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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | YB205B | Principles of Nutrition | Compulsory | 2 | 3 | 3 |
| | Level of Course Unit | | Short Cycle | | Objectives of the Course | | The main aim of this course is to equip students with main principles of nutrition and ability to implement nutrition regarding the requirement for nutrition in case of illness. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Bülent ŞENGÜL | | Learning Outcomes | | 1 | Comprehend the defnitions and principles of nutrition, nutritional elements adequate and balanced nutrition. | | 2 | Determine the needs for nutrition during the old age and evaluate the elderly care process. | | 3 | Determine the nutrition standards for the disease as cancer and chronic diseases and evaluate it during the elderly care process. | | 4 | Evaluate the interactions of drugs and nutrition and apply it during the elderly care period. |
| | Mode of Delivery | | Second Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | This course includes the information on the main principles of nutrition for an elder person and on how to regulate one’s diet regarding the drug-nutrition interactions. | | Weekly Detailed Course Contents | |
| 1 | Definition and significance of nutrition | | | | 2 | Nutrition elements, carbohydrates, proteins, fats | | | | 3 | Vitamins, water and minerals | | | | 4 | Adequate and balanced nutrition | | | | 5 | Old age and nutrition ( the importance of smelling, tasting and touching on old age nutrition) | | | | 6 | Nutrition of old person and its relation to cancer | | | | 7 | Diabetes and nutrition of old person | | | | 8 | mid-term exam | | | | 9 | Hypertension and nutrition of old person | | | | 10 | Nutrition and cardiac and kidney diseases of old person | | | | 11 | Loss of muscle and spoon feeding in old age | | | | 12 | Nutrition in case of gastrointestinal diseases | | | | 13 | Nutrition- drug interaction, nutrition of patients on medication | | | | 14 | Methods of purchasing, preparing and cooking the nutrition | | | | 15 | Diseases infected with nutrition and hygiene | | |
| | Recommended or Required Reading | | 1.Chemoff, R., 2006, Geriatric Nutrition: The Health Professional’s Handbook, 3 Edition, Jones and Bartlett Publish, ISBN 0-7637-3181-1, the USA, 575p.
2.Morley, J.E., Thomas, D.R., 2007, Geriatic Nutrion, Taylor & Francis Group LLC, CRC Press, ISBN 0-8493-3815-8, the USA, 584p.
3.Baysal, B., Genel Beslenme, ISBN 9789757527077, Ankara,279p.
4. Applegate, L., (2011), Beslenme ve Diyet Temel İlkeleri, İstanbul Tıp Kitabevi, İSTANBUL | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 10 | 2 | 20 | | Question-Answer | 10 | 2 | 20 | | Self Study | 14 | 2 | 28 | | Individual Study for Mid term Examination | 14 | 1 | 14 | | Individual Study for Final Examination | 14 | 1 | 14 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | | LO2 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | | LO3 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | | LO4 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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