| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES018 | ||||
| Course Name: | Nutrition in Old Age | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. ELİF GÜNER | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. ELİF GÜNER |
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| Course Assistants: |
| Course Objectives: | The aim of this course is; As a consequence of ageing process, physiological, psychological and nutritional changes may occur. Aim of this course was to teach students about the management of the nutrition of the elderly people with specific nutritional needs. |
| Course Content: | At the end of this course; Metabolism and requirements of macro- and micronutrients among elderly, assessment of nutritional status of the elderly, nutritional support, improving cognitive functions with nutrition among elderly, endocrinal aspects of ageing and nutrition. |
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The students who have succeeded in this course;
1) 1. Assess the nutritional status of the elderly. 2) Evaluates the effects of ageing process on the disease progression and the metabolism and requirements of macro- and micronutrients changed with medications. 3) Prepares a well prepared and balanced nutrition plan for the elderly. 4) Identifies the barriers to adequate and balanced nutrition for the elderly and made required changes in the nutrition plan. |
| Week | Subject | Related Preparation |
| 1) | Informing about the course and syllabus | |
| 2) | Theories of Aging - I | |
| 3) | Theories of Aging - II | |
| 4) | Physiological changes caused by aging - I (GIS, Depletion, Respiratory, Nervous System, Immune System) | |
| 5) | Physiological changes caused by aging - II (CV system, endocrine system, skeleton - muscle system) | |
| 6) | Diagnostic tests used to determine nutrition status in the elderly | |
| 7) | Determination of Nutritional Status in the Elderly - I | |
| 8) | midterm | |
| 9) | 9 Nutrition in the Elderly - I (Macro nutrients and requirements) | |
| 10) | Nutrition in the Elderly - II (Micro Nutrients and Requirements) | |
| 11) | Common diseases and general principles of nutrition in old age | |
| 12) | Elderly - Alzheimer - Diabetes and nutrition | |
| 13) | General food preparation and cooking principles for the elderly | |
| 14) | final exam |
| Course Notes / Textbooks: | 1. CHERNOFF R. (2006). GERİATRİC NUTRİTİON: THE HEALTH PROFESSİONAL’S HANDBOOK (THİRD EDİTİON). JONES AND BARTLETT PUBLİSHERS, MA, USA 2. MORLEY JE, THOMAS DR. (2007). GERİATRİC NUTRİTİON: NUTRİTİON AND DİSEASE PREVENTİON. CRC PRESS, USA (ISBN:9780849338151) 3. Ş. ESİN GÖKSU ŞEKER, (2016). YAŞLILIK, HASTALIKLARI VE BESLENME. HATİBOĞLU YAYINEVİ 4. BESLENME VE DİYET DERGİSİ 5. THE AMERİCAN JOURNAL OF CLİNİCAL NUTRİTİON? (HTTP://WWW.AJCN.ORG/) DERGİSİ |
| References: | 1. CHERNOFF R. (2006). GERİATRİC NUTRİTİON: THE HEALTH PROFESSİONAL’S HANDBOOK (THİRD EDİTİON). JONES AND BARTLETT PUBLİSHERS, MA, USA 2. MORLEY JE, THOMAS DR. (2007). GERİATRİC NUTRİTİON: NUTRİTİON AND DİSEASE PREVENTİON. CRC PRESS, USA (ISBN:9780849338151) 3. Ş. ESİN GÖKSU ŞEKER, (2016). YAŞLILIK, HASTALIKLARI VE BESLENME. HATİBOĞLU YAYINEVİ 4. BESLENME VE DİYET DERGİSİ 5. THE AMERİCAN JOURNAL OF CLİNİCAL NUTRİTİON? (HTTP://WWW.AJCN.ORG/) DERGİSİ |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 | ||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 2 | ||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 2 | ||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 2 | ||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 2 | ||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 2 | ||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 2 | ||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | 2 | 2 | |||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 1 | ||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 3 |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 3 |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | 1 |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 2 |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 3 |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | 3 |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 3 |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | 1 |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 2 |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 3 |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | 1 |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | 1 |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | 1 |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Project | 1 | % 50 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 28 |
| Presentations / Seminar | 1 | 5 |
| Homework Assignments | 2 | 30 |
| Midterms | 1 | 20 |
| Final | 1 | 30 |
| Total Workload | 113 | |