Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
192201001100	NUTRUTION PRINCIPLES	Compulsory	1	1	2

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)

Learning Outcomes

1	Explain what nutrients are and their functions
2	List the principles of adequate and balanced nutrition
3	Explain the nutritional problems in the community and what their causes are.

Mode of Delivery

Daytime Class

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

Week	Theoretical	Practice	Laboratory
1	Introduction to Nutrition, Adequate and Balanced Nutrition and Principles Health and Nutrition	Oral Expression Power Point Presentation Question & Answer, Discussion
2	Community Nutrition Problems and Their Causes Energy Requirement, Ideal Height and Weight	Oral Expression Power Point Presentation Question & Answer, Discussion
3	Cleanliness, Hygiene, Sanitation Principles of Nutrition and Community Nutrition Education Institutions Collective Sanitation, HACCP	Oral Expression Power Point Presentation Question & Answer, Discussion
4	Food groups and food pyramid Nutrients	Oral Expression Power Point Presentation Question & Answer, Discussion
5	Vitamins Wwater Minerals	Oral Expression Power Point Presentation Question & Answer, Discussion
6	Carbohydrates, Proteins Oils	Oral Expression Power Point Presentation Question & Answer, Discussion
7	Food and nutrition in the elderly pulp posa Drinks and Features	Oral Expression Power Point Presentation Question & Answer, Discussion
8	Midterm Exam
9	Nutrition in the elderly and geriatric patients	Oral Expression Power Point Presentation Question & Answer, Discussion
10	Probiotics feeding place of the elderly or geriatric patients	Oral Expression Power Point Presentation Question & Answer, Discussion
11	Menu planning, the elderly and geriatric patients	Oral Expression Power Point Presentation Question & Answer, Discussion
12	Caloric, Hypercaloric, isocaloric diet and Features	Oral Expression Power Point Presentation Question & Answer, Discussion
13	Obesity, weakness, malnutrition and malnutrition Types Diseases Caused by Obesity and Obesity	Oral Expression Power Point Presentation Question & Answer, Discussion
14	Diabetes Nutrition Nutrition and Cancer	Oral Expression Power Point Presentation Question & Answer, Discussion
15	Nutrition patients with cardiovascular disease Special Situations Nutrition	Oral Expression Power Point Presentation Question & Answer, Discussion
16	Final 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 Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	10	10
Final Examination	1	2	2
Quiz	1	1	1
Attending Lectures	14	2	28
Discussion	5	1	5
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			66

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1	4	3	3	3	4	3	4	4	3	4	3	4	3	4	3
LO2	4	3	3	3	4	3	4	4	4	3	3	3	3	4	3
LO3	3	4	2	3	3	3	5	4	3	3	4	4	4	3	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High