NUTRITION FOR HEALTH INSTITUTIONS

Course Description

The definition and purpose of the course; Introduction to nutrition, nutrition wellness, adequate and balanced diet, nutrient’s groups, description, composition, the importance of nutrition and the use, the nutrient function, digestion, absorption and metabolism, requirement level and resources, the energy value of food, the body's energy requirements for energy imbalance teach their problems. Energy and macronutrient (carbohydrates, protein, fat) to teach students the importance of healthy eating and body work, food energy, carbohydrates, assessment in terms of protein and fat content according to different age and sex daily energy, carbohydrate, protein and fat requirements with them can be achieved to teach students the kind and amount of food, in determining the nutritional status, the implementation of individual food consumption and physical activity records recording methods and develop recommendations for a healthy diet.

NUTRITION FOR HEALTH INSTITUTIONS

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 Will be able to identify the food groups, nutrients, their food sources and required amounts by the body(2).
2. 02 Will be able to explain energy balance & metabolism, importance of water balance in the body (4)
3. 03 Will be able to explain food sources, digestion and metabolism of carbohydrates(4)
4. 04 Will be able to explain food sources, nutrition and metabolism of proteins and amino acids(4)
5. 05 Will be able to explain classification of dietary lipids, food sources, nutrition and metabolism of lipids by the body(4)
6. 06 Will be able to understand food sources, body functions, toxicity, deficiency ,bioavailability and absorption of fat soluble vitamins(4)
7. 07 Will be able to understand, food sources, body functions, toxicity ,deficiency, bioavailability and absorption of water soluble vitamins (4)
8. 08 Will be able to explain, food sources, body functions of minerals and mineral deficiencies(4)
9. 09 Will be able to define polyphenols, food sources and potential health benefits(3)

Course Syllabus

Reference Books & Course Materials

1. 01 1. Whitney, E., & Rolfes, S. R. (2022). Understanding nutrition (17th ed.). Cengage Learning.
2. 02 2. Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause’s food & the nutrition care process (15th ed.). Elsevier.
3. 03 3. Smolin, L. A., & Grosvenor, M. B. (2023). Nutrition: Science and applications (5th ed.). Wiley.
4. 04 4. World Health Organization. (2020). Healthy diet: Fact sheet & guidance. Retrieved from https://www.who.int/news-room/fact-sheets/detail/healthy-diet

Learning Outcomes

1. Students identify common problems associated with energy imbalance and relate them to health outcomes SOLO 4
2. Students evaluate the roles of carbohydrates, proteins, and fats in supporting body function and health SOLO 4
3. Students assess individual dietary needs based on age, sex, and energy requirements SOLO 4
4. Students analyze food intake by recording and interpreting food consumption and physical activity data SOLO 4
5. Students develop dietary recommendations based on nutrient intake, lifestyle, and physiological need SOLO 4
6. L01 Students define core concepts in nutrition, including nutrition wellness, adequate and balanced diet, and nutrient groups SOLO 3
7. L02 Students describe the composition, classification, and physiological functions of essential nutrients SOLO 4
8. L03 Students explain the processes of digestion, absorption, and metabolism and their roles in nutrient utilization SOLO 4
9. L04 Students calculate and interpret the energy value of food and the body’s energy requirement SOLO 4

Program Outcomes

1. P01 Has up-to-date theoretical and applied knowledge about Physiotherapy and Rehabilitation.
2. P02 Identifies and defines problems using up-to-date knowledge in the field of physiotherapy and rehabilitation, and plans treatment as per evaluation results.
3. P03 Implements and monitors the development of physiotherapy and rehabilitation processes within the frame of professional ethical principles, and changes or terminates processes when necessary
4. P04 Executes the necessary protocols for physiotherapy and rehabilitation practices by using the relevant technology, training and treatment equipment
5. P05 Takes responsibility, individually and as a team member, to solve complex unpredictable problems encountered in practices related to the field of Physiotherapy and Rehabilitation.
6. P06 Can independently carry out projects and research related to the field of Physiotherapy and Rehabilitation, actively participates in all its steps and makes the necessary reports to provide quality service.
7. P07 Contributes to the protection of public health in line with social needs and to the creation of necessary rehabilitation and health policies in parallel with the needs of the society.
8. P08 Embraces personal development, information literacy and lifelong learning; uses information resources effectively.
9. P09 Commands a foreign language in order to follow the developments in the field of physiotherapy and rehabilitation, as well as the ability to communicate in Turkish orally and in writing.
10. P10 Organizes physiotherapy and rehabilitation services effectively and adequately, manages processes necessary for the continuity and development of the quality and organizational function; generates solutions against problems in line with knowledge and evidence.
11. P11 Contributes to in-field and extra-field education and professional promotion programs, and represents its profession at national and international level.

Po-Lo Matrix