GENERAL NUTRITION

Course Description

Nutrition input, where nutrition wellness, development of nutritional science, 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.

GENERAL NUTRITION

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Başoğlu S, Merdol Kutluay T. 1997, Beslenme ve Diyetetik Açıklamalı Sözlük, Hatipoğlu Yayınları, Ankara
2. 02 HO, 2004, Public Health Nutrition 7(1A), 99-250
3. 03 Krause’s. Food & Diet Therapy (Ed by), 12 th Edition, Elsevier (USA)
4. 04 Escott S, Stump MA RD LDN, 2011, Nutrition and Diagnosis-Related Care, 7 th.ed,

Learning Outcomes

1. L01 Define the concepts of nutrition SOLO 2
2. L02 Summarize the nutrients SOLO 4
3. L03 Explain the importance of food diversity SOLO 4
4. L04 Discuss the storage methods, enrichment, cooking and loss of foods in terms of nutrients. SOLO 5
5. L05 Will have knowledge about the evaluation of adequate and balanced nutrition in terms of health. SOLO 5
6. L06 Explain the food groups and their importance SOLO 4
7. L07 Explain the importance of optimal nutrition in special situations SOLO 4
8. L08 Define the concepts of nutrition SOLO 2
9. L09 Summarize the nutrients SOLO 4
10. L10 Explain the importance of food diversity SOLO 4
11. L11 Discuss the storage methods, enrichment, cooking and loss of foods in terms of nutrients. SOLO 5
12. L12 Will have knowledge about the evaluation of adequate and balanced nutrition in terms of health. SOLO 5
13. L13 Explain the food groups and their importance SOLO 4
14. L14 Explain the importance of optimal nutrition in special situations 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 unforeseen 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, transfers results to the field application.
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 communicate in Turkish orally and in writing.
10. P10 Organizes physiotherapy and rehabilitation services, generates solutions against problems in line with knowledge and evidence.
11. P11 Contributes quality management processes, and in- field and extra-field education and professional promotion programs, and represents its profession at national and international level.

Po-Lo Matrix