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 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix