- Tayfur M, Barış O, Baştaş NN. In the world and in Turkey, Nutrition and Dietetics Education-Teaching, Dietitians of Professional Ethics. 1st edition, Ankara: Hatiboglu Publishing House 2011.
Other Sources
-EFAD (European Federation of the Associations of Dietetians), ICDA (International Confedaration of Dietetic Associations), IUNS (International Union of Nutritional Sciences) web pages
Course Schedules
Week
Contents
Learning Methods
1. Week
Nutrition, Nutrition, Health Nutrition Definitions, Precaution
Lecture, question and answer, discussion
2. Week
Macronutrients
Lecture, question and answer, discussion
3. Week
Carbohydrates
Lecture, question and answer, discussion
4. Week
Carbohydrates
Lecture, question and answer, discussion
5. Week
Proteins
Lecture, question and answer, discussion
6. Week
Proteins
Lecture, question and answer, discussion
7. Week
Mid-Term
8. Week
Lipids
Lecture, question and answer, discussion
9. Week
Lipids
Lecture, question and answer, discussion
10. Week
Vitamins
Lecture, question and answer, discussion
11. Week
Vitamins
Lecture, question and answer, discussion
12. Week
Minerals
Lecture, question and answer, discussion
13. Week
Minerals
Lecture, question and answer, discussion
14. Week
Water
Lecture, question and answer, discussion
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
35
Attendance
1
15
Final Exam
1
50
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
To be able to define the relationship between nutrition and health
LO-2
To be able to plan the definition, structure, types, properties and functions of carbohydrates
LO-3
To be able to explain the definition, structure, types, properties and functions of proteins
LO-4
To be able to explain the definition, structure, types, properties and functions of lipids
LO-5
To associate the importance of vitamins, minerals and water in healthy nutrition and body work
