| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI259 | ||||
| Course Name: | Life Quality | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. YUNUS EMRE TÜTÜNEKEN | ||||
| Course Lecturer(s): | YUNUS EMRE TÜTÜNEKEN | ||||
| Course Assistants: |
| Course Objectives: | To teach the concept of quality of life, quality of life in different problems and the effectiveness of quality of life. |
| Course Content: | This course; definition of quality of life, factors affecting quality of life, health-related quality of life, quality of life, emotional state, sleep, the relationship between pain and fatigue, quality of life and activity participation, quality of life and environment, quality of life assessment methods, children, elderly, disabled and It includes the quality of life of chronic patients, opinions about the end of life, quality of life in different groups (field work), interventions to improve the quality of life, review of the literature on the quality of life of different groups, discussion, quality of life in different groups. |
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The students who have succeeded in this course;
1) Being able to relate quality of life and its relationship with health 2) Explain the relationship between quality of life, emotional state, pain and fatigue. 3) To be able to exemplify the methods of assessing the quality of life 4) Ability to adapt quality of life working principles in age groups |
| Week | Subject | Related Preparation |
| 1) | Definition of quality of life | Ders sunumlarını okumak. |
| 2) | Factors affecting quality of life | Ders sunumlarını okumak. |
| 3) | Health-related quality of life | Ders sunumlarını okumak. |
| 4) | Relationship between quality of life, emotional state, sleep, pain and fatigue | Ders sunumlarını okumak. |
| 5) | Quality of life and activity participation | Ders sunumlarını okumak. |
| 6) | Quality of life and environment | Ders sunumlarını okumak. |
| 7) | Quality of life assessment methods | Ders sunumlarını okumak. |
| 8) | Midterm | Ders sunumlarını okumak. |
| 9) | Child quality of life and current literature | Ders sunumlarını okumak. |
| 10) | Elderly quality of life and current literature | Ders sunumlarını okumak. |
| 11) | Disabled quality of life and current literature | Ders sunumlarını okumak. |
| 12) | Quality of life of chronic patients and current literature end of life care | Ders sunumlarını okumak. |
| 13) | Interventions to improve quality of life | Ders sunumlarını okumak. |
| 14) | Interventions to improve quality of life | Ders sunumlarını okumak. |
| 15) | Final | Final |
| 16) | Final | Final |
| Course Notes / Textbooks: | Fiziksel Aktivite ve Yaşam Kalitesi, Alparslan Gazi Aykın, Okur Akademi |
| References: | Fiziksel Aktivite ve Yaşam Kalitesi, Alparslan Gazi Aykın, Okur Akademi |
| Course Learning Outcomes | 1 |
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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) 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 | 16 | 48 |
| Field Work | 1 | 2 |
| Presentations / Seminar | 7 | 35 |
| Midterms | 4 | 20 |
| Final | 4 | 20 |
| Total Workload | 125 | |