BTB609 - ELDERLY NUTRITION

Course Name Code Semester Theory
(hours/week)
Application
(hours/week)
Credit ECTS
ELDERLY NUTRITION BTB609 1st Semester 2 0 2 6
PrequisitesNone
Course languageTurkish
Course typeElective 
Mode of DeliveryFace-to-Face 
Learning and teaching strategiesLecture
Discussion
Preparing and/or Presenting Reports
Project Design/Management
 
Instructor (s)Prof. Dr. NesliÅŸah RakıcıoÄŸlu 
Course objectiveEvaluation 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
  1. Explains the factors affecting nutrition in elderly
  2. Assessment of nutritional status in elderly
  3. Explains the special food and nutrient requirements of elderly
  4. Develops and implements nutrition plans and programs for protection, improvement and development of elderly health
  5. Designs the research of food consumption of elderly
Course ContentThe 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. 
References1. 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

WeeksTopics
Week 1Aging, aging population, and life expenctancy
Week 2Physical and physiological changes of aging I
Week 3Physical and physiological changes of aging II
Week 4Food and nutrient requirements in elderly I
Week 5Food and nutrient requirements in elderly II
Week 6Principles of menu planning in elderly nutrition I
Week 7Principles of menu planning in elderly nutrition II
Week 8Nutritional assesssment of elderly I
Week 9Nutritional assesssment of elderly II
Week 10Food consumption surveys of elderly I
Week 11Food consumption surveys of elderly II
Week 12Common chronic diseases and prevention in elderly
Week 13Individual study and seminar presantation
Week 14Individual study and seminar presantation
Week 15Preparation for Final Exam
Week 16Final Exam

Assesment methods

Course activitiesNumberPercentage
Attendance00
Laboratory00
Application00
Field activities00
Specific practical training00
Assignments00
Presentation120
Project00
Seminar130
Midterms00
Final exam150
Total100
Percentage of semester activities contributing grade succes250
Percentage of final exam contributing grade succes150
Total100

WORKLOAD AND ECTS CALCULATION

Activities Number Duration (hour) Total Work Load
Course Duration (x14) 14 2 28
Laboratory 0 0 0
Application000
Specific practical training000
Field activities000
Study Hours Out of Class (Preliminary work, reinforcement, ect)14456
Presentation / Seminar Preparation23570
Project000
Homework assignment000
Midterms (Study duration)000
Final Exam (Study duration) 13535
Total Workload3176189

Matrix Of The Course Learning Outcomes Versus Program Outcomes

D.9. Key Learning OutcomesContrubition level*
12345
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