Learning of the requirements of micro nutrients and their relation to health and diseases
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Sevil Nas
Course Assistant(s)
-
Schedule
Monday, 13P-15.45PM, Cats Meetings
Office Hour(s)
Monday16PM-17PM, HSF Floor 2
Teaching Methods and Techniques
-Lecture, Discussion, Presentation, Education and Practice
Principle Sources
-Mahan L. K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
Other Sources
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Course Schedules
Week
Contents
Learning Methods
1. Week
Definition, structure, properties, digestion, absorption, metabolism and relation with diseases of A, D, E vitamins
Lecture, Discussion, Presentation, Education and Practice
2. Week
Article discussion
Lecture, Discussion, Presentation, Education and Practice
3. Week
Definition, structure, properties, digestion, absorption, metabolism and relation with diseases of C, B1, B2 vitamins
Lecture, Discussion, Presentation, Education and Practice
4. Week
Article discussion
Lecture, Discussion, Presentation, Education and Practice
5. Week
Definition, structure, properties, digestion, absorption, metabolism and relation with diseases of Niacin, B6, B12, folic acid
Lecture, Discussion, Presentation, Education and Practice
6. Week
Article discussion
Lecture, Discussion, Presentation, Education and Practice
7. Week
Midterm
8. Week
Definition, structure, properties, digestion, absorption, metabolism and relation with diseases of Ca, Zn, Se minerals
Lecture, Discussion, Presentation, Education and Practice
9. Week
Article discussion
Lecture, Discussion, Presentation, Education and Practice
10. Week
Definition, structure, properties, digestion, absorption, metabolism and relation with diseases of Mg, P, I minerals
Lecture, Discussion, Presentation, Education and Practice
11. Week
Article discussion
Lecture, Discussion, Presentation, Education and Practice
12. Week
Definition, structure, properties, digestion, absorption, metabolism and relation with diseases of Na, K, Fe minerals
Lecture, Discussion, Presentation, Education and Practice
13. Week
Article discussion
Lecture, Discussion, Presentation, Education and Practice
14. Week
Article discussion
Lecture, Discussion, Presentation, Education and Practice
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Homework / Term Projects / Presentations
1
40
Final Exam
1
60
Program Outcomes
PO-1
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
I.Micro food items must be knowledgeable about diseases.
LO-2
II. It is expected that they will be strengthened by article discussions.
