ELDERLY AND NUTRITION

Course Description

Old age to teach the relationship between diet changes that occur in the body's structure and function, changes in diet and its impact on health, the creation of appropriate diet plan that period, to teach the common principles of nutrition and chronic diseases. quality of life of older people with adequate and balanced nutrition and health indicators will be much better. Definition of a healthy diet in this course, the importance of healthy nutrition, teaching nutrition-related issues. Nutrients; (Carbohydrates, proteins, fats, vitamins, water and minerals) to teach groups .. Food, beverages and features, probiotics will be taught. Energy requirements of knowledge, will gain ability to calculate the ideal body weight and height. To teach the characteristics of the elderly nutrition. Diabetes, obesity, cardiovascular disease, which is to teach nutrition in the elderly.

ELDERLY AND NUTRITION

Evaluation Tools (Active Term)

Course outcomes

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

Course Syllabus

Reference Books & Course Materials

1. 01 Aslan, D. Sağlıklı Yaşlanma ve Sağlığın Korunması. In: Yaşlılık “Sık Rastlanan Sorunlar”. Gökçe-Kutsal Y., Selekler, K (Eds). Güneş Tıp Kitabevleri, Ankara, 2007
2. 02 Baysal A: Beslenme. Ankara: 9. Baskı. Hatipoğlu Yayınevi, 2002
3. 03 Hickson M. Malnutrition and Ageing. Postgrad Med J. 2006

Learning Outcomes

1. L01 Express general principles of nutritional support in old age SOLO 3
2. L02 Evaluate aging mechanisms and their effects on nutrition SOLO 5
3. L03 Explain the principles of nutrition in chronic diseases in old age SOLO 4
4. L04 Explain the changes in body structure and functions in old age 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