Physical Therapy and Rehabilitation
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Physical Therapy and Rehabilitation
Course Details
Faculty of Health Sciences
Programme of Physical Therapy and Rehabilitation
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02320104 | Nutrition | 1 | Spring | 2 | 2+0+0 | 2 | 2 |
| Course Type | Compulsory |
| 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) | Lect. İrem ALAÇIK DEVELİOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. İrem ALAÇIK DEVELİOĞLU | B-Z29 | [email protected] | 7967 |
Course Content
The importance of macro and micro nutrients in healthy nutrition, their structure, properties, classification, capacity, sources, daily intake restrictions, delay, excessive intake and toxicity. Properties of foods in special nutrition and food groups.
Objectives of the Course
To understand the importance of healthy eating of carbohydrates, proteins, lipids, vitamins and minerals. To learn about the sources of carbohydrates, proteins, lipids, vitamins and minerals, daily intake recommendations, over-intake status. Having information about nutrition in special situations. It will be evaluated by explaining the importance of nutrition in healthy foods.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | X |
| 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 |
|---|---|---|
| P5 | Develops a social, cultural, and interdisciplinary perspective through extracurricular courses. | 5 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | P.1.41 | 1 | |
| O2 | P.2.39 | 1 | |
| O3 | P.3.24 | 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 | General informations about the course content and nutrition |
| 2 | Healthy nutrition principles and the concepts of metabolism and energy |
| 3 | Macronutrients 1: Carbohydrates |
| 4 | Macronutrients 2: Proteins |
| 5 | Macronutrients 3: Lipids |
| 6 | Micronutrients: Vitamins and minerals |
| 7 | Midterm Exam |
| 8 | Sports nutrition |
| 9 | Sports nutrition |
| 10 | Nutritional supplements, energy drinks and sports drinks |
| 11 | Eating disorders and nutrition |
| 12 | Nutrition in bone, joint and rheumatism diseases |
| 13 | Nutrition in bone, joint and rheumatism diseases |
| 14 | General Review |
Textbook or Material
| Resources | The notes given by the instructor responsible for the course will be used. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Seminar | - | - |
| Quiz | - | - |
| 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) | 14 | 1 | 14 |
| Midterms | 1 | 10 | 10 |
| 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 | 10 | 10 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 62 | ||
| Total Work Load / 30 | 2,07 | ||
| Course ECTS Credits: | 2 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 |
|---|---|---|---|---|
| O1 | Sağlıklı beslenme ilkelerini açıklar; makrobesinler (karbonhidrat, protein, yağ) ve mikrobesinlerin (vitamin-mineral) vücuttaki görevlerini ve enerji metabolizmasıyla ilişkisini açıklar. | - | - | - |
| O2 | Yeme bozuklukları ve kas-iskelet sistemi hastalıklarında (kemik, eklem, romatizma) beslenme ilkelerini açıklar ve uygun beslenme yaklaşımlarını değerlendirir. | - | - | - |
| O3 | Sporcu beslenmesinin temel prensiplerini, sporcu içeceklerini ve besin desteklerini değerlendirir; performans ve iyileşme süreçleri üzerindeki etkilerini yorumlar. | - | - | - |