide these nutrients, application of individual dietary records and physical activity records for assessing nutritional status, developing recommendations for healthy eating.
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| Course Content: |
The importance of carbohydrates, lipids and proteins on nutrition, the chemical structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of these nutrients. Methods of individual dietary records and physical activity records.
|
| Week |
Subject |
Related Preparation |
| 1) |
Significance of Nutrition
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 2) |
"Food consumption status and physical activity records
"
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 3) |
Carbohydrates-I
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 4) |
"Carbohydrates-II
"
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 5) |
"Carbohydrate sources: Grains, flour, pasta, sugar, starch, honey, molasses
"
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 6) |
"Lipids- I
"
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 7) |
"Midterm Exam
"
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 8) |
Lipids- II
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 9) |
"Proteins-I
"
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 10) |
Proteins-II |
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 11) |
Protein quality |
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 12) |
"Energy metabolism and physical activity
"
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 13) |
Energy metabolism and physical activity
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 14) |
food groups
|
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| 15) |
Final exam |
1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
|
| |
Program Outcomes |
Level of Contribution |
| 1) |
Have the necessary knowledge and skills to fulfill her professional roles and responsibilities. |
|
| 2) |
Knows the theories and models that form the basis of professional practice. |
|
| 3) |
Have the cultural knowledge required to be a member of an individual and a profession. |
|
| 4) |
It plans, applies, evaluates and inspects the health care needs of the individual, family and society with a holistic approach in line with the nursing process. |
|
| 5) |
Manages the given nursing care and evaluates the quality and results of the care. |
|
| 6) |
Uses effective communication skills at the level of intercultural differences in interpersonal relationships. |
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| 7) |
It manages nursing services and manpower within the scope of the relevant legislation, contributes to their professional development. |
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| 8) |
It carries out learning, teaching and management processes with current technology in nursing practices. |
|
| 9) |
It develops a positive attitude towards lifelong learning and turns it into behavior. |
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| 10) |
Uses decision making, problem solving and critical thinking skills. |
|
| 11) |
Carries out nursing practices in line with professional ethical principles and standards, taking into account individual values, beliefs and cultural differences. |
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| 12) |
Achieves scientific knowledge about health at national and international level with foreign language competence and uses it in professional practices and shares it with healthcare members. |
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| 13) |
With the awareness of social responsibility, takes part in national and international projects and events as an executive, manager, educator and practitioner in cooperation with the healthcare team and other disciplines. |
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| 14) |
Knows and applies measures regarding patient and employee safety in nursing services. |
|
| 15) |
Represents her profession in society with her professional knowledge, attitude and behavior and becomes a role model for her colleagues. |
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BİLGİ PAKETİ / DERS KATALOĞU
