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 |
|---|---|---|---|---|---|---|---|
| 99500005 | First aid | 1 | Autumn | 1 | 2+0+0 | 3 | 3 |
| 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. Başak AĞCA |
| Instructor Assistant(s) | - |
Course Content
First aid, emergency treatment, the first net assistant What are the main applications of first aid ?. the first features that help crime scene and evaluation of the patient. basic life support and life saving chain. Have the ABC of first aid. external cardiac massage and artificial respiration. first aid in bleeding and bleeding. first aid in shock and shock. wounds and first aid for injuries. first aid for burns and burns, first aid in fractures. first aid in the skull and spinal injuries, poisoning first aid, first aid in drowning
Objectives of the Course
Natural disasters, accidents and life-threatening diseases such as sudden in extraordinary events, to prevent loss of life and injuries and minimal damage to people to enable them to get rid of these accidents; life-saving interventions residents, to gain the knowledge and skills to pass the regular and immediate application.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | X |
| 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 |
|---|---|---|
| P1 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 4 |
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 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 |
| P4 | Ability to work effectively individually and in teams | 1 |
| P5 | To have taken at least two out-of-field courses in their education programmes | 1 |
| P6 | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as the ability to use information technologies effectively | 1 |
| P7 | Ability to communicate effectively both orally and in writing in Turkish, knowledge of at least one foreign language | 1 |
| P8 | Awareness of lifelong learning, access to information, ability to follow developments in science and technology and continuous self-renewal | 4 |
| P9 | Ability to design experiments/field studies on discipline-specific topics, collect data, analyse, interpret and report the results | 1 |
| P10 | To be aware of the universal and social effects and legal consequences of field practices | 1 |
| P11 | Awareness of professional ethics and responsibility | 1 |
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 concepts of food and nutrition. | P.1.1 | 1 |
| O2 | To be able to explain the possible health effects of food components | P.1.2 | 1 |
| O3 | To be able to apply nutrition education to different groups | P.1.3 | 1 |
| O4 | To be able to analyse the problems to be seen as a result of national or international nutrient deficiency | P.1.4 | 1 |
| O5 | Knowing the importance of community nutrition and turning it into practice in the field | P.1.5 | 1 |
| O6 | To be able to evaluate the working areas of the dietetic profession within the information acquired | P.1.6 | 1 |
| O7 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O8 | To be able to list possible risks in foods | P.2.2 | 1 |
| O9 | To be able to plan and implement detailed nutrition education for different groups | P.2.3 | 1 |
| O10 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | P.2.4 | 1 |
| O11 | To be able to explain the factors necessary for nutrition education to be more effective for different groups and to be in coordination with other units for more effective education | P.2.5 | 1 |
| O12 | To be able to distinguish the nutritional requirements of different groups | P.2.6 | 1 |
| O13 | To be able to exemplify the problems of nutritional deficiency | P.3.1 | 1 |
| O14 | To be able to give examples of biochemical methods used in the determination of nutritional status and factors affecting them | P.3.2 | 1 |
| O15 | To be able to give examples of the role of nutrition education in maintaining the life of individuals and preventing diseases | P.3.3 | 1 |
| O16 | To be able to use anthropometric measuring instruments used to determine the nutritional status of individuals | P.3.4 | 1 |
| O17 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | P.3.5 | 1 |
| O18 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | P.3.6 | 1 |
| O19 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | P.3.7 | 1 |
| O20 | To be able to explain the authority and job descriptions of dietitian in different fields | P.4.1 | 1 |
| O21 | To gain the ability and ability to work together with health professionals working in the field of public health and teamwork skills | P.4.2 | 1 |
| O22 | To be able to act in an integrated manner with different health professionals and other professional groups | P.4.3 | 1 |
| O23 | To be able to analyse the problems arising during field work | P.4.4 | 1 |
