To give an understanding in stages for human life cycle, nutrition models and the relation between life cycle and nutrition.
Course Content
This course contains; Definition of the life cycle,Place and importance of nutrition in life cycle,Life cycles of some living species,Human life cycle,Nutrition basics in pregnant and lactating women,Nutrition basics in children,Nutrition basics in elderly,Nutrition basics in shift workers,Nutrition basics in sports,Healthy nutrition models at different human life stages,Four-leaf clover model,Nutrition pyramid,Mediterranean diet model,DASH Diet Model.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Categorizes the life cycle.
10, 16, 9
A, E
2. Explains the stages of human life cycle.
10, 16, 9
A, E
3. Expresses the stage in which own life cycle is.
10, 16, 9
A, E
4. Explains the relationship between nutrition and life cycle.
Preparation of the related sources from the recommended sources
2
Place and importance of nutrition in life cycle
Preparation of the related sources from the recommended sources
3
Life cycles of some living species
Preparation of the related sources from the recommended sources
4
Human life cycle
Preparation of the related sources from the recommended sources
5
Nutrition basics in pregnant and lactating women
Preparation of the related sources from the recommended sources
6
Nutrition basics in children
Preparation of the related sources from the recommended sources
7
Nutrition basics in elderly
Preparation of the related sources from the recommended sources
8
Nutrition basics in shift workers
Preparation of the related sources from the recommended sources
9
Nutrition basics in sports
Preparation of the related sources from the recommended sources
10
Healthy nutrition models at different human life stages
Preparation of the related sources from the recommended sources
11
Four-leaf clover model
Preparation of the related sources from the recommended sources
12
Nutrition pyramid
Preparation of the related sources from the recommended sources
13
Mediterranean diet model
Preparation of the related sources from the recommended sources
14
DASH Diet Model
Studying previous week topics
Resources
Lecture notes
1. Wardlaw G, Smith A. Contemporary Nutrition: A Functional Approach. McGraw-Hill Education, UK, 2014.
2. Mahan L, Escott-Stump S, Raymond J. Krause’s Food and the Nutrition Care Process. Elsevier Saunders, Missouri, 2012.
3. Baysal A. Beslenme. Hatiboğlu Yayınevi, Ankara, 2012.
4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy. Elseiver, USA, 2010.
5. Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Introduction to Human Nutrition. Wiley-Blackwell, 2009.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-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
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-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
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
14
0
0
Resolution of Homework Problems and Submission as a Report
14
0
0
Term Project
1
0
0
Presentation of Project / Seminar
1
0
0
Quiz
1
0
0
Midterm Exam
1
17
17
General Exam
1
27
27
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
72
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(72/30)
2
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 for the LIFECYCLE
-
Fall Semester
2+0
2
2
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Neda SALEKİ
Name of Lecturer(s)
Assist.Prof. Neda SALEKİ
Assistant(s)
Aim
To give an understanding in stages for human life cycle, nutrition models and the relation between life cycle and nutrition.
Course Content
This course contains; Definition of the life cycle,Place and importance of nutrition in life cycle,Life cycles of some living species,Human life cycle,Nutrition basics in pregnant and lactating women,Nutrition basics in children,Nutrition basics in elderly,Nutrition basics in shift workers,Nutrition basics in sports,Healthy nutrition models at different human life stages,Four-leaf clover model,Nutrition pyramid,Mediterranean diet model,DASH Diet Model.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Categorizes the life cycle.
10, 16, 9
A, E
2. Explains the stages of human life cycle.
10, 16, 9
A, E
3. Expresses the stage in which own life cycle is.
10, 16, 9
A, E
4. Explains the relationship between nutrition and life cycle.
Preparation of the related sources from the recommended sources
2
Place and importance of nutrition in life cycle
Preparation of the related sources from the recommended sources
3
Life cycles of some living species
Preparation of the related sources from the recommended sources
4
Human life cycle
Preparation of the related sources from the recommended sources
5
Nutrition basics in pregnant and lactating women
Preparation of the related sources from the recommended sources
6
Nutrition basics in children
Preparation of the related sources from the recommended sources
7
Nutrition basics in elderly
Preparation of the related sources from the recommended sources
8
Nutrition basics in shift workers
Preparation of the related sources from the recommended sources
9
Nutrition basics in sports
Preparation of the related sources from the recommended sources
10
Healthy nutrition models at different human life stages
Preparation of the related sources from the recommended sources
11
Four-leaf clover model
Preparation of the related sources from the recommended sources
12
Nutrition pyramid
Preparation of the related sources from the recommended sources
13
Mediterranean diet model
Preparation of the related sources from the recommended sources
14
DASH Diet Model
Studying previous week topics
Resources
Lecture notes
1. Wardlaw G, Smith A. Contemporary Nutrition: A Functional Approach. McGraw-Hill Education, UK, 2014.
2. Mahan L, Escott-Stump S, Raymond J. Krause’s Food and the Nutrition Care Process. Elsevier Saunders, Missouri, 2012.
3. Baysal A. Beslenme. Hatiboğlu Yayınevi, Ankara, 2012.
4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy. Elseiver, USA, 2010.
5. Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Introduction to Human Nutrition. Wiley-Blackwell, 2009.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-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
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-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
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
