Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| 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 teach fundamental concepts related to human nutrition, food components and their characteristics, their functions in human body, the harmful effects of poor nutrition | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can understand the fundamental principles of nutrition and the relationship between dietary and health-disease |
PO-1 1. Using the knowledge , abilities and behaviours that has been gained during the employment in the circumtances of health to illness professionally according to vocational standards from birth till death. PO-2 2. Solving the health problems by basing on scientific foundations and making investigations and bringing them out for vocational development. PO-9 9. Being able to educate and consult through health care progress of person, family and society. PO-13 13. Using the critical thinking and problem solving ablility on protecting , developing or enhancing health of person/family/society health. |
Examination |
| LO-2 | can know the basic food constituents and the foods including this constituents |
PO-4 4. Using the developing technology on nursing care. PO-5 5. Being an change agent on vocational and social sphere. PO-7 7. Being able to make group work on indisciplinary and interdisciplinary. PO-13 13. Using the critical thinking and problem solving ablility on protecting , developing or enhancing health of person/family/society health. |
Examination |
| LO-3 | can have enough knowledge about nutrition in special situations (pregnancy, lactation, old age, diabetes, congenital metabolism diseases, hypertension etc.) |
PO-1 1. Using the knowledge , abilities and behaviours that has been gained during the employment in the circumtances of health to illness professionally according to vocational standards from birth till death. PO-4 4. Using the developing technology on nursing care. PO-8 8. Being able to organise social responsibility activities that will contribute community development and take part in it. PO-9 9. Being able to educate and consult through health care progress of person, family and society. PO-12 12. Being able to coordinate the required nursing service on protecting , developing or enhencing health of person/family/society health. |
Examination |
| LO-4 | can understand the problems and diseases caused by malnutrition. |
PO-2 2. Solving the health problems by basing on scientific foundations and making investigations and bringing them out for vocational development. PO-8 8. Being able to organise social responsibility activities that will contribute community development and take part in it. PO-12 12. Being able to coordinate the required nursing service on protecting , developing or enhencing health of person/family/society health. PO-13 13. Using the critical thinking and problem solving ablility on protecting , developing or enhancing health of person/family/society health. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Fundamental principles of nutrition, the functions of food groups, healthy and balanced nourishment, determining daily energy needs, problems and diseases caused by nourishment mistakes | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | History of nutrition science | Description method, Distance Learning |
| 2 | Description of nutrition, its importance and related terminology | Description method, Distance Learning |
| 3 | Balanced nutrition | Description method, Distance Learning |
| 4 | Classification of basic food elements | Description method, Distance Learning |
| 5 | Carbohydrate sources and nutritional importance of carbohydrates | Description method, Distance Learning |
| 6 | Protein sources and the place and nutritional importance of proteins | Description method, Distance Learning |
| 7 | The importance of fats in diet | Description method, Distance Learning |
| 8 | mid-term exam | |
| 9 | Mineral and their role in nutritions | Description method, Distance Learning |
| 10 | Mineral and their role in nutritions | Description method, Distance Learning |
| 11 | Vitamins:history, health effects and sources | Description method, Distance Learning |
| 12 | Vitamins:history, health effects and sources | Description method, Distance Learning |
| 13 | Most common nutrition mistakes in this age | Description method, Distance Learning |
| 14 | Nutrition in special situations (pregnancy, lactation, diabetes, hypertension) | Description method, Distance Learning |
| 15 | Nutrition in special situations (congenital metabolic disorders) | Description method, Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Baysal, A. (2009). Beslenme.(12. Baskı). Ankara: Hatipoğlu Yayıncılık. | |
| 2 | Bulduk, S. (2005). Beslenme İlkeleri ve Mönü Planlama. Ankara: Detay Yayıncılık. | |
| 3 | Whitney, E. & Rolfes, S. R. (2007). Understanding Nutrition. (11th ed.). USA: Wadsworth Publishing. | |
| Required Course instruments and materials | ||
| Textbook, Projection, Computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 14 | 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 | 5 | 10 |
| b) Search in internet/Library | 1 | 2 | 2 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 1 | 3 | 3 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 8 | 1 | 8 |
| mid-term exam | 0 | ||
| Own study for final exam | 8 | 1 | 8 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 60 | ||