| O24 | To be able to analyse the factors necessary for nutrition education to be more effective for different groups and to be in coordination with other units | P.4.5 | 1 |
| O25 | Evaluating the effectiveness of the applications made during the fieldwork process | P.4.6 | 1 |
| O26 | To know the terminology of out-of-field courses | P.5.1 | 1 |
| O27 | Assimilating knowledge outside the field | P.5.2 | 1 |
| O28 | To be able to search the current literature | P.5.3 | 1 |
| O29 | Ability to group the acquired knowledge | P.5.4 | 1 |
| O30 | To be able to use the knowledge gained in non-field courses together | P.5.5 | 1 |
| O31 | Summarising the knowledge gained in out-of-field courses | P.5.6 | 1 |
| O32 | Recognises the information technology to be used in the applications of field courses | P.6.1 | 1 |
| O33 | Assimilate alternative uses of the methods or technologies to be used | P.6.2 | 1 |
| O34 | To be able to create education or nutrition programmes using information technologies | P.6.3 | 1 |
| O35 | Associating research results by using information technologies | P.6.4 | 1 |
| O36 | Developing materials using information technologies in line with their needs | P.6.5 | 1 |
| O37 | Summarising the results of the research and drawing conclusions | P.6.6 | 1 |
| O38 | To be able to master professional concepts/terminology in a foreign language | P.7.1 | 1 |
| O39 | To be able to translate foreign language course materials into Turkish | P.7.2 | 1 |
| O40 | To be able to transfer information through oral communication | P.7.3 | 1 |
| O41 | Associating different foods / food groups with diseases verbally or in writing | P.7.4 | 1 |
| O42 | To be able to know the acquired terminological information and compare it with foreign literature | P.7.5 | 1 |
| O43 | Summarising the information in foreign language sources | P.7.6 | 1 |
| O44 | To know which sources and methods to access current information in the field | P.8.1 | 1 |
| O45 | To assimilate current information in the light of new technological developments | P.8.2 | 1 |
| O46 | To be able to review current literature in the field | P.8.3 | 1 |
| O47 | Analysing the data through current technological applications | P.8.4 | 1 |
| O48 | Interpretation of research results and comparison with current literature | P.8.5 | 1 |
| O49 | Evaluation of the effectiveness of the acquired knowledge in the field | P.8.6 | 1 |
| O50 | Knows the deficiencies in the literature | P.9.1 | 1 |
| O51 | Assimilates the principles of research planning | P.9.2 | 1 |
| O52 | Plans research and collects data on a discipline-specific topic | P.9.3 | 1 |
| O53 | To be able to reveal the similarities and differences between the research results and the literature | P.9.4 | 1 |
| O54 | Combining research outputs with literature data | P.9.5 | 1 |
| O55 | To be able to interpret and report research results | P.9.6 | 1 |
| O56 | To know the possible health problems associated with nutrient deficiencies | P.10.1 | 1 |
| O57 | To be able to exemplify the problems of nutritional deficiency | P.10.2 | 1 |
| O58 | To be able to use the regulations and food communiqués related to food control in our country | P.10.3 | 1 |
| O59 | To be aware of the legal authority related to food safety | P.10.4 | 1 |
| O60 | To have knowledge about the content of Turkish food legislation, to be able to scan the legislation | P.10.5 | 1 |
| O61 | To be able to evaluate the properties of food additives, their use in food and legal regulations | P.10.6 | 1 |
| O62 | To be able to explain the effects of nutrition and dietetics on human health | P.11.1 | 1 |
| O63 | To be able to give examples about the definition of profession and working areas / titles of the profession | P.11.2 | 1 |
| O64 | Acting within the scope of ethical values and sense of responsibility in relations with kitchen staff | P.11.3 | 1 |
| O65 | To be aware of his/her responsibility to improve human health through nutrition education and programmes | P.11.4 | 1 |
| O66 | To be able to assimilate basic information about professional ethics and to be able to apply the responsibilities and activities required by the profession | P.11.5 | 1 |
| O67 | To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field | P.11.6 | 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 | Genel İlkyardım Bilgileri |
| 2 | Hasta Yaralı ve Olay Yerinin Değerlendirilmesi |
| 3 | Temel Yaşam Desteği |
| 4 | Kanamalarda İlkyardım |
| 5 | Yaralanmalarda İlkyardım |
| 6 | Yanık, Donma ve Sıcak Çarpmasında İlkyardım |
| 7 | Kırık, Çıkık ve Burkulmalarda İlkyardım |
| 8 | Ara Sınav |
| 9 | Bilinç Bozukluklarında İlkyardım |
| 10 | Zehirlenmelerde İlkyardım |
| 11 | Hayvan Isırmalarında İlkyardım |
| 12 | Göz, Kulak ve Buruna Yabancı Cisim kaçması ve İlkyardım |
| 13 | Boğulmalarda İlkyardım |
| 14 | Hasta ve Yaralı Taşıma Teknikleri |
| 15 | İlkyardımda Yasal Boyut |
| 16 | Dönem Sonu Sınavı |
