NURSING (ENGLISH)
Qualification Awarded Program Süresi Toplam Kredi (AKTS) Öğretim Şekli Yeterliliğin Düzeyi ve Öğrenme Alanı
4 240 FULL TIME TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 6
QF-EHEA:First Cycle
TR-NQF-HE, ISCED (1997-2013): 72

Ders Genel Tanıtım Bilgileri

Course Code: 1216002037
Ders İsmi: Principles of Healthy Nutrition
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Labs Credit ECTS
2 0 0 2 3
Language of instruction: EN
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Other Recommended Topics for the Course:
Type of course: Department Elective
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Prof. Dr. İkbal ÇAVDAR
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

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.

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.




Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Understand the importance of energy and macronutrients (carbohydrates, proteins, lipids) on body function and healthy nutrition.
2) Learn to assess foods based on their energy, carbohydrate, protein, and fat contents.
3) Learn the types and amounts of foods that can provide these nutrients.
2 - Skills
Cognitive - Practical
1) Determine daily energy, carbohydrate, protein, and fat requirements for different ages and genders.
2) Assess nutritional status by applying individual dietary records and physical activity records.
3 - Competences
Communication and Social Competence
Learning Competence
1) Develop recommendations for healthy eating.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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 Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
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 Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
3) Carbohydrates-I 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
4) "Carbohydrates-II " 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
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 Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
6) "Lipids- I " 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
7) "Midterm Exam " 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
8) Lipids- II 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
9) "Proteins-I " 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
10) Proteins-II 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
11) Protein quality 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
12) "Energy metabolism and physical activity " 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
13) Energy metabolism and physical activity 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
14) food groups 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.
15) Final exam 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver Baysal A. Beslenme, Hatiboğlu yayınları, Ankara 2011Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human NutritKöksal, G., Gökmen, H., (2000). Çocuk Hastalıklarında Beslenme Tedavisi, Hatipoğlu Yayınevi, Ankara.

Sources

Course Notes / Textbooks: 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver
References: 1. Mahan, L.K., Raymond, J. (2017) Krause's Food & the Nutrition Care Process (14.baskı). Washington: Elseiver

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

4

3

5

6
Program Outcomes
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.
7) It manages nursing services and manpower within the scope of the relevant legislation, contributes to their professional development.
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.
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.
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.
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.
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.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
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.
7) It manages nursing services and manpower within the scope of the relevant legislation, contributes to their professional development.
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.
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.
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.
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.
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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Beyin fırtınası /Altı şapka
Course
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Sözlü sınav
Homework
Sunum

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 20
Midterms 1 % 40
Semester Final Exam 1 % 40
total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
total % 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 2 28
Study Hours Out of Class 14 2 28
Midterms 1 1 1
Final 1 1 1
Total Workload 58