GENERAL NUTRITION

Course Description

Nutrition input, where nutrition wellness, development of nutritional science, adequate and balanced diet, nutrient’s groups, description, composition, the importance of nutrition and the use, the nutrient function, digestion, absorption and metabolism, requirement level and resources, the energy value of food, the body's energy requirements for energy imbalance teach their problems. Energy and macronutrient (carbohydrates, protein, fat) to teach students the importance of healthy eating and body work, food energy, carbohydrates, assessment in terms of protein and fat content according to different age and sex daily energy, carbohydrate, protein and fat requirements with them can be achieved to teach students the kind and amount of food, in determining the nutritional status, the implementation of individual food consumption and physical activity records recording methods and develop recommendations for a healthy diet.

GENERAL NUTRITION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Başoğlu S, Merdol Kutluay T. 1997, Beslenme ve Diyetetik Açıklamalı Sözlük, Hatipoğlu Yayınları, Ankara
2. 02 HO, 2004, Public Health Nutrition 7(1A), 99-250
3. 03 Krause’s. Food & Diet Therapy (Ed by), 12 th Edition, Elsevier (USA)
4. 04 Escott S, Stump MA RD LDN, 2011, Nutrition and Diagnosis-Related Care, 7 th.ed,

Learning Outcomes

1. L01 Define the concepts of nutrition SOLO 2
2. L02 Summarize the nutrients SOLO 4
3. L03 Explain the importance of food diversity SOLO 4
4. L04 Discuss the storage methods, enrichment, cooking and loss of foods in terms of nutrients. SOLO 5
5. L05 Will have knowledge about the evaluation of adequate and balanced nutrition in terms of health. SOLO 5
6. L06 Explain the food groups and their importance SOLO 4
7. L07 Explain the importance of optimal nutrition in special situations SOLO 4
8. L08 Define the concepts of nutrition SOLO 2
9. L09 Summarize the nutrients SOLO 4
10. L10 Explain the importance of food diversity SOLO 4
11. L11 Discuss the storage methods, enrichment, cooking and loss of foods in terms of nutrients. SOLO 5
12. L12 Will have knowledge about the evaluation of adequate and balanced nutrition in terms of health. SOLO 5
13. L13 Explain the food groups and their importance SOLO 4
14. L14 Explain the importance of optimal nutrition in special situations SOLO 4

Program Outcomes

1. P01 It is knowledgeable about Türkiye, TRNC and World Emergency Health Services.
2. P02 It has basic knowledge in the fields of human anatomy, physiology and pathology.
3. P03 Has knowledge about the use of emergency vehicles, mechanical and technical equipment, and medical equipment used in the pre-hospital Emergency Medicine system.
4. P04 Performs physical evaluation of the patient in emergency situations and knows the principles of primary and secondary examination.
5. P05 Has the ability to use patient handling and transport methods and position patients or injured people appropriately.
6. P06 Knows the general rules of approach to trauma patients and has the skills to use and maintain trauma equipment; Knows simple rescue/extraction techniques in traffic accidents.
7. P07 Knows infection control methods, ensures asepsis-antisepsis conditions as well as infection controls of emergency vehicles and equipment.
8. P08 Knows and applies the principles of pre-hospital emergency care in medical emergencies (shock, poisoning, emergency labor, pediatric, geriatric, oncological emergencies, psychiatric, etc.).
9. P09 Knows and applies personal and environmental safety measures in ordinary and extraordinary situations.
10. P10 Performs basic and advanced life support; Performs defibrillation and cardioversion, knows basic ECG rhythm analysis.
11. P11 Controls bleeding, interprets blood gas values, performs peripheral intravenous intervention, and knows drug administration methods.
12. P12 Knows professional duties, authorities and responsibilities.
13. P13 Establishes healthy human relationships with people in the work area and those it serves.
14. P14 He/she has the awareness of individual awareness by improving himself/herself socially and culturally.
15. P15 Works in interdisciplinary teams and has social responsibility awareness.
16. P16 It has knowledge of Turkish language and the ability to use the language, and has foreign language knowledge at a level to follow professional developments.
17. P17 Knows scene management and team command in disaster situations.
18. P18 Knows and applies search and rescue principles in case of disaster.
19. P19 It knows First Aid practices and can direct someone else to do it by voice.
20. P20 Can use emergency response equipment and provide emergency aid in war situations.

Po-Lo Matrix