Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
1620008003103ELDERLY NUTRITION PRINCIPLESCompulsory233
Level of Course Unit
Short Cycle
Objectives of the Course
Understanding of the components that form the basis of nutrition, nutritional properties of some special situations, they evaluate the health impact of age and older individuals for feeding this knowledge into practice to meet the need for help is needed. During the life of an individual's physiological aging is a process that is required to maintain the healthy nutrients have concomitant diseases, taking into account preparation, provision and consumption to ensure learning for the information.
Name of Lecturer(s)
Öğr. Gör. Fuat Kahraman
Learning Outcomes
1The nutrition understanding form the basis of health
2The nutrition understanding form the basis of health
3Nutrition problems in society and explain the reasons
4Nutrition problems in society and explain the reasons
5Sufficient and balanced nutrition guidelines to list
6Sufficient and balanced nutrition guidelines to list
7Food elements and functions explain that
8Food elements and functions explain that
9Nutritional characteristics explain of elderly individuals
10Nutritional characteristics explain of elderly individuals
11Fiber, to distinguish the importance of nutrition in elderly individuals
12Fiber, to distinguish the importance of nutrition in elderly individuals
13Make the definition of malnutrition and explain the significance of the elderly
14Make the definition of malnutrition and explain the significance of the elderly
15Obesity and explain the threats may cause in obesity.
16Obesity and explain the threats may cause in obesity.
17Nutritional characteristics explain of the elderly with diabetes and cardiovascular disease
18Nutritional characteristics explain of the elderly with diabetes and cardiovascular disease
19In special cases, is how be able to distinguish of nutrition
20In special cases, is how be able to distinguish of nutrition
21Analyzing personalized nutritional factors
22Analyzing personalized nutritional factors
23How to integrate the knowledge gained in the elderly and geriatric patients, develop and implement information
24How to integrate the knowledge gained in the elderly and geriatric patients, develop and implement information
Mode of Delivery
Evening Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
Attendance (minimum 70%) Specified sources to come to class prepared. Of course to ensure that the required resources.
Course Contents
Introduction to Nutrition, Health and Nutrition, Adequate and Balanced Nutrition, Basic Nutrition, Community Nutrition and Causes Cleanliness, Hygiene, Sanitation, Energy Supply, Ideal Height and Weight, food groups and food pyramid, Nutrients, Carbohydrates, Proteins, Lipids, vitamins, water, minerals, pulp and nutrition in the elderly posalı food, Beverages and Properties, the elderly and geriatric patients, diet, nutrition probiotics where elderly or geriatric patients, geriatric patients, the elderly and menu planning, and diseases caused by obesity, diabetes, nutrition, cardiovascular disease, Community Nutrition Education Institutions Principles of Sanitation, HACCP (Hazard Analysis and Critical Control Points), Sanitation, obesity, weakness, malnutrition, elderly Nutrition, Diabetes and Nutrition, Cancer and Nutrition, Disease and Nutrition, Nutrition in special situations.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Introduction to Nutrition, Adequate and Balanced Nutrition and Principles Health and NutritionOral Expression Power Point Presentation Question & Answer, Discussion
2Community Nutrition Problems and Their Causes Energy Requirement, Ideal Height and WeightOral Expression Power Point Presentation Question & Answer, Discussion
3Cleanliness, Hygiene, Sanitation Principles of Nutrition and Community Nutrition Education Institutions Collective Sanitation, HACCPOral Expression Power Point Presentation Question & Answer, Discussion
4Food groups and food pyramid NutrientsOral Expression Power Point Presentation Question & Answer, Discussion
5Vitamins Wwater MineralsOral Expression Power Point Presentation Question & Answer, Discussion
6Carbohydrates, Proteins OilsOral Expression Power Point Presentation Question & Answer, Discussion
7Food and nutrition in the elderly pulp posa Drinks and FeaturesOral Expression Power Point Presentation Question & Answer, Discussion
8Midterm Exam
9Nutrition in the elderly and geriatric patientsOral Expression Power Point Presentation Question & Answer, Discussion
10Probiotics feeding place of the elderly or geriatric patientsOral Expression Power Point Presentation Question & Answer, Discussion
11Menu planning, the elderly and geriatric patientsOral Expression Power Point Presentation Question & Answer, Discussion
12Caloric, Hypercaloric, isocaloric diet and FeaturesOral Expression Power Point Presentation Question & Answer, Discussion
13Obesity, weakness, malnutrition and malnutrition Types Diseases Caused by Obesity and ObesityOral Expression Power Point Presentation Question & Answer, Discussion
14Diabetes Nutrition Nutrition and CancerOral Expression Power Point Presentation Question & Answer, Discussion
15Nutrition patients with cardiovascular disease Special Situations NutritionOral Expression Power Point Presentation Question & Answer, Discussion
16Final Exams
Recommended or Required Reading
1-Baysal A,Genel Beslenme,Hatipoğlu yayınevi,Ankara,2009. 2-Arıoğlu S,Geriatri ve Gerontoloji, MN Medikal,Nobel kitabevi,İstanbul,2006. 3-Yıldız E,Diyabet ve Beslenme,Sinem matbaacılık,Ankara,2006 4- Samur G,Yıldız E,Obezite ve Kardiyovasküler Hastalıklar / Hipertansiyon, Sağlık Bakanlığı Yayını,Ankara,2008. 5.BeslenmePiramidi,Erişim;http://www.bilkent.edu.tr/~bilheal/aykonu/Ay2003/June03/sagliklibeslenme.html 6-Probiyotik mikroorganizmaların özellikleri,Erişim; http://www.gata.edu.tr/dahilibilimler/ichastaliklari/files/dersler/59.pdf, 7- ASLAN P,Yaşlılıkta sağlıklı ve bilinçli beslenme,Yaşlılıkta kaliteli yaşam,Erişim; www.gebam.hacettepe.edu.tr 8-Enerji gereksinimi ve hesaplanması,Erişim;www. tipedu.cumhuriyet.edu.tr/Donem3/.../HalkSagligi/.../2enerji 9-Rakıcıoğl N, Yaşlılarda Sağlıklı Beslenmede Posanın Önemi,Gebam bülten 2006. 10-İŞCİ, Necmettin Beslenme İlkeleri ders notları.(2013), (Her dönem yenilenmektedir.) 11-A.Ü. Beslenmeye Giriş kitabı
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Makeup Examination122
Quiz111
Attending Lectures5315
Discussion5315
Question-Answer515
Brain Storming5210
Seminar224
Individual Study for Mid term Examination11010
Individual Study for Final Examination12020
Performance111
Homework111
TOTAL WORKLOAD (hours)87
Contribution of Learning Outcomes to Programme Outcomes
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr