Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02151044 | Nutrition in Special Groups | 3 | Autumn | 5 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Dr. Res. Asst. Pınar ERDOĞAN SEZGEN |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Muteber Gizem KESER | - | [email protected] | ||
| Dr. Res. Asst. Pınar ERDOĞAN SEZGEN | - | [email protected] |
Course Content
Elderly nutrition, workers' nutrition and nutrition in disabled individuals.
Objectives of the Course
Special approaches to nutrition require teaching nutritional principles and diet planning.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices. | 3 |
| P3 | The ability to understand and interpret processes, events, cases, equipment, or products, solving related problems through a holistic perspective and contemporary methodologies. | 3 |
| P11 | Adheres to professional ethics and demonstrates a strong sense of professional responsibility. | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the possible health effects of food components | P.1.2 | 1 |
| O2 | To know the possible health problems associated with nutrient deficiencies | P.10.1 | 1 |
| O3 | To be able to explain the effects of nutrition and dietetics on human health | P.11.1 | 1 |
| O4 | To be able to find the difference between different disciplines | P.12.1 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Evaluation of special groups, definition of old age, its importance, physiological changes |
| 2 | Nutritional needs and nutrition-related diseases in the elderly |
| 3 | Nutritional principles in the elderly (macronutrients, micronutrients), sarcopenia |
| 4 | Introduction to nutrition in disabled people, factors that make food intake difficult, anthropometric measurements in disabled individuals |
| 5 | Nutritional principles, requirements, body weight balance, reasons for reduced food intake in mentally retarded children |
| 6 | Important principles and requirements in worker nutrition |
| 7 | Midterm |
| 8 | Skin diseases, etiology, nutritional principles |
| 9 | Nutrition in PMS and menopause, individuals' needs |
| 10 | Factors affecting nutrition in thyroid diseases, dietary principles |
| 11 | Adolescent nutrition and requirements |
| 12 | Etiology of sleep disorders, dietary principles |
| 13 | Popular diets, effects, chrononutrition |
| 14 | Final exam |
Textbook or Material
| Resources | Baysal, A., Aksoy, M., Besler, T., Bozkurt, N., Keçecioğlu, S., Mercanlıgil, S., Merdol-Kutluay, T., Pekcan, G., Yıldız, E. (2011). Diyet El Kitabı (6.Baskı). Ankara: Hatiboğlu Yayınevi |
| Thompson, J. and Manore, M. Nutrition: An Applied Approach (2009) |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 8 | 8 | 64 |
| Midterms | 1 | 25 | 25 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 30 | 30 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 147 | ||
| Total Work Load / 30 | 4,90 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P10 | P11 | P12 |
|---|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 3 | - | - | - |
| O2 | To know the possible health problems associated with nutrient deficiencies | - | 3 | - | - |
| O3 | To be able to explain the effects of nutrition and dietetics on human health | - | - | 4 | - |
| O4 | To be able to find the difference between different disciplines | - | - | - | 4 |