Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

SEMRA & VEFA KÜÇÜK HEATLH FACULTY / HEM 209 - NURSING

Code: HEM 209 Course Title: NUTRITION Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 2 / Fall Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department NURSING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is to provide upskill about the relationship between nutrition science and healthy life.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 can understand the basic principles of human nutrition. PO-2 Based on scientific foundations, it conducts and publishes research for the solution of health problems and professional development.
PO-4 Uses developing technology in nursing care.
PO-5 Becomes a change agent in the professional and social field.
PO-9 Provides education and counseling for the individual, family and community health care initiatives.
Examination
LO-2 can know the nutritional components and their sources. PO-4 Uses developing technology in nursing care.
PO-5 Becomes a change agent in the professional and social field.
PO-7 Makes interdisciplinary and interdisciplinary teamwork.
PO-13 It uses critical thinking and problem solving skills to protect and improve the health of the individual/family/community and to help them regain their health.
Examination
LO-3 can have adequate knowledge about nutrition in special situations. PO-1 Uses the knowledge, skills and attitude gained while giving care in cases ranging from birth to death, from health to illness, in line with professional professional criteria.
PO-5 Becomes a change agent in the professional and social field.
PO-13 It uses critical thinking and problem solving skills to protect and improve the health of the individual/family/community and to help them regain their health.
Examination
LO-4 can understand the problems and diseases caused by mulnutrition. PO-1 Uses the knowledge, skills and attitude gained while giving care in cases ranging from birth to death, from health to illness, in line with professional professional criteria.
PO-2 Based on scientific foundations, it conducts and publishes research for the solution of health problems and professional development.
PO-8 With the awareness of social responsibility, it organizes activities that will contribute to the development of the society, and takes part in the decision-making processes.
PO-12 Coordinates the necessary nursing services to protect and improve the health of the individual/family/community and to help them regain their health.
Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
The relationship between nutrition and health, components of a balanced diet, the importance of dietary carbohydrates, the nutritional significance of lipids, the nutritional importance of proteins, the nutritional importance of vitamins and minerals.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 The relationship between nutrition and health Description method
2 Adequate and balanced nutrition - Nutritional ingredients Description method
3 The importance of dietary carbohydrates Description method
4 The nutritional significance of lipids Description method
5 The nutritional importance of proteins Description method
6 Nutritional importance of minerals Description method
7 Nutritional importance of minerals Description method
8 mid-term exam
9 Effects of mineral toxicity
10 Nutritional importance of vitamins Description method
11 Nutritional importance of vitamins Description method
12 Nutritional importance of vitamins Description method
13 Water: its importance for life Description method
14 Nutrition in special situations (obesity, diabetes, hypertension) Description method
15 Nutrition in special situations (congenital metabolic disorders) Description method
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Gibney, M.J., Hester, H.V., Kok. F.J.(2002). Introduction to Human Nutrition (Ed by), Blackwell Publishing Company.
2 Baysal, A. (2011). Beslenme. Hatiboğlu Yayınları:93, 12.Baskı,Ankara.
3 Mahan K., Arlin M. Krause’s Food, Nutrition and Diet Therapy, 10 th edition, 2000.
4 Whitney, E. & Rolfes, S. R. (2007). Understanding Nutrition. (11th ed.). USA: Wadsworth Publishing.
5 Michael Zeece, 2020. Vitamins and minerals. Introduction to the Chemistry of Food, Chapter Five, Pages 163-212.
6 Arun Lal Srivastav and Tarandeep Kaur, 2020. Factors affecting the formation of disinfection by-products in drinking water: human health risk., Chapter 18. Disinfection By-products in Drinking Water, Detection and Treatment, Pages 433-45.
Required Course instruments and materials
Textbook, Projection, Computer

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 2 14 28
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 2 7 14
mid-term exam 1 2 2
Own study for final exam 2 7 14
final exam 2 1 2
0
11 0
Total work load; 116