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Prerequisites
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No
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Language of Instruction
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Turkish
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Responsible
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Lecturer, Yadigar ORDU
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Instructors
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1-)Öğretim Görevlisi Dr. Selma Arslantaş
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Assistants
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Lecturer, Pınar HARMANCI, Lecturer Kamile ÖNER,Lecturer Selma ARSLANTAŞ
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Resources
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Kalkan, I., Akman, M. (2017). Nutrition in Clinical Applications. Sun Medical Bookstores, Mainland.
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Supplementary Book
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-
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Goals
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The aim of this course is to inform the students about the basic principles of nutrition such as the effects of under and unbalanced nutrition on health, nutrients, food groups, nutritional problems and causes in society, calculation of ideal body index, nutritional pramid, nutrition in diseases, nutrition in old age and preparing menu.
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Content
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Introduction to the course: introduction, objectives and learning objectives, Health and Nutrition, Community Nutrition Problems and Causes, Adequate and Balanced Nutrition Principles
Obosity and Its Problems, Energy Requirement, Calculation of Ideal Height and Weight, Food Groups and Food Pramidi, Carbohydrates, Proteins, Fats, Vitamins, Minerals and Water, Beverages and Properties, Inpatient Nutrition, Inpatient Menu Planning and Importance of Probiotics Nutrition, Nutrition in Diabetes, Nutrition in Cardiovascular Disease
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