Prerequisites and co-requisites |
None |
Language of instruction |
Turkish |
Type |
Elective |
Level of Course |
Bachelor's |
Lecturer |
Prof. Dr. Fügen ÖZCAN ARSLAN |
Mode of Delivery |
Face to Face |
Suggested Subject |
None |
Professional practise ( internship ) |
None |
Objectives of the Course |
The aim of this course is to provide students with basic concepts of nutrition, the principles of adequate and balanced nutrition tailored to the needs of individuals, information about the relationship between nutrition and health; and help them associate principles of nutrition with nursing practices. |
Contents of the Course |
Introduction to nutrition; Adequate, balanced and healthy definition of nutrition; The importance of healthy nutrition of carbohydrates, proteins, lipids, vitamins and minerals; chemical structure, properties, classification, functions, sources, daily intake recommendations, over-intake status and toxicity of these nutrients; food pyramids, functional foods, nutritional groups and the characteristics of the foods in the groups, basic nutrition questions in different age groups and special situations (allergens, celiac disease, lactose intolerance etc), menu planning examples for daily food consumption, Calculation of energy and nutrient values, energy metabolism |
# |
Learning Outcomes |
1 |
Describe how to protect and improve the health of individuals, families and community, and the treatment, care and rehabilitation processes of the illnesses. |
2 |
Defines the importance of adequate and balanced nutrition. |
3 |
Energy and nutritional elements (carbohydrates, proteins, fats, vitamins, minerals, water) can be associated with the importance of healthy nutrition and body functioning. |
4 |
Evaluates the nutritional status and suggested solutions for correction. |
5 |
Describes the nutritional status of society and individuals. |
6 |
Describes the quantities of energy and nutrients (carbohydrates, proteins, fats, vitamins, minerals, water) that different groups have to take in order to be fed adequate and balanced. |
# |
Subjects |
Teaching Methods and Technics |
1 |
Introduction to Basic Nutrition Concepts |
Lecture, discussion, presentation |
2 |
Classification of Nutritional Elements and Nutritional Elements |
Lecture, discussion, presentation |
3 |
Carbohydrates |
Lecture, discussion, presentation |
4 |
Fats / Lipids |
Lecture, discussion, presentation |
5 |
Proteins |
Lecture, discussion, presentation |
6 |
Vitamins |
Lecture, discussion, presentation |
7 |
Water and Minerals |
Lecture, discussion, presentation |
8 |
Mid-term Exam |
Written examination |
9 |
Energy Metabolism |
Lecture, discussion, presentation |
10 |
Nutrition Groups and Food Pyramid |
Lecture, discussion, presentation |
11 |
Body Mass Index |
Lecture, discussion, presentation |
12 |
Adequate and Balanced Nutrition, Inadequate and Unbalanced Nutrition |
Lecture, discussion, presentation |
13 |
Processed and Packaged Foods, Food Additives and Preservatives |
Lecture, discussion, presentation |
14 |
Functional Foods |
Lecture, discussion, presentation |
15 |
Nutrition in different age groups and special situations (allergies, celiac disease, lactose intolerance, etc.) |
Lecture, discussion, presentation |
16 |
Final Exam |
Written examination |
# |
Learning Outcomes |
Program Outcomes |
Method of Assessment |
1 |
Describe how to protect and improve the health of individuals, families and community, and the treatment, care and rehabilitation processes of the illnesses. |
2͵4͵5͵8͵10͵12 |
1͵2 |
2 |
Defines the importance of adequate and balanced nutrition. |
2͵4͵5͵8͵10͵12 |
1͵2 |
3 |
Energy and nutritional elements (carbohydrates, proteins, fats, vitamins, minerals, water) can be associated with the importance of healthy nutrition and body functioning. |
2͵4͵5͵8͵10͵12 |
1͵2 |
4 |
Evaluates the nutritional status and suggested solutions for correction. |
2͵4͵5͵8͵10͵12 |
1͵2 |
5 |
Describes the nutritional status of society and individuals. |
2͵4͵5͵8͵10͵12 |
1͵2 |
6 |
Describes the quantities of energy and nutrients (carbohydrates, proteins, fats, vitamins, minerals, water) that different groups have to take in order to be fed adequate and balanced. |
2͵4͵5͵8͵10͵12 |
1͵2 |