Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | MEDICAL DOCUMENTATION AND SECRETARY (DISTANCE TEACHING) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEVSER ÇAĞLA GURLAŞ (caglagurlas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | KEVSER ÇAĞLA GURLAŞ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To inform students about the negative effects of inadequate and unbalanced nutrition on health, foods, food groups, healthy nutrition models, basic principles of healthy nutrition, purchasing and storing foods, and basic nutrition rules in special groups. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students can explain the negative effects of inadequate and unbalanced nutrition on health, foods, food groups, healthy nutrition models. |
PO-6 Interprets and evaluates data by using the basic knowledge and skills acquired in the field, defines and analyzes problems and takes part in studies planned for solution. PO-7 When faced with unforeseen situations in the field, it produces solutions by using its basic knowledge. PO-11 Students have sufficient awareness in the field of individual and public health, environmental protection and occupational safety. |
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| LO-2 | to inform students about the basic principles of healthy nutrition, purchasing and storing foods, and basic nutrition rules in special groups. |
PO-2 It acts in accordance with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the results of the data related to the field. PO-4 Gains the awareness of the necessity of lifelong learning, following the developments in science and technology and constantly renewing itself. PO-7 When faced with unforeseen situations in the field, it produces solutions by using its basic knowledge. |
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| LO-3 | Can explain health, illness and wellness concepts. |
PO-6 Interprets and evaluates data by using the basic knowledge and skills acquired in the field, defines and analyzes problems and takes part in studies planned for solution. PO-7 When faced with unforeseen situations in the field, it produces solutions by using its basic knowledge. PO-16 Have the knowledge to monitor, evaluate and apply the literature in the field. |
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| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This course; The relationship between nutrition and health, The basic principles of healthy nutrition, The basic principles of healthy nutrition, Food safety, Food processing and storage, Energy balance, Carbohydrates, Proteins, Fats, Water-soluble vitamins, Fat-soluble vitamins, Minerals, Water and beverages; includes topics. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | basic concepts in health care | explation, discussion, question-answer |
| 2 | The relationship between nutrition and health | explation, discussion, question-answer |
| 3 | Definition of healthy, adequate and balanced nutrition, Principles of healthy nutrition, | explation, discussion, question-answer |
| 4 | Nutrients: carbohydrates | |
| 5 | ▲ Nutrients: proteins | explation, discussion, question-answer |
| 6 | Nutrients: oils | explation, discussion, question-answer |
| 7 | Nutrients: water, minerals | explation, discussion, question-answer |
| 8 | mid-term exam | |
| 9 | Nutrients: vitamins | explation, discussion, question-answer |
| 10 | Energy balance: obesity-weakness, energy metabolism | explation, discussion, question-answer |
| 11 | Healthy eating patterns | explation, discussion, question-answer |
| 12 | Special nutrition for diseases | explation, discussion, question-answer |
| 13 | Special nutrition for diseases | explation, discussion, question-answer |
| 14 | Healthy, adequate and balanced menu planning: definition, principles, sample menu | explation, discussion, question-answer |
| 15 | General review sample question solutions before the exam | explation, discussion, question-answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Diyet El Kitabı, Ayşe Baysal, 1997,Hacettepe Üniversitesi Yayınları 2. baskı, | |
| 2 | Beslenme, Ayşe Baysal, 2002, Hatipoğlu Yayıncılık, 9. baskı | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 20 |
| 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 | 1 | 80 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 15 | 30 |
| Outside Class | |||
| a) Reading | 1 | 15 | 15 |
| b) Search in internet/Library | 1 | 15 | 15 |
| 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 | 6 | 12 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 8 | 16 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||