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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Dr. Lecturer Yadigar ORDU-Lecturer Kutay Kasli
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Instructors
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Assistants
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Resources
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R1. Kalkan, I., Akman, M. (2017). Klinik Uygulamalarda Beslenme. Güneş Tıp Kitapevleri, Ankara.
R2. Konak, S. (2016). Sosyal, Ruhsal ve Medikal Yönleriyle Evde Bakım. Kongre Kitapevi.
R3. Kapucu, S. (2019). Geriatri Hemşireliği. Hipokrat Kitapevi, Ankara.
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Supplementary Book
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SR1. Craven, Hirnle and Jensen. (2015). Fundamentals of Nursing. Lippincot, Williams&Wilkons.
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Goals
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The effect of inadequate and unbalanced nutrition on health, nutrients, food groups, nutritional problems seen in the society and its causes, calculation of ideal body index, nutrient pyramid, carbohydrates, vitamins, minerals, water, patient diets and to gain skills in nutrition for diseases.
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Content
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Introduction of the course: introduction, purpose and learning objectives, Health and Nutrition, Nutrition Problems in Society and Its Causes, Adequate and Balanced Nutrition Principles, Obozit and its Problems, Energy Requirement, Calculation of Ideal Height and Weight, Food Groups and Food Pyramid, Carbohydrates, Proteins , Oils, Vitamins, Minerals and Water, General Principles of Patient Nutrition, Standard Hospital Diets, Diet Cuisine-Patient Nutrition and Diet, Nutrition in Patients with Cardiovascular Diseases, Nutrition in Diabetes, Nutrition in Patients with Cancer, Feeding Patients.
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