OPERATING ROOM SERVICES (TURKISH)
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
DYZ2006	Nutrition	Fall	2	0	2	3

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

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.

Learning Outcomes

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.

Course Content

This lesson contains basic concepts of nutrition, interference of health and nutrition, energy metabolism, vitamins, proteins.

Weekly Detailed Course Contents

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

Sources

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.

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	The use of theoretical knowledge in practice
2)	Effective use the terminology of the field
3)	Behave according to basic professional legislation related the field
4)	Use information and communication technology, express professional knowledge through written and verbal/non-verbal communication
5)	Express the social, scientific, cultural and ethical values of professional
6)	Behave according to quality management and processes and participate in these processes
7)	Develop themselves personally and professionally updating knowledge, skills and competencies of the field with lifelong learning awareness
8)	Use basic level knowledge and skills related the field, interpret and evaluate the data, identify potential problems and solve them
9)	Implement techniques according to developing technology and use new tools and devices
10)	The ability to prepare the operating room for surgery
11)	The ability to admit the patient into the operating room and to provide assistance for post - operational transport
12)	The ability to have theoretical and practical knowledge related to the field at a basic level