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 |
|
Program Outcomes |
Level of Contribution |
1) |
Skill of using math and science knowledge in the problems of the Biomedical Equipment Technology Program |
|
2) |
Cognition skill of recognition, modeling, and resolving of engineering problems in biomedical and related fields |
|
3) |
Reveal of creative projects in the field of biomedical, experimental verification of these projects and skill of interpreting results |
|
4) |
Learning the techniques and safety principles for applications in the field of biomedical and skill of using related measurement tools |
|
5) |
Skill of making disciplinary and interdisciplinary teamwork |
3 |
6) |
Skill of acting independently, using initiative and creativity |
3 |
7) |
Skill of monitoring technological developments in their own topic and in general, lifelong learning, learning to learn and renewing itself |
|
8) |
Students learn oral and written communication skills |
|
9) |
Skill of professional and ethical responsibility and entreating sensitive to these |
|
10) |
Having the information about quality standards and management; Skill of complying with management rules, standards and work discipline |
|
11) |
In the light of Ataturk's principles, to have historical information on The Republic of Turkey foundation |
|
12) |
Turkish verbal and written skills to communicate effectively; having at least one foreign language knowledge |
3 |