DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210002010

Ders İsmi:

Nutrition in Geriatrics

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Assoc. Prof. Nazlı BATAR

Course Assistants:

Dersin Amaç ve İçeriği

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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) It defines the distribution of the elderly population in the world and in our country and the definitions of the elderly population.
2 - Skills
Cognitive - Practical
1) Can evaluate the nutritional status of the elderly.
2) Knows the nutritional requirements of the elderly and can develop recommendations considering their nutritional status.
3) Has the ability to detect, interpret and provide solutions to problems related to the nutritional problems of the elderly.
4) Can plan menus suitable for the elderly.
5) Knows enteral parenteral applications in the elderly.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Describes the physical and physiological changes of the elderly and has the ability to use sufficient knowledge in the field of Nutrition and Dietetics.
2) Has the ability to use sufficient knowledge about nutritional problems commonly seen in the elderly in the field of Nutrition and Dietetics.
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7	8
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.

Ders - Öğrenme Kazanımı İlişkisi

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

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Course
Okuma
Homework
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Midterms	1	40	40
Final	1	2	2
Total Workload			70