| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Researches and analyzes the concepts of Mediterranean Culinary culture.
- Comprehends the effect of history, geography and cultural differences in the formation of food cultures.
- Learns the nutrition, food preparation and consumption habits of Mediterranean Culinary cultures.
- Knows and applies the cooking methods in the Mediterranean Culinary culture.
- Knows and applies the presentation techniques in the Mediterranean Culinary culture.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | İt is taught how to eat healthy food in accordance with Mediterranean cuisine, nutrients and micronutrients, protection of elderly health and how to regulate nutrition. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Relationship between health and nutrition |
|
2nd Week |
Nutrients, macro nutrients |
|
3rd Week |
Nutrients, micro nutrients |
|
4th Week |
Food groups |
|
5th Week |
Definition and concepts of geriatrics |
|
6th Week |
Old age according to World Health Organization |
|
7th Week |
Physiological changes in old age |
|
8th Week |
Midterm |
|
9th Week |
Nutritional characteristics of elderly people |
|
10th Week |
Factors affecting the nutrition of elderly people |
|
11th Week |
Food and nutrient requirements in old age |
|
12th Week |
Protection of elderly health |
|
13th Week |
İmproving elderly health |
|
14th Week |
Chronic diseases and the importance of nutrition |
|
15th Week |
|
|
| Recommended or Required Reading | 1. Bernstein M., Luggen A. J. & Learning, B. (2009). Nutrition For The Older Adult. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
10 |
10 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
10 |
10 |
| Laboratory (including preparation) |
14 |
3 |
42 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 179 |
| Total Work Load / 30 (h) | 5.96 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
