Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION in ELDERLY | - | Fall Semester | 2+0 | 2 | 4 |
| 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) | |
| Assistant(s) | |
| Aim | To provide information about the nutrition needs of elder people, importance of nutrition, prevention of nutrition, evaluation and improvement of nutritional status |
| Course Content | This course contains; Definition and Importance of Old Age,Characteristics of Elderly Population Structure in the World and Turkey,The Influence of Nutrition on Diseases,Physical and Physiological Changes in Elderly I,Physical and Physiological Changes in Elderly II,Nutrition and Nutrient Requirement in the Elderly I,Nutrition and Nutrient Requirement in the Elderly II,Evaluation of Nutrition Status in the Elderly I,Evaluation of Nutrition Status in the Elderly II,Frequent Nutritional Deficiency Diseases in the Elderly,Menu Planning Principles for the Elderly,Nutrition recommendations for the elderly,Drug use and nutrition,Nutrition problems in eldery. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Understands the importance of healthy nutrition in the elderly. | 10, 16, 4, 9 | A |
| 2. Determines nutritional requirements and nutritional status in old age. | 10, 16, 4, 9 | A |
| 3. Understands nutritional information related to the protection, improvement and development of elderly health and the prevention and treatment of chronic diseases. | 10, 16, 4, 9 | A |
| 4. Develops healthy nutrition recommendations to protect, improve and develop the health of the elderly. | 10, 16, 4, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and Importance of Old Age | Preparation of relevant compartments from recommended sources |
| 2 | Characteristics of Elderly Population Structure in the World and Turkey | Preparation of relevant compartments from recommended sources |
| 3 | The Influence of Nutrition on Diseases | Preparation of relevant compartments from recommended sources |
| 4 | Physical and Physiological Changes in Elderly I | Preparation of relevant compartments from recommended sources |
| 5 | Physical and Physiological Changes in Elderly II | Preparation of relevant compartments from recommended sources |
| 6 | Nutrition and Nutrient Requirement in the Elderly I | Preparation of relevant compartments from recommended sources |
| 7 | Nutrition and Nutrient Requirement in the Elderly II | Preparation of relevant compartments from recommended sources |
| 8 | Evaluation of Nutrition Status in the Elderly I | Preparation of relevant compartments from recommended sources |
| 9 | Evaluation of Nutrition Status in the Elderly II | Preparation of relevant compartments from recommended sources |
| 10 | Frequent Nutritional Deficiency Diseases in the Elderly | Preparation of relevant compartments from recommended sources |
| 11 | Menu Planning Principles for the Elderly | Preparation of relevant compartments from recommended sources |
| 12 | Nutrition recommendations for the elderly | Preparation of relevant compartments from recommended sources |
| 13 | Drug use and nutrition | Preparation of relevant compartments from recommended sources |
| 14 | Nutrition problems in eldery | Preparation of relevant compartments from recommended sources |
| Resources |
| 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 | 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 | 2 | 28 | |||
| 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) | 56 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(56/30) | 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 in ELDERLY | - | Fall Semester | 2+0 | 2 | 4 |
| 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) | |
| Assistant(s) | |
| Aim | To provide information about the nutrition needs of elder people, importance of nutrition, prevention of nutrition, evaluation and improvement of nutritional status |
| Course Content | This course contains; Definition and Importance of Old Age,Characteristics of Elderly Population Structure in the World and Turkey,The Influence of Nutrition on Diseases,Physical and Physiological Changes in Elderly I,Physical and Physiological Changes in Elderly II,Nutrition and Nutrient Requirement in the Elderly I,Nutrition and Nutrient Requirement in the Elderly II,Evaluation of Nutrition Status in the Elderly I,Evaluation of Nutrition Status in the Elderly II,Frequent Nutritional Deficiency Diseases in the Elderly,Menu Planning Principles for the Elderly,Nutrition recommendations for the elderly,Drug use and nutrition,Nutrition problems in eldery. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Understands the importance of healthy nutrition in the elderly. | 10, 16, 4, 9 | A |
| 2. Determines nutritional requirements and nutritional status in old age. | 10, 16, 4, 9 | A |
| 3. Understands nutritional information related to the protection, improvement and development of elderly health and the prevention and treatment of chronic diseases. | 10, 16, 4, 9 | A |
| 4. Develops healthy nutrition recommendations to protect, improve and develop the health of the elderly. | 10, 16, 4, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and Importance of Old Age | Preparation of relevant compartments from recommended sources |
| 2 | Characteristics of Elderly Population Structure in the World and Turkey | Preparation of relevant compartments from recommended sources |
| 3 | The Influence of Nutrition on Diseases | Preparation of relevant compartments from recommended sources |
| 4 | Physical and Physiological Changes in Elderly I | Preparation of relevant compartments from recommended sources |
| 5 | Physical and Physiological Changes in Elderly II | Preparation of relevant compartments from recommended sources |
| 6 | Nutrition and Nutrient Requirement in the Elderly I | Preparation of relevant compartments from recommended sources |
| 7 | Nutrition and Nutrient Requirement in the Elderly II | Preparation of relevant compartments from recommended sources |
| 8 | Evaluation of Nutrition Status in the Elderly I | Preparation of relevant compartments from recommended sources |
| 9 | Evaluation of Nutrition Status in the Elderly II | Preparation of relevant compartments from recommended sources |
| 10 | Frequent Nutritional Deficiency Diseases in the Elderly | Preparation of relevant compartments from recommended sources |
| 11 | Menu Planning Principles for the Elderly | Preparation of relevant compartments from recommended sources |
| 12 | Nutrition recommendations for the elderly | Preparation of relevant compartments from recommended sources |
| 13 | Drug use and nutrition | Preparation of relevant compartments from recommended sources |
| 14 | Nutrition problems in eldery | Preparation of relevant compartments from recommended sources |
| Resources |
| 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 | 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 | |