ECTS - Nutrition in Geriatrics
Nutrition in Geriatrics (NUT406) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Nutrition in Geriatrics | NUT406 | Area Elective | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | To teach the importance of nutrition in older adults, the factors affecting nutrition, the assessment of nutritional status, and the food and nutrient requirements specific to old age; and to provide knowledge on nutritional approaches for the protection, improvement, and promotion of health in older adults. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Factors which affect food intake in elderly, importance of healthy nutrition in elderly, nutritional needs and dietary concerns of the elderly, nutritional assessments of elderly, nutritional deficiency disorders in elderly and nutritional recommendations in elderly for health protection, improvement, development. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | The concept of old age, the aging process, and general characteristics of the older population | S1: Chapter 1, pp. 1–15 - S2: Chapter 1, pp. 1–11 |
| 2 | Changes occurring in old age | S1: Chapter 7, pp. 115–148; Chapter 10, pp. 235–265 - S3: Chapter 12, pp. 415–441; Chapter 13, pp. 441–455 |
| 3 | Factors affecting nutritional status in older adults | S1: Chapter 7, pp. 115–148; Chapter 10, pp. 235–265 - S3: Chapter 12, pp. 415–441; Chapter 13, pp. 441–455 |
| 4 | Energy and nutrient requirements in older adults I | S1: Chapter 2, pp. 15–23; Chapter 3, pp. 23–31 - S2: Chapter 7, pp. 103–123; Chapter 8, pp. 123–131 |
| 5 | Energy and nutrient requirements in older adults II | S1: Chapter 4, pp. 31–77; Chapter 5, pp. 77–95; Chapter 6, pp. 95–115 - S2: Chapter 9, pp. 131–137; Chapter 10, pp. 137–179; Chapter 11, pp. 179–197 |
| 6 | Assessment of nutritional status in older adults | S2: Chapter 12, pp. 197–217; Chapter 13, pp. 217–235; Chapter 14, pp. 235–249 |
| 7 | Nutritional screening tools and assessment of malnutrition risk in older adults | S2: Chapter 12, pp. 197–217; Chapter 13, pp. 217–235; Chapter 14, pp. 235–249 |
| 8 | Midterm Exam | |
| 9 | Malnutrition and nutritional problems in older adults | S2: Chapter 16, pp. 267–291 - S3: Chapter 13, pp. 442–453 |
| 10 | Body composition changes, sarcopenia, and obesity in older adults | S2: Chapter 4, pp. 45–58; Chapter 5, pp. 59–68 - S3: Chapter 13, pp. 441–455 |
| 11 | General approach to nutrition in chronic diseases in older adults | S1: Chapter 11, pp. 277–290 - S2: Chapter 3, pp. 29–44; Chapter 24, pp. 409–420; Chapter 26, pp. 433–440; Chapter 33, pp. 511–536 - S3: Chapter 12, pp. 415–441 |
| 12 | Nutrition in cognitive, psychological, and neurological conditions in older adults | S2: Chapter 21, pp. 359–372; Chapter 22, pp. 373–396; Chapter 23, pp. 397–408 |
| 13 | Nutrition in oral and dental health problems, dysphagia, and gastrointestinal problems in older adults | S1: Chapter 8, pp. 163–211; Chapter 9, pp. 211–233; Chapter 10, pp. 233–273 - S2: Chapter 15, pp. 249–266; Chapter 28, pp. 451–468 |
| 14 | Principles of menu planning for older adults | S2: Chapter 19, pp. 323–340; Chapter 20, pp. 341–358 - S3: Chapter 14, pp. 455–473 |
| 15 | Nutrition education and general evaluation in older adults | S3: Chapter 14, pp. 455–473 |
| 16 | Final Exam |
Sources
| Course Book | 1. Chernoff, R. Geriatric Nutrition: The Health Professional’s Handbook |
|---|---|
| 2. Morley, J. E. & Thomas, D. R. Geriatric Nutrition — Routledge/CRC Press, 2007. | |
| 3. Edelstein, S. Life Cycle Nutrition: An Evidence-Based Approach, 2nd ed. | |
| Other Sources | 4. WHO Decade of Healthy Ageing: Baseline Report |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 20 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | X | ||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 3 | 42 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 8 | 8 |
| Prepration of Final Exams/Final Jury | 1 | 12 | 12 |
| Total Workload | 104 | ||