CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Nutrition In Disabled People BES317 FALL-SPRING 2+0 E 3
    Learning Outcomes
    1-Compares the concept of disability from different perspectives by the World Health Organization (WHO), the United Nations and the ILO.
    2-Explains the definitions and treatments of Impairment, Disability, Handicap; especially in line with the studies conducted in nutrition treatments, organizes individual medical nutrition treatments and applies their treatments with other diseases.
    3- Explain the nutritional disorders observed in physically and mentally disabled individuals.
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14114
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4011515
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6013030
    Other 0000
    Total Workload (hours)   87
    Total Workload (hours) / 30 (s)     2,9 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 Introduction, disability and the disabled individuals position in the society
    2 The problems and imposibility that the disabled individuals have met
    3 The eating disorders of physically and mentally disabled people
    4 Nutritional assessment of physically and mentally disabled people
    5 Physically and mentally disabled individual, Antropometry
    6 Antropometry-Class Practice
    7 Energy and nutrients requirements of disabled people
    8 Midterm exams
    9 The nutrition and nutrients in physically and mentally disabled individual
    10 The nutrition and nutrients in physically and mentally disabled individual
    11 Physically and mentally disabled people, specific groups and nutrition
    12 Diyspahgia; spesific feding methods
    13 Physically and mentally disabled sportsman and nutrition
    14 Menu planning for the physically and mentally disabled people
    15 Menu planning for the physically and mentally disabled people
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Asst. Prof. Tuğçe ORKUN ERKILIÇ
    Instructors -
    Assistants -
    Resources 1. World Health Organization. Mental health: Strengthening Our Response. Fact sheet N*220, September 2010.
    Supplementary Book 1. Psychiatric Nutrition Therapy: A Resource Guide for Dietetics Professionals Practicing in Behavioral Health Care. Behavioral Health Nutrition, a dietetic practice group of the American Dietetic Association, 2006.
    Goals The aim of the course is to be gained knowledge on `Impairment?, `Disability?, `Handicap? terms, on physically and mentally handicapped peoples nutritional status and to be taught its indicators, on up-to-date information of childhood -adolescent- adult period handicapped peoples health and their nutrition and on the nutritional assessment methods, requirements, products and practices in disabled people.
    Content Introduction, disability and the disabled individual?s position in the society, The problems and imposibility that the disabled individuals have met, The eating disorders of physically and mentally disabled people, Nutritional assessment of physically and mentally disabled people, Physically and mentally disabled individual, Antropometry, Antropometry-Class Practice Energy and nutrients requirements of disabled people, The nutrition and nutrients in physically and mentally disabled individual, The nutrition and nutrients in physically and mentally disabled individual, Physically and mentally disabled people, specific groups and nutrition, Diyspahgia; spesific feding methods, Physically and mentally disabled sportsman and nutrition, Menu planning for the physically and mentally disabled people
  • Program Learning Outcomes
  • Program Learning Outcomes Level of Contribution
    1 Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health. 3
    2 Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession. -
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 2
    4 Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public. 4
    5 Gains the ability of strategy development, implementation and training for food safety of society. 2
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. -
    7 Gains the ability to communicate effectively with team members, patient and other people. 2
    8 Has knowledge about national / international food and nutrition policies and legal regulations. -
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. -
    10 Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality. -
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