Textbook or Material
| Resources | 1 Somyürek, H. , İ. , Tabak, R. ,S. (2008). Temel İlk Yardım ve Acil Bakım. Ankara: Palme YAyınları. 2 Prof. Dr. Süzen, B. ve İnan, H. (2004). İlk yardım. Ankara: Birol Basın Yayın Dağıtım ve Ticaret LTD.ŞTİ. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Midterms | - | - |
| Final Exam | - | - |
| Total | 0 (%) | |
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 | 4 | 56 |
| Midterms | 1 | 1 | 1 |
| 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 | 1 | 2 | 2 |
| Final Exam | 1 | 1 | 1 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 88 | ||
| Total Work Load / 30 | 2,93 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 | P4 | P5 | P6 | P7 | P8 | P9 | P10 | P11 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition. | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| O2 | To be able to explain the possible health effects of food components | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| O3 | To be able to apply nutrition education to different groups | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| O4 | To be able to analyse the problems to be seen as a result of national or international nutrient deficiency | - | - | - | - | - | - | - | - | - | - | - |
| O5 | Knowing the importance of community nutrition and turning it into practice in the field | - | - | - | - | - | - | - | - | - | - | - |
| O6 | To be able to evaluate the working areas of the dietetic profession within the information acquired | - | - | - | - | - | - | - | - | - | - | - |
| O7 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | - | - | - | - | - | - | - | - | - | - |
| O8 | To be able to list possible risks in foods | - | - | - | - | - | - | - | - | - | - | - |
| O9 | To be able to plan and implement detailed nutrition education for different groups | - | - | - | - | - | - | - | - | - | - | - |
| O10 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | - | - | - | - | - | - | - | - | - | - | - |
| O11 | To be able to explain the factors necessary for nutrition education to be more effective for different groups and to be in coordination with other units for more effective education | - | - | - | - | - | - | - | - | - | - | - |
| O12 | To be able to distinguish the nutritional requirements of different groups | - | - | - | - | - | - | - | - | - | - | - |
| O13 | To be able to exemplify the problems of nutritional deficiency | - | - | - | - | - | - | - | - | - | - | - |
| O14 | To be able to give examples of biochemical methods used in the determination of nutritional status and factors affecting them | - | - | - | - | - | - | - | - | - | - | - |
| O15 | To be able to give examples of the role of nutrition education in maintaining the life of individuals and preventing diseases | - | - | - | - | - | - | - | - | - | - | - |
| O16 | To be able to use anthropometric measuring instruments used to determine the nutritional status of individuals | - | - | - | - | - | - | - | - | - | - | - |
| O17 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | - | - | - | - | - | - | - | - | - | - | - |
| O18 | To know the nutritional requirements of individuals in different age groups and to be able to create nutrition programmes | - | - | - | - | - | - | - | - | - | - | - |
| O19 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | - | - | - | - | - | - | - | - | - | - | - |
| O20 | To be able to explain the authority and job descriptions of dietitian in different fields | - | - | - | - | - | - | - | - | - | - | - |
| O21 | To gain the ability and ability to work together with health professionals working in the field of public health and teamwork skills | - | - | - | - | - | - | - | - | - | - | - |
| O22 | To be able to act in an integrated manner with different health professionals and other professional groups | - | - | - | - | - | - | - | - | - | - | - |
| O23 | To be able to analyse the problems arising during field work | - | - | - | - | - | - | - | - | - | - | - |
| O24 | To be able to analyse the factors necessary for nutrition education to be more effective for different groups and to be in coordination with other units | - | - | - | - | - | - | - | - | - | - | - |
| O25 | Evaluating the effectiveness of the applications made during the fieldwork process | - | - | - | - | - | - | - | - | - | - | - |
| O26 | To know the terminology of out-of-field courses | - | - | - | - | - | - | - | - | - | - | - |
| O27 | Assimilating knowledge outside the field | - | - | - | - | - | - | - | - | - | - | - |
| O28 | To be able to search the current literature | - | - | - | - | - | - | - | - | - | - | - |
| O29 | Ability to group the acquired knowledge | - | - | - | - | - | - | - | - | - | - | - |
| O30 | To be able to use the knowledge gained in non-field courses together | - | - | - | - | - | - | - | - | - | - | - |
