-Aksoydan E. Yaşlılık ve Beslenme. T.C.Sağlık Bakanlığı ve Başkent Üniversitesi, Ankara, 2006.
Other Sources
- Keep fit for life- meeting the nutritional needs of older persons. WHO & Tufts University School of Nutrition Science and Policy. Geneva, Switzerland. 2002.
- Diet, nutrition, and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. WHO Technical Report Series No 916. Geneva, WHO, 2003.
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Learns the features of old age.
LO-2
Students will be able to determine the nutritional status of the elderly.
LO-3
Students will gain the ability to create appropriate nutrition plans for the old age period.
