BTB609 - ELDERLY NUTRITION
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| ELDERLY NUTRITION | BTB609 | 1st Semester | 2 | 0 | 2 | 6 |
| Prequisites | None | |||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Preparing and/or Presenting Reports Project Design/Management | |||||
| Instructor (s) | Prof. Dr. Neslişah Rakıcıoğlu | |||||
| Course objective | Evaluation and interpretation of the importance of nutrition in elderly people the risk group in society, factors affecting nutrition, nutritional assessment, dietary food and nutrient requirements, prevention of chronic diseases | |||||
| Learning outcomes |
| |||||
| Course Content | The importance of nutrition in old age, factors affecting food intake, food and nutrients requirements, assessment of nutritional status, food and nutrition programs and policies, research and education, prevention of chronic disease which common in elderly. | |||||
| References | 1. Geriatric Nutrition (Ed:Morley JE. Thomas DR) CRC Press Taylor & Francis Group, USA 2007. 2. Geriatri ve Gerontoloji, (Ed. Arıoğul S), MN & Nobel Basım Yayın Tic. ve San. Ltd. Şti. Ankara, 2006. 3. Temel Geriatri, (Ed. Kutsal Gökçe Y), Güneş Tıp Kitapevi Kırt. Tic. Ltd. Şti. Ankara, 2006. 4. Geriatrik Bilimler (Ed. Kutsal YG, Cangöz B, Baydar T). Hacettepe Üniversitesi Yayınları 2018. 5. Lecturer notes | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Aging, aging population, and life expenctancy |
| Week 2 | Physical and physiological changes of aging I |
| Week 3 | Physical and physiological changes of aging II |
| Week 4 | Food and nutrient requirements in elderly I |
| Week 5 | Food and nutrient requirements in elderly II |
| Week 6 | Principles of menu planning in elderly nutrition I |
| Week 7 | Principles of menu planning in elderly nutrition II |
| Week 8 | Nutritional assesssment of elderly I |
| Week 9 | Nutritional assesssment of elderly II |
| Week 10 | Food consumption surveys of elderly I |
| Week 11 | Food consumption surveys of elderly II |
| Week 12 | Common chronic diseases and prevention in elderly |
| Week 13 | Individual study and seminar presantation |
| Week 14 | Individual study and seminar presantation |
| Week 15 | Preparation for Final Exam |
| Week 16 | Final Exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 0 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 1 | 20 |
| Project | 0 | 0 |
| Seminar | 1 | 30 |
| Midterms | 0 | 0 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 2 | 50 |
| Percentage of final exam contributing grade succes | 1 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 14 | 4 | 56 |
| Presentation / Seminar Preparation | 2 | 35 | 70 |
| Project | 0 | 0 | 0 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 0 | 0 | 0 |
| Final Exam (Study duration) | 1 | 35 | 35 |
| Total Workload | 31 | 76 | 189 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Has up-to-date knowledge based on evidence in the field and is knowledgeable about technological tools. | X | ||||
| 2. Interprets, analyzes, and reports data from individual or interdisciplinary scientific studies. | X | ||||
| 3. Conducts scientific research using the technological equipment necessary to generate new knowledge based on the information acquired in the field. | X | ||||
| 4. Conducts synthesis and analysis of acquired information, interprets, reports findings. | X | ||||
| 5. Utilizes appropriate statistical methods for the analysis of scientific research. | X | ||||
| 6. Publishes and presents scientific articles independently or collaboratively on field-related topics. | X | ||||
| 7. Takes responsibility when faced with problems related to the field, sets an example for the community, proposes solutions, and utilizes communication technologies. | X | ||||
| 8. Embraces lifelong learning principles, keeps oneself updated, evaluates and interprets scientific articles with evidence-based practices. | X | ||||
| 9. Engages in national or international teamwork within the field, discusses and shares current scientific developments with individuals or groups outside the field through verbal or written communication when necessary. | X | ||||
| 10. Gathers and interprets scientific information ethically, contributes to, conducts, manages, and evaluates studies that will guide national and international nutrition plans and policies, prioritizing individuals and society. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest