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 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