Türkçe | English
FACULTY of HEALTH SCIENCES / DEPARTMENT of NURSING
Primary education
Course Catalog
sbf.ktu.edu.tr
Phone: +90 0462 2300476
SBF
FACULTY of HEALTH SCIENCES / DEPARTMENT of NURSING / Primary education
Katalog Ana Sayfa
  Katalog Ana Sayfa  KTÜ Ana Sayfa   Katalog Ana Sayfa
 
 
HEM1053Nutrition2+0+0ECTS:2
Year / SemesterFall Semester
Level of CourseFirst Cycle
Status Compulsory
DepartmentDEPARTMENT of NURSING
Prerequisites and co-requisitesNone
Mode of Delivery
Contact Hours14 weeks - 2 hours of lectures per week
LecturerDoç. Dr. Nazlı Nur ASLAN ÇİN
Co-LecturerDoç. Dr. Nazlı Nur ASLAN ÇİN
Language of instructionTurkish
Professional practise ( internship ) None
 
The aim of the course:
To understand the importance of adequate and balanced nutrition, to grasp the relationship between nutrition and health, and to raise awareness about the effect of nutrition on the diagnosis and treatment of diseases.
 
Learning OutcomesCTPOTOA
Upon successful completion of the course, the students will be able to :
LO - 1 : Defines adequate and balanced nutrition7,15,161
LO - 2 : Counts nutrients and identifies the energy value of foods7,15,161
LO - 3 : Describes the functions of carbohydrates, proteins, fats, vitamins and minerals in the body.7,15,161
LO - 4 : Defines diseases caused by insufficiency and excess of vitamins and minerals.
LO - 5 : Describes nutrition in case of disease
CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome

 
Contents of the Course
Nutrition, the relationship between nutrition and health, the importance of adequate and balanced nutrition, food groups, definition of carbohydrates, their grouping, metabolism, digestion and absorption, their importance in nutrition, requirements for different groups, sources, definition of proteins, dipeptide and polypeptide bonds, essential amino acids, metabolism, digestion and absorption, their importance in nutrition, requirements and sources for different groups, definition of lipids, classification, essential fatty acids, metabolism, digestion and absorption, their importance in nutrition, requirements and sources for different groups, energy metabolism, the importance of vitamins and minerals in human health, health problems that occur in their deficiency, what are their nutritional sources? What is diet planning? How is it done? Points to consider, monitoring growth, the importance of breast milk, infant nutrition, nutrition in risk groups, Obesity, Nutrition in diabetes mellitus, Nutrition in cardiovascular diseases, Nutrition in digestive system diseases, Nutrition in kidney diseases, Liver, pancreas and gallbladder diseases, Nutrition in cancer, nutrition in bone and joint diseases
 
Course Syllabus
 WeekSubjectRelated Notes / Files
 Week 1Nutrition and Health
 Week 2Food and Nutrients
 Week 3Macro Nutrients
 Week 4Vitamins
 Week 5Minerals
 Week 6Food Groups
 Week 7Metabolism of Energy
 Week 8Body Weight Control
 Week 9Mid-term exam
 Week 10Nutrition During Pregnancy and Lactation
 Week 11Breast Milk and Baby Nutrition in the 0-1 Age Period
 Week 12Common Nutritional Problems in Adulthood-I
 Week 13Common Nutritional Problems in Adulthood-II
 Week 14Popular Diets and Their Health Effects
 Week 15Discussion
 Week 16Final exam
 
Textbook / Material
1Baysal A.. 1990; Beslenme. Hacettepe Unıversıtesı Yayınları,İstanbul
2Contemporary Nutrition
 
Recommended Reading
1Perspectives Nutrition
 
Method of Assessment
Type of assessmentWeek NoDate

Duration (hours)Weight (%)
Mid-term exam 9. 1 saat 50
End-of-term exam 16. 1 saat 50
 
Student Work Load and its Distribution
Type of workDuration (hours pw)

No of weeks / Number of activity

Hours in total per term
Yüz yüze eğitim 2 14 28
Sınıf dışı çalışma 3 3 9
Arasınav için hazırlık 5 1 5
Arasınav 1 2 2
Dönem sonu sınavı için hazırlık 5 2 10
Dönem sonu sınavı 1 1 1
Total work load55