Within the scope of this course, it is aimed to examine the nutritional problems and nutritional disorders encountered in special cases, to determine the nutritional and nutritional requirements, to establish nutritional therapy and to protect and improve health in special cases.
Course Content
This course contains; Nutritional problems and management in workers,Energy and nutrient requirements of workers,Energy, nutrients and fluid requirements in athletes,Nutrition and use of nutritional supplements before, during and after training/competition,Vegetarian diets and nutritional evaluation,Nutrition and nutritional problems in disaster situations,Energy and nutritional needs in emergency and disaster situations,Common nutritional problems in the elderly,Nutrient and nutrient requirements in the elderly,Nutritional disorders and problems in disabled individuals,Nutrient and nutritional needs of people with disabilities,Nutritional problems in pre-school, school-age children and adolescents,Student project presentations,Student project presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Learns nutrition problems in special situations.
14, 18, 9
A
Learns the need for energy and nutrients in special situations.
14, 18, 9
A
Plans nutritional therapy in special cases.
14, 18, 9
A
Gains knowledge and skills for the protection and improvement of health in special situations.
Energy, nutrients and fluid requirements in athletes
4
Nutrition and use of nutritional supplements before, during and after training/competition
5
Vegetarian diets and nutritional evaluation
6
Nutrition and nutritional problems in disaster situations
7
Energy and nutritional needs in emergency and disaster situations
8
Common nutritional problems in the elderly
9
Nutrient and nutrient requirements in the elderly
10
Nutritional disorders and problems in disabled individuals
11
Nutrient and nutritional needs of people with disabilities
12
Nutritional problems in pre-school, school-age children and adolescents
13
Student project presentations
14
Student project presentations
Resources
Lecture notes
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
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Within the scope of this course, it is aimed to examine the nutritional problems and nutritional disorders encountered in special cases, to determine the nutritional and nutritional requirements, to establish nutritional therapy and to protect and improve health in special cases.
Course Content
This course contains; Nutritional problems and management in workers,Energy and nutrient requirements of workers,Energy, nutrients and fluid requirements in athletes,Nutrition and use of nutritional supplements before, during and after training/competition,Vegetarian diets and nutritional evaluation,Nutrition and nutritional problems in disaster situations,Energy and nutritional needs in emergency and disaster situations,Common nutritional problems in the elderly,Nutrient and nutrient requirements in the elderly,Nutritional disorders and problems in disabled individuals,Nutrient and nutritional needs of people with disabilities,Nutritional problems in pre-school, school-age children and adolescents,Student project presentations,Student project presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Learns nutrition problems in special situations.
14, 18, 9
A
Learns the need for energy and nutrients in special situations.
14, 18, 9
A
Plans nutritional therapy in special cases.
14, 18, 9
A
Gains knowledge and skills for the protection and improvement of health in special situations.
Energy, nutrients and fluid requirements in athletes
4
Nutrition and use of nutritional supplements before, during and after training/competition
5
Vegetarian diets and nutritional evaluation
6
Nutrition and nutritional problems in disaster situations
7
Energy and nutritional needs in emergency and disaster situations
8
Common nutritional problems in the elderly
9
Nutrient and nutrient requirements in the elderly
10
Nutritional disorders and problems in disabled individuals
11
Nutrient and nutritional needs of people with disabilities
12
Nutritional problems in pre-school, school-age children and adolescents
13
Student project presentations
14
Student project presentations
Resources
Lecture notes
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.
