| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ004 | ||||
| Course Name: | Social Work for Seniors and the Disabled | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. İLHAN TOMANBAY | ||||
| Course Lecturer(s): |
Prof. Dr. İLHAN TOMANBAY |
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| Course Assistants: |
| Course Objectives: | Sosyal sosyal çalışmadaki biri olan yaşlılar ve engellilerin sosyal ve sosyal sorunları ile sosyal çalışmacıların bu özel yeteneklerine yönelik sağlık ve şansı konusunda derinleşmelerini sağlamak. |
| Course Content: | Fundamental concept with social work, social work, old age, disability. Different perspectives of old age and disability, definition of social class and discipline. Families of the elderly and disabled, street and community places. places in our culture. Cultural social connection. Expectations, hopes and deprivations of the elderly and disabled. To gain them in accordance with their design and designs. Elderly and disabled life. What is in place or missing? Education of the elderly and disabled, Special problems, social problems. Social health social diseases and the elderly and the disabled. Elderly and care services. How will this be, how should it be? |
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The students who have succeeded in this course;
1) To know and be able to use basic concepts related to the elderly and disabled. 2) To have a grasp of the legal, cultural, societal and social places and positions of the elderly and the disabled. 3) To be able to use basic information on the characteristics, habits and mental states of the elderly and disabled. 4) The elderly and disabled can easily comprehend their social status and position in their personal, family, neighborhood and society. 5) To be able to have knowledge and understanding of the social problems that the elderly and disabled people may encounter in general, the social problems they can and cannot overcome, and how much they have the power to overcome them. 6) Developing their knowledge to be usable knowledge. 7) Elderly and disabled people's mastery of the tools, resources and solution methods that can be used to solve their social problems. 8) To have the ability to produce solutions and resources for the problems of the elderly and disabled, and to have the power to transfer this skill to practice. |
| Week | Subject | Related Preparation |
| 1) | Key words and concepts related to the elderly and disabled (Person and situation.), old age and disability (Position and process.) and old age and disability in social work terminology. Also, starting the literature review on the elderly and disabled. | |
| 2) | Similarities and differences in terms of situation, location and problems related to the elderly and disabled. The study of diversification of problems starting from the most basic. Resource search and students start to read the books they choose. | |
| 3) | What is old age? From the universal and historical plane to the local plane. Discussion on the need to change the concept of "biomedicosocial" to "ecobiomedicosociocultural" without breaking away from the cultural context. And continue: | |
| 4) | Continue and discussion. (In light of the new information students will bring this week.) | |
| 5) | What is disability, who is disabled? From the universal and historical plane to the local plane. Types of Disability, without leaving the cultural context. The study of reclassifying disability through the eyes of the social worker. And further: | |
| 6) | Continue and discussion. (In light of the new information students will bring this week.) | |
| 7) | Midterm | |
| 8) | Institutions, organizations and NGOs and NGOs related to the elderly and disabled. | |
| 9) | Situation, situation and basis of problems of the elderly and disabled (Universal, social, economic, cultural, local, social foundations?) | |
| 10) | What is the problem? Types of problems. What other kinds of problems can be within the scope of social problems? (Economic, cultural, personal, individual problems, etc.) Discussing and determining the connection between problem and old age, problem and disability. What are the concrete problems related to the elderly and disabled? diversification of problems. | |
| 11) | Introduction to social health from social problems. Social disorders, social disorders, social illnesses, social treatment, social rehabilitation, social care concepts and process. | |
| 12) | The role and functions of social work in order to solve the social problems of the elderly and disabled. The importance of this profession in this field, especially in industrial societies. The social worker's approach to solving social problems. | |
| 13) | Approaches, theories, methods, techniques and tactics that the profession should use in solving the social problems of the elderly and disabled in social work. Permanence, registration, reporting of the professional work of social work related to the elderly and disabled, types of reports. | |
| 14) | General evaluation, questions and their answers, discussion, answers to the question of what we have won and closing. | |
| 15) | Final examination | |
| 16) | Final examination |
| Course Notes / Textbooks: | Özel bir zorunlu ders kaynağı yok. Çünkü bu seçmeli ders uygulamaya ve çözüm üretmeye dayalı bir ders. |
| References: | Yaşlılar ve engellilerle ilgili her türlü yazılmış kitap. (Roman, öykü, şiir, bilimsel kitaplar (Kütüphane araştırmaları, alan araştırmaları) ve her türlü sayısal (dijital) kaynaklar. Bunların için ayrıca, konuyla ilgili bilimsel ve güncel makaleler. |
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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) 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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. | |||||||||||||||
| 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) | 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. | |
| 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. | |
| 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. | |
| 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. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 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. | |
| 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. | |
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 45 | |