| O31 | Summarising the knowledge gained in out-of-field courses | - | - | - | - | - | - | - | - | - | - | - |
| O32 | Recognises the information technology to be used in the applications of field courses | - | - | - | - | - | - | - | - | - | - | - |
| O33 | Assimilate alternative uses of the methods or technologies to be used | - | - | - | - | - | - | - | - | - | - | - |
| O34 | To be able to create education or nutrition programmes using information technologies | - | - | - | - | - | - | - | - | - | - | - |
| O35 | Associating research results by using information technologies | - | - | - | - | - | - | - | - | - | - | - |
| O36 | Developing materials using information technologies in line with their needs | - | - | - | - | - | - | - | - | - | - | - |
| O37 | Summarising the results of the research and drawing conclusions | - | - | - | - | - | - | - | - | - | - | - |
| O38 | To be able to master professional concepts/terminology in a foreign language | - | - | - | - | - | - | - | - | - | - | - |
| O39 | To be able to translate foreign language course materials into Turkish | - | - | - | - | - | - | - | - | - | - | - |
| O40 | To be able to transfer information through oral communication | - | - | - | - | - | - | - | - | - | - | - |
| O41 | Associating different foods / food groups with diseases verbally or in writing | - | - | - | - | - | - | - | - | - | - | - |
| O42 | To be able to know the acquired terminological information and compare it with foreign literature | - | - | - | - | - | - | - | - | - | - | - |
| O43 | Summarising the information in foreign language sources | - | - | - | - | - | - | - | - | - | - | - |
| O44 | To know which sources and methods to access current information in the field | - | - | - | - | - | - | - | - | - | - | - |
| O45 | To assimilate current information in the light of new technological developments | - | - | - | - | - | - | - | - | - | - | - |
| O46 | To be able to review current literature in the field | - | - | - | - | - | - | - | - | - | - | - |
| O47 | Analysing the data through current technological applications | - | - | - | - | - | - | - | - | - | - | - |
| O48 | Interpretation of research results and comparison with current literature | - | - | - | - | - | - | - | - | - | - | - |
| O49 | Evaluation of the effectiveness of the acquired knowledge in the field | - | - | - | - | - | - | - | - | - | - | - |
| O50 | Knows the deficiencies in the literature | - | - | - | - | - | - | - | - | - | - | - |
| O51 | Assimilates the principles of research planning | - | - | - | - | - | - | - | - | - | - | - |
| O52 | Plans research and collects data on a discipline-specific topic | - | - | - | - | - | - | - | - | - | - | - |
| O53 | To be able to reveal the similarities and differences between the research results and the literature | - | - | - | - | - | - | - | - | - | - | - |
| O54 | Combining research outputs with literature data | - | - | - | - | - | - | - | - | - | - | - |
| O55 | To be able to interpret and report research results | - | - | - | - | - | - | - | - | - | - | - |
| O56 | To know the possible health problems associated with nutrient deficiencies | - | - | - | - | - | - | - | - | - | - | - |
| O57 | To be able to exemplify the problems of nutritional deficiency | - | - | - | - | - | - | - | - | - | - | - |
| O58 | To be able to use the regulations and food communiqués related to food control in our country | - | - | - | - | - | - | - | - | - | - | - |
| O59 | To be aware of the legal authority related to food safety | - | - | - | - | - | - | - | - | - | - | - |
| O60 | To have knowledge about the content of Turkish food legislation, to be able to scan the legislation | - | - | - | - | - | - | - | - | - | - | - |
| O61 | To be able to evaluate the properties of food additives, their use in food and legal regulations | - | - | - | - | - | - | - | - | - | - | - |
| O62 | To be able to explain the effects of nutrition and dietetics on human health | - | - | - | - | - | - | - | - | - | - | - |
| O63 | To be able to give examples about the definition of profession and working areas / titles of the profession | - | - | - | - | - | - | - | - | - | - | - |
| O64 | Acting within the scope of ethical values and sense of responsibility in relations with kitchen staff | - | - | - | - | - | - | - | - | - | - | - |
| O65 | To be aware of his/her responsibility to improve human health through nutrition education and programmes | - | - | - | - | - | - | - | - | - | - | - |
| O66 | To be able to assimilate basic information about professional ethics and to be able to apply the responsibilities and activities required by the profession | - | - | - | - | - | - | - | - | - | - | - |
| O67 | To be able to evaluate the duties, powers and responsibilities of national and global authorities related to the field | - | - | - | - | - | - | - | - | - | - | - |