NUTRITION IN HEAITH CARE ORGANISATIONS

Course Description

The aim of this course is to provide students with information about nutrition in health institutions. Within the scope of this course, students; nutrients and functions, adequate and balanced nutrition, healthy preparation and cooking methods, factors affecting food spoilage, quality criteria of foods, food safety management systems, HACCP system, chronic diseases and nutritional recommendations, diets used in hospitals and their properties and food poisoning will be explained. At the end of this course, students will be able to; explain the importance of adequate and balanced nutrition, explain the factors affecting food spoilage, recognise food safety management systems, define chronic diseases frequently encountered in health institutions and explain nutritional recommendations for them, recognise diets used in hospitals and explain their properties, define food poisoning and explain the factors that cause food poisoning.

NUTRITION IN HEAITH CARE ORGANISATIONS

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -

Course Syllabus

Reference Books & Course Materials

1. 01 Merdol TK, Baş M, Kızıltan G, Şensoy F, Şeker E, Dağ A, Acar Tek N. Genel Beslenme. Anadolu Üniversitesi Yayını No: 2768, 2013
2. 02 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
3. 03 Preedy VR., Watson RR. (2005). Revıews In Food and Nutrıtıon Toxıcıty (Edited by) Volume 3, CRC press.
4. 04 Omaye ST. (2004). Food and Nutritional Toxicology (Edited by), CRC press.

Learning Outcomes

1. L01 Recognize nutrients and explain their functions in the body SOLO 3
2. L02 Explain the importance of adequate and balanced nutrition SOLO 4
3. L03 Explain healthy food preparation and cooking methods SOLO 4
4. L04 Explain the factors affecting food spoilage and recognize food preservation methods. SOLO 3
5. L05 Recognize food safety management systems SOLO 2
6. L06 Define the HACCP system and explain the operation of the HACCP system in healthcare institutions. SOLO 3
7. L07 Define chronic diseases frequently encountered in health institutions and explain nutritional recommendations for them. SOLO 3
8. L08 Recognize the diets used in hospitals and explain their characteristics. SOLO 3
9. L09 Define food poisoning and explain the factors that cause food poisoning. SOLO 3
10. L10 Explain the quality criteria of foods 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