MEDICAL LABORATORY TECHNIQUES (TURKISH) | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
DYZ2006 | Nutrition | Spring Fall |
2 | 0 | 2 | 3 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | Non-Departmental Elective |
Course Level: | Associate (Short Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Instructor ZEYNEP GÜL |
Recommended Optional Program Components: | Dialysis Centers |
Course Objectives: | The aim of this lesson is to teach the concepts about nutrition and proteins, vitamins, carbonhydrates and principles of nutrition. |
The students who have succeeded in this course; At the end of this lesson students; 1- Describe nutrition and principles of nutrition by his/her own words. 2- Sort detection methods of nutrition 3- Differentiate carbonhydrates and proteins. |
This lesson contains basic concepts of nutrition, interference of health and nutrition, energy metabolism, vitamins, proteins. |
Week | Subject | Related Preparation |
1) | Introducing the syllabus-Introduction to Nutrition | |
2) | The basic principles of healthy eating | None |
3) | Carbohydrates, the importance of pulp | None |
4) | Lipids, their importance in Cardiovascular Disease | None |
5) | Proteins, Protein energy malnutrition | None |
6) | Minerals | None |
7) | Vitamins | None |
8) | Food Groups | None |
9) | Obesity and anthropometric measurements | None |
10) | Nutrition in Special Cases-1 (Pregnancy-Breastfeeding) | None |
11) | Nutrition in Special Cases-2 (Nutrition according to childhood periods) | None |
12) | Nutrition in Special Cases-3 (Adult and Elderly Nutrition) | None |
13) | Fluid Balance | None |
14) | Nutrition in kidney failure | None |
Course Notes / Textbooks: | Öğretim görevlisi tarafından paylaşılan ders notları, makale ve online kitaplar. Weekly distributed by the course lecturer. |
References: | Baysal, A., , 2002, Beslenme, 9. Baskı, Hatiboğlu Yayıncılık. |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 20 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 2 | 28 |
Homework Assignments | 3 | 5 | 15 |
Quizzes | 1 | 1 | 1 |
Midterms | 1 | 1 | 1 |
Final | 1 | 2 | 2 |
Total Workload | 75 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to dominate medical laboratory medical terms and terminology specific | 3 |
2) | To have knowledge medical laboratory tests in every area of the analysis of the relevant tests | 3 |
3) | To have knowledge about the working principle of human body metabolism and to be knowledge able about and in all areas of medical laboratory tests and results with the knowledge necessary to establish the relationship between metabolism and gain intellectual structure | 3 |
4) | To able to make preparations processes before analysis and after to apply disinfection and sterilization techniques | 3 |
5) | To extract the errors that occur during application of the test and to resolve problems that occur | 3 |
6) | To have professional authority and responsibility | 3 |
7) | To be able to do their work under the rules of professional ethics and proper to be able to properly display . | 3 |
8) | To have the consciousness of responsibility who is respectful to history and social values, communicating effectively with patient and health staff to conduct in terms of health services and who is able to make teanwork when needed | 3 |
9) | To able to be an individual who is interested in new information and changes life-long and the development of coordinating skill to the improvements in country and in the world. | 3 |