NUTRITION IN ELDERLY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY315	NUTRITION IN ELDERLY	5	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge, skills, and attitudes related to examining the physiological, social, and environmental changes in the elderly and their relationship with nutrition, as well as developing nutritional strategies that can positively affect the quality of life and health indicators of older adults.
Contents of the Course Unit:	Factors affecting food consumption in older adults, the importance of nutrition, nutrient and food requirements, and the assessment of nutritional status, malnutrition-related diseases in the elderly, evaluation of nutritional status, and recommendations for healthy eating to protect, improve, and enhance the health of older adults.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Identifies the characteristics of aging.
Explains the physiological changes during aging and their effects on body systems.
Relates the physical, social, and environmental effects of aging to nutrition.
Organizes a nutrition therapy plan suitable for the elderly.
Explains the importance of assessing nutritional status in the elderly.
Uses appropriate screening tests to measure the nutritional status of the elderly.
Explains and justifies the effects of nutrition on disease development.
Relates and defends the connection between common diseases and nutrition in old age.
Computes the energy and nutrient requirements in old age.
Explains the interactions between food and drugs.
Proposes ways to ensure food safety for the elderly.
Explains the causes of malnutrition in old age.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Individual Research, Reading	Definition of Elderly, Characteristics, Demographic Status and Importance of The Elderly Population	Lecture, Discussion
2	Literature Review, Individual Research, Reading	Physiological Changes in Elderly and Their Effects on Nutrition	Lecture, Discussion
3	Literature Review, Individual Research, Reading	Macro and Micronutrient Needs in Elderly	Lecture, Discussion
4	Literature Review, Individual Research, Reading	Nutrition in Cardiovascular Diseases, Hypertension and Diabetes	Lecture, Discussion
5	Literature Review, Individual Research, Reading	Nutrition in Bone, Kidney and Gastrointestinal Diseases	Lecture, Discussion
6	Literature Review, Individual Research, Reading	Nutrition in Neurological Diseases	Lecture, Discussion
7	Literature Review, Individual Research, Reading	Immune System and Nutrition	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research, Reading	Malnutrition, Sarcopenia and Nutrition	Lecture, Discussion
10	Literature Review, Individual Research, Reading	Nutritional Behaviours and Psychosocial Factors in Elderly	Lecture, Discussion
11	Literature Review, Individual Research, Reading	Nutritional Recommendations for the Elderly	Lecture, Discussion
12	Literature Review, Individual Research, Reading	Fluid Consumption and Hydration in Elderly	Lecture, Discussion
13	Literature Review, Individual Research, Reading	Enteral and Parenteral Nutrition Approaches	Lecture, Discussion
14	Literature Review, Individual Research, Reading	Nutrition Management in Elderly Care Institutions And Hospitals	Lecture, Discussion
15	Literature Review, Individual Research, Reading	Case Analyses and Solution Suggestions For Elderly Individuals	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Baysal A. (2014), Yaşlılık Dönemi Beslenme, Hatiboğlu Yayınları.
Göksu Şeker E. (2016). Yaşlılık, Hastalıkları ve Beslenme, Hatiboğlu Yayınları.
Akbulut, G., & Aydın, A. (2024). Clinical nutrition in adults - I. İstanbul Tıp Kitabevi.
Acar Tek, N., & Aksoydan, E. (Eds.). (2021). Geriatride beslenme. Hedef Yayıncılık.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explains the basic concepts related to the field and associates them with the developmental theories.				3
2	Defines and implements the proffesional limitations, competencies and responsibilities that can be used in the academic works and field practices.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Has ability of written and verbal expression in order to collaborate with relevant people and institutions related to the field.					4
2	Describes the basic facts, principles, processes of the other disciplines related to the field and the methods used in practice, analyzes and evaluates at the undergraduate level.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Formulates the thoughts and practices in the field.				3
2	Contributes with the ideas in works that require teamwork, discusses the ideas to bring up as a matter.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Joins actively to the teamwork.					4
2	Designs and implements an entire study related to the field, analyzes and reports the findings.					4
3	Completes the responsibilities and fulfilling the duties as a team member in a joint work related to the field.				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Works independently in researches and practices related to the field.				3
2	Takes active role and different responsibilities as a team member or a team leader and completes them successfully.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It has the performance to support all kinds of biological, social and social patient patients related to aging.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Awares of the individual, personal, social and professional responsibilities.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Organizes the basic and specific topics, facts and theories related to the field, uses this knowledge in professional practice.						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	1	14
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	3	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	3	21
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	149