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 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix