DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 1210002010 | ||||||||
Ders İsmi: | Nutrition in Geriatrics | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Bölüm Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): |
Assoc. Prof. Nazlı BATAR |
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Course Assistants: |
Course Objectives: | To teach the importance of nutrition in the elderly who are in the risk group in the society, the factors affecting nutrition, the evaluation of nutritional status, the nutritional and nutritional needs of the elderly, the protection, improvement and development of the elderly's health. |
Course Content: | Factors affecting food consumption in old age, importance of nutrition, nutritional and nutrient requirements, evaluation of nutritional status, nutritional deficiency diseases in the elderly, evaluation of nutritional status and healthy nutrition recommendations for the protection, improvement and development of elderly health. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Aging, aging population and life expectancy | PPT prepared for the lesson |
2) | Physical and physiological changes in old age I | PPT prepared for the lesson |
3) | Physical and physiological changes in old age I | PPT prepared for the lesson |
4) | Nutrient and nutrient needs in the elderly I | PPT prepared for the lesson |
5) | Nutrient and nutrient needs in the elderly II | PPT prepared for the lesson |
6) | Principles of menu planning in the elderly I | PPT prepared for the lesson |
7) | Menu planning applications in the elderly | PPT prepared for the lesson |
8) | Midterm exam | Midterm exam |
9) | Assessment of nutritional status in the elderly I | PPT prepared for the lesson |
10) | Evaluation of nutritional status in the elderly II | PPT prepared for the lesson |
11) | Nutritional deficiency diseases that are frequently encountered in the elderly I | PPT prepared for the lesson |
12) | Nutritional deficiency diseases that are frequently encountered in the elderly II | PPT prepared for the lesson |
13) | Enteral parenteral nutrition approach in the elderly | PPT prepared for the lesson |
14) | Nutrition education for the elderly | PPT prepared for the lesson |
15) | General Information | PPT prepared for the lesson |
16) | Final exam | Final exam |
Course Notes / Textbooks: | 1.Güncel geriatri el kitabı / ed.: Dilek Aslan, Yeşim Gökçe Kutsal 2017 2. Yaşlılarda güncel sağlık sorunları ve bakımı / ed.: Mustafa Altındiş 2013 3. Geriatriye çok yönlü bakış / Gülten Kaptan...[et al.]. 2017 4. Krause’s Food & The Nutrition Care Process / ed.: L. Kathleen Mahan, Janice L. Raymond 2017 5.Ders notları |
References: | 1.Güncel geriatri el kitabı / ed.: Dilek Aslan, Yeşim Gökçe Kutsal 2017 2. Yaşlılarda güncel sağlık sorunları ve bakımı / ed.: Mustafa Altındiş 2013 3. Geriatriye çok yönlü bakış / Gülten Kaptan...[et al.]. 2017 4. Krause’s Food & The Nutrition Care Process / ed.: L. Kathleen Mahan, Janice L. Raymond 2017 5.Ders notları |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | 5 |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | 2 |
5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | 4 |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | 5 |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | 3 |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. | 5 |
Anlatım | |
Beyin fırtınası /Altı şapka | |
Course | |
Okuma | |
Homework | |
Soru cevap/ Tartışma |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 1 | % 10 |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 30 |
Semester Final Exam | 1 | % 40 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Midterms | 1 | 40 | 40 |
Final | 1 | 2 | 2 |
Total Workload | 70 |