HEALTHY FOOD CHOICE

Course Description

The importance of food choice adequate and balanced nutrition, biological factors that influence food choice (hunger, appetite, taste etc.), Appetite mechanism and food choice, people's taste perception and food choice (sweet, salty, sour and bitter tatları- food choice), Genetics taste markers, the economic factors that influence food choice (cost, price, food accessibility, etc.), physical factors influence food choice (accessibility, education, cooking knowledge and skills, and time etc.), social factors influence food choice (culture, family, friends and meal scheme etc.), and psychological factors that influence food choice (mood, stress and guilt etc.), food neofibi, Nutrition and lifestyle changes to prevent factors, factors affecting learning new food choice, food in the food choice labels and nutrient pattern profiles, childhood food choice, you Obezitedeb choice and taste, food choice and eating disorders

HEALTHY FOOD CHOICE

Evaluation Tools (Active Term)

Course outcomes

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

Course Syllabus

Reference Books & Course Materials

1. 01 Preedy, V. R., Watson, R. & Martin, C.R. (2010). Handbook of Behavior Food and Nutrition. Springer, Electronic Book.Dergileri(Pediatrics,JADA,American Journal of Clinical Nutrition,vs.) ve Kitapları
2. 02 Merdol TK, Baş M, Kızıltan G, Şensoy F, Şeker E, Dağ A, Acar Tek N. Genel Beslenme. Anadolu Üniversitesi Yayını No: 2768, 2013
3. 03 Pekcan G, Şanlıer N, Baş M. Türkiye Beslenme Rehberi(TÜBER), 2019
4. 04 Kutlay Merdol T. Temel Beslenme ve Diyetetik, ,Güneş Tıp Kitapevleri, 2015

Learning Outcomes

1. L01 Will be able to explain the factors affecting food choices and societies' food choices in historical ages. SOLO 4
2. L02 Define the terminology related to adequate balanced and healthy nutrition SOLO 2
3. L03 Explain the mechanisms of hunger, taste and appetite, which are effective in food selection, and the interaction between them. SOLO 4
4. L04 Will be able to explain economic factors, social factors, physical factors, psychological factors affecting food choice SOLO 4
5. L05 Explain the relationship between food choice and hedonic hunger SOLO 4
6. L06 Define food neophobia and explain its characteristics SOLO 4
7. L07 Will be able to explain the food groups that should be consumed daily within the scope of healthy food selection and their amounts. SOLO 4
8. L08 Explain the place of milk in healthy food selection, the relationship between milk and chronic diseases, fermented milk products and their relationship with health, the relationship between meat, poultry meat and fish and health. SOLO 4
9. L09 Will explain healthy food selection, healthy food storage methods in food purchase 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