Vocatıonal School
Dıalysıs
Course Information
| BASIC NUTRITION | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| DYZ211 | Fall | 2 | 0 | 2 | 2 |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Elective |
| Level of Course | Associate |
| Lecturer | Lec. Aynur ÇELİK |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | In this course, the food groups, adequate, balanced and healthy diet aims to develop knowledge and skills regarding the rules. |
| Contents of the Course | Food groups, adequate and balanced nutrition, healthy eating principles |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | To be able to gain the knowledge of food groups |
| 2 | To be able to understand the importance of adequate and balanced nutrition. |
| 3 | Defining the nutritional factors that are effective in the treatment of kidney diseases |
| 4 | Explain the healthy eating principles |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | Health and Nutrition | Presentation, Discustion |
| 2 | Nutrients, Carbohydrates, Proteins | Presentation, Discustion |
| 3 | Nutrients, Carbohydrates, Proteins | Presentation, Discustion |
| 4 | Minerals | Presentation, Discustion |
| 5 | Drinks and Fluid Balance | Presentation, Discustion |
| 6 | Food Groups (Meat and Meat Products, Milk and Milk product) | Presentation, Discustion |
| 7 | Food Groups (Legumes and Cereals, Oils) | Presentation, Discustion |
| 8 | Midterm Exam | |
| 9 | Adequate and Balanced Nutrition Policy | Presentation, Discustion |
| 10 | Meet the energy demand | Presentation, Discustion |
| 11 | Nutrition in Special Situations (Pregnancy, Breastfeeding, Infant, Child and Adolescent nutrition) | Presentation, Discustion |
| 12 | Nutrition in Cronical Diseases | Presentation, Discustion |
| 13 | Nutrition in Acute Kidney Injury | Presentation, Discustion |
| 14 | Nutrition in Nephrotic syndrome | Presentation, Discustion |
| 15 | Principles of Nutrition of Dialysis Patients | Presentation, Discustion |
| 16 | Final Exam |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Course Presentations Notes |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | To be able to gain the knowledge of food groups | 1͵2͵5 | 1 |
| 2 | To be able to understand the importance of adequate and balanced nutrition. | 5 | 1 |
| 3 | Defining the nutritional factors that are effective in the treatment of kidney diseases | 1͵2͵6͵7 | 1͵2 |
| 4 | Explain the healthy eating principles | 1͵2͵5 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 2 | 28 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 2 | 28 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 1 | 1 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 0 | 0 | 0 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 1 | 1 |
| 16 | Final Exam | 1 | 1 | 1 |
| 60 | ||||