To provide information about the nutrition needs of elder people, importance of nutrition, evaluation of nutrition conditions, nutrition program in elderhood and policies.
Course Content
This course contains; Definition of Geriatric,Definition of geriatri and concepts,Elderhood according to WHO,Physiological changes in elderhood,Features of nutrition in elderhood,Factor effecting nutrition of elder people,Nutrition need of elder people,Protection of health in elder people,Improvement of health in elder people,Development of health in elder people,Nutrition in the protection and treatment of cronic diseases,Nutrition in the protection and treatment of cronic diseases,Presentation,Evaluation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. explain risk factor effecting elder people’s nutrition in risk groups
10, 16, 9
A, D
2. express information about protection, development, improvement of elder people, preventation and treatment of cronic diseases.
10, 16, 9
A, D
3. apply plans and programs for healthy nutrition of elder people
Nutrition in the protection and treatment of cronic diseases
Preparation from related courses sources
12
Nutrition in the protection and treatment of cronic diseases
Preparation from related courses sources
13
Presentation
Preparation from related courses sources
14
Evaluation
Preparation from related courses sources
Resources
Geriatric Nutrition: The Health Professional's Handbook 4th Edition by Ronni Chernoff
Elderly Nutrition Dr. Ayşe Baysal Hatipoğlu Publishing House
Powerpoint files.
1. Geriatri ve Gerontoloji, (Ed:Arıoğul S) MN Medikal & Nobel, Özyurt Matbacılık, Ankara, 2006.
2. Nutrition For The Older Adult. Bernstein M., Luggen A. Jones & Bartlett Learning, 2009.
3. Nutrition for Middle Aged and Elderly. Bernhardt N., Kasko A. Nova Biomedikal, 2008.
4. Nutrition for the Middle Aged And Elderly. Bernhardt N., Kasko A. Nova Publishers, 2008.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
6
84
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
3
15
45
Quiz
0
0
0
Midterm Exam
3
5
15
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
201
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30)
7
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
NUTRITION in ELDERLY
-
Spring Semester
3+0
3
7
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Second Cycle (Master's Degree)
Course Type
Elective
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Assistant(s)
Aim
To provide information about the nutrition needs of elder people, importance of nutrition, evaluation of nutrition conditions, nutrition program in elderhood and policies.
Course Content
This course contains; Definition of Geriatric,Definition of geriatri and concepts,Elderhood according to WHO,Physiological changes in elderhood,Features of nutrition in elderhood,Factor effecting nutrition of elder people,Nutrition need of elder people,Protection of health in elder people,Improvement of health in elder people,Development of health in elder people,Nutrition in the protection and treatment of cronic diseases,Nutrition in the protection and treatment of cronic diseases,Presentation,Evaluation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. explain risk factor effecting elder people’s nutrition in risk groups
10, 16, 9
A, D
2. express information about protection, development, improvement of elder people, preventation and treatment of cronic diseases.
10, 16, 9
A, D
3. apply plans and programs for healthy nutrition of elder people
Nutrition in the protection and treatment of cronic diseases
Preparation from related courses sources
12
Nutrition in the protection and treatment of cronic diseases
Preparation from related courses sources
13
Presentation
Preparation from related courses sources
14
Evaluation
Preparation from related courses sources
Resources
Geriatric Nutrition: The Health Professional's Handbook 4th Edition by Ronni Chernoff
Elderly Nutrition Dr. Ayşe Baysal Hatipoğlu Publishing House
Powerpoint files.
1. Geriatri ve Gerontoloji, (Ed:Arıoğul S) MN Medikal & Nobel, Özyurt Matbacılık, Ankara, 2006.
2. Nutrition For The Older Adult. Bernstein M., Luggen A. Jones & Bartlett Learning, 2009.
3. Nutrition for Middle Aged and Elderly. Bernhardt N., Kasko A. Nova Biomedikal, 2008.
4. Nutrition for the Middle Aged And Elderly. Bernhardt N., Kasko A. Nova Publishers, 2008.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
