Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION in SPECIAL SITUATIONS | BES4113348 | 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 | Lect. Fatmanur ÖZYÜREK ARPA |
| Name of Lecturer(s) | Lect. Fatmanur ÖZYÜREK ARPA |
| Assistant(s) | |
| Aim | 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; Information about course orientation, content and evaluation criteria, and attendance,Nutritional problems and management in workers and nutritional requirements,Nutritional evaluation of vegan and vegetarian diets,Nutrition and nutritional problems in natural disaster situations,Energy and nutritional needs in emergency and disaster situations,Common nutritional problems in the elderly,Nutritional disorders and problems in disabled individuals,Nutrient and nutritional needs of athletes with disabilities,Nutritional problems in adolescents,Student case reports,Student case report,Students case presentations,Student case presentations,Student case presentations. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Learns nutrition problems in special situations. | 14, 9 | A, C |
| Learns the need for energy and nutrients in special situations. | 14, 9 | A, C |
| Plans nutritional therapy in special cases. | 13, 14, 9 | A, C, H, L |
| Gains knowledge and skills for the protection and improvement of health in special situations. | 13, 14, 18, 5, 9 | A, C, H |
| Teaching Methods: | 13: Case Study Method, 14: Self Study Method, 18: Micro Teaching Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, H: Performance Task, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Information about course orientation, content and evaluation criteria, and attendance | - |
| 2 | Nutritional problems and management in workers and nutritional requirements | Reading from articles uploaded to course files |
| 3 | Nutritional evaluation of vegan and vegetarian diets | Reading from articles uploaded to course files |
| 4 | Nutrition and nutritional problems in natural disaster situations | Reading from articles uploaded to course files |
| 5 | Energy and nutritional needs in emergency and disaster situations | Reading from articles uploaded to course files |
| 6 | Common nutritional problems in the elderly | Reading from articles uploaded to course files |
| 7 | Nutritional disorders and problems in disabled individuals | Reading from articles uploaded to course files |
| 8 | Nutrient and nutritional needs of athletes with disabilities | Reading from articles uploaded to course files |
| 9 | Nutritional problems in adolescents | Reading from articles uploaded to course files |
| 10 | Student case reports | Preparing a detailed nutrition plan for an individual with a special condition |
| 11 | Student case report | Preparing a detailed nutrition plan for an individual with a special condition |
| 12 | Students case presentations | Preparing a detailed nutrition plan for an individual with a special condition - Conducting group work |
| 13 | Student case presentations | Preparing a detailed nutrition plan for an individual with a special condition - Conducting group work |
| 14 | Student case presentations | Preparing a detailed nutrition plan for an individual with a special condition - Conducting group work |
| 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 14 | 14 | |||
| Term Project | 14 | 2 | 28 | |||
| Presentation of Project / Seminar | 1 | 10 | 10 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 16 | 16 | |||
| General Exam | 1 | 16 | 16 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 112 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(112/30) | 4 | |||||
| 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 SPECIAL SITUATIONS | BES4113348 | 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 | Lect. Fatmanur ÖZYÜREK ARPA |
| Name of Lecturer(s) | Lect. Fatmanur ÖZYÜREK ARPA |
| Assistant(s) | |
| Aim | 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; Information about course orientation, content and evaluation criteria, and attendance,Nutritional problems and management in workers and nutritional requirements,Nutritional evaluation of vegan and vegetarian diets,Nutrition and nutritional problems in natural disaster situations,Energy and nutritional needs in emergency and disaster situations,Common nutritional problems in the elderly,Nutritional disorders and problems in disabled individuals,Nutrient and nutritional needs of athletes with disabilities,Nutritional problems in adolescents,Student case reports,Student case report,Students case presentations,Student case presentations,Student case presentations. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Learns nutrition problems in special situations. | 14, 9 | A, C |
| Learns the need for energy and nutrients in special situations. | 14, 9 | A, C |
| Plans nutritional therapy in special cases. | 13, 14, 9 | A, C, H, L |
| Gains knowledge and skills for the protection and improvement of health in special situations. | 13, 14, 18, 5, 9 | A, C, H |
| Teaching Methods: | 13: Case Study Method, 14: Self Study Method, 18: Micro Teaching Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, H: Performance Task, L: Group Assessment Technique |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Information about course orientation, content and evaluation criteria, and attendance | - |
| 2 | Nutritional problems and management in workers and nutritional requirements | Reading from articles uploaded to course files |
| 3 | Nutritional evaluation of vegan and vegetarian diets | Reading from articles uploaded to course files |
| 4 | Nutrition and nutritional problems in natural disaster situations | Reading from articles uploaded to course files |
| 5 | Energy and nutritional needs in emergency and disaster situations | Reading from articles uploaded to course files |
| 6 | Common nutritional problems in the elderly | Reading from articles uploaded to course files |
| 7 | Nutritional disorders and problems in disabled individuals | Reading from articles uploaded to course files |
| 8 | Nutrient and nutritional needs of athletes with disabilities | Reading from articles uploaded to course files |
| 9 | Nutritional problems in adolescents | Reading from articles uploaded to course files |
| 10 | Student case reports | Preparing a detailed nutrition plan for an individual with a special condition |
| 11 | Student case report | Preparing a detailed nutrition plan for an individual with a special condition |
| 12 | Students case presentations | Preparing a detailed nutrition plan for an individual with a special condition - Conducting group work |
| 13 | Student case presentations | Preparing a detailed nutrition plan for an individual with a special condition - Conducting group work |
| 14 | Student case presentations | Preparing a detailed nutrition plan for an individual with a special condition - Conducting group work |
| 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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | |