Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School 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) | Lect. Muteber Gizem KESER |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. Muteber Gizem KESER | - | [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 | X |
| 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 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 3 |
| P3 | Ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods | 3 |
| P11 | Awareness of professional ethics and 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 | - | - |
| 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 |