Information Package / Course Catalogue
| Course Code | : BDB209 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of the course is to be gained knowledge on `Impairment', `Disability', `Handicap terms, on physically and mentally handicapped people's nutritional status and to be taught its indicators, on up-to-date information of childhood- adolescent- adult period handicapped people?s health and their nutrition and on the nutritional assessment methods, requirements, products and practices in disabled people.
The meaning of `Handicapped, Disability and Their Role in Public, The difficulties and impossibleness of Being Handicapped, Physically and Mental Disordered People Nutrition, Nutritional disorders, nutritional assessment, nutritional requirements, development of personal nutritional programs and special feeding methods in physically and mentally disordered people.
| 1. | Explains and compares the concepts of disability, impairment, and functionality in line with the approaches of the WHO/ICF, the UN, and the ILO. |
| 2. | Evaluates common nutritional problems, risk factors, and clinical outcomes in individuals with physical and mental disabilities. |
| 3. | Evaluates the nutritional status of individuals with disabilities using anthropometric, clinical, biochemical, food consumption, and socioeconomic data. |
| 4. | Calculates the energy and nutrient requirements of disabled individuals based on their age, illness, activity level, swallowing function, and comorbidities. |
| 5. | Creates evidence-based, individualized medical nutritional therapy and menu/nutrition plans for individuals with disabilities; and updates the plan according to monitoring results. |
| 6. | The patient chooses the appropriate approach regarding swallowing difficulties, special dietary pathways, and nutritional supplements; justifying this with ethical, rights-based, and multidisciplinary care principles. |
| 1. | World Health Organization. Mental health: Strengthening Our Response. Fact sheet N*220, September 2010. |
| 2. | 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. |
| 3. | Van de W. Courtney (2005). Changing Diets, Changing Minds: how food affects mental well being and behaviour . |
| 4. | Weil E., Wachterman M., McCarthy E. P., Davis R. . B., O?Day B., Iezzoni L. I., Wee C. C. Obesity Among Adults With Disabling Conditions. JAMA, September 11, 2002- Vol 288, No.10. |
| 5. | Zuliani G. Et al (2006) . Nutritional Parameters, Body Composition, and Progression of Disability in Older Disabled Residents Living in Nursing Homes. Journal of Gerontology: MEDICAL SCIENCES, 2001, Vol. 56A, No. 4, M212?M216 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment Examination | 2 | %10 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 13 | 4 | 2 | 78 |
| Assignment Examination | 2 | 1 | 1 | 4 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 101 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 4 | 2 | 2 | 2 | 3 | 3 | 2 | 3 | ||
OÇ-2 | 4 | 4 | 3 | 4 | 2 | 1 | 4 | 3 | 3 | 3 |
OÇ-3 | 4 | 5 | 3 | 5 | 2 | 2 | 4 | 4 | 4 | 3 |
OÇ-4 | 4 | 5 | 3 | 5 | 3 | 2 | 4 | 3 | 3 | 3 |
OÇ-5 | 5 | 5 | 4 | 5 | 4 | 2 | 5 | 4 | 4 | 4 |
OÇ-6 | 4 | 3 | 3 | 5 | 2 | 2 | 4 | 5 | 5 | 4 |