NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD3069 | Geriatric Nutrition | Fall | 2 | 0 | 2 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Hybrid |
Course Coordinator : | Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
Course Lecturer(s): |
Assist. Prof. FERHAN MANTAR |
Recommended Optional Program Components: | NONE |
Course Objectives: | Students are informed about the nutritional needs in old age, the importance of nutrition, evaluation of nutritional status, nutrition programs in old age and policies. |
The students who have succeeded in this course; 1. Explain the factors affecting the nutrition of the elderly in the risk group. 1.1. They explain the physiological changes that occur in old age. 1.2. Calculates nutrient requirements in old age. 1.3. Describe the factors affecting nutritional requirements of an elderly individual. 2. The protection, improvement, development and prevention of chronic diseases of the elderly, associated with the treatment express nutritional information. 2.1. It questions the health policies carried out for the protection, improvement and development of elderly health. 2.2. Describe the chronic diseases that occur in old age. 2.3. It manages medical nutritional therapy of chronic illnesses in old age. 3. Will be able to implement plans and programs that will enable healthy nutrition in the elderly. 3.1. Develops healthy nutrition strategies specific to old age. 3.2. Cooperates with the health team to implement healthy nutrition strategies specific to the old age. 3.3. It supervises healthy nutrition strategies and policies specific to the old age. |
Definition of geriatrics, concepts, physiological changes in old age, characteristics of nutrition of the elderly |
Week | Subject | Related Preparation |
1) | Introduction - Demographics of aging and changes in the body with aging | |
2) | Evaluation of nutritional status of elderly individuals | |
3) | Carbohydrate, fat and fluid requirements in elderly individuals | |
4) | Protein metabolism and requirement in old age | |
5) | Vitamin metabolism and requirements in elderly individuals | |
6) | Mineral requirements in elderly individuals | |
7) | Barriers to healthy eating in the elderly | |
8) | Midterm Exam | |
9) | Aging bowel - Senile anorexia | |
10) | Nutritional support in elderly people | |
11) | Supporting nutrition and cognitive functions in elderly individuals | |
12) | Endocrine aspects of aging and feeding | |
13) | Homework presentations | |
14) | Course evaluation |
Course Notes / Textbooks: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer |
References: | Wendt J, Considine C, Kogan M. Integrative Geriatric Nutrition: A Practitioner’s Guide to Dietary Approaches for Older Adults. (2021) Springer. https://doi.org/10.1007/978-3-030-81758-9 Geirsdóttir ÓG, Bell JJ. Interdisciplinary Nutritional Management and Care for Older Adults. (2021). Springer Nature. https://library.oapen.org/bitstream/20.500.12657/50702/1/978-3-030-63892-4.pdf |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
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 | 8 | 112 |
Homework Assignments | 1 | 12 | 12 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 156 |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | 5 |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 4 |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
7) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
8) | To act in accordance with ethical principles and values in professional practice. | 2 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 1 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 1 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |