Within the scope of the Nutrition and Health course, it is aimed for students to have knowledge about natural and healthy nutrition, nutrients and food groups, healthy nutrition principles in the fight against obesity, food additives, healthy living, growth and development.
Prerequisite(s)
NUTRİTİON AND HEALTH
Corequisite(s)
NUTRİTİON AND HEALTH
Special Requisite(s)
ATTENDANCE IS REQUIRED in all departments in the Faculty of Education. There is a compulsory attendance of 70% in theoretical courses and 80% in practical courses (excluding teaching practice). Students whose absenteeism exceeds 70% CANNOT take the midterm or final exam. Even if he takes the exams in question (even if he gets 100 in the exam), his grade will be recorded in the system as "F (Fail)".
Instructor(s)
Assist. Prof. Dr. Gözde Ekici
Course Assistant(s)
Schedule
Monday, 9 -11 AM, Cats Meetings
Office Hour(s)
Çarşamba 14 PM on Cats
Teaching Methods and Techniques
-Lecture, Presentation, Question and Answer, Discussion
Synchronous Lesson, Virtual Classroom
Principle Sources
Lecture notes
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Nutrition, Nutrient, Health Nutrition Definitions, Importance
Lecture, Presentation, Question and Answer, Discussion
2. Week
Carbohydrates
Lecture, Presentation, Question and Answer, Discussion
3. Week
Proteins
Lecture, Presentation, Question and Answer, Discussion
4. Week
Carbohydrates
Lecture, Presentation, Question and Answer, Discussion
5. Week
Lipids
Lecture, Presentation, Question and Answer, Discussion
6. Week
Vitamins
Lecture, Presentation, Question and Answer, Discussion
7. Week
Minerals
8. Week
Water
Lecture, Presentation, Question and Answer, Discussion
9. Week
Midterm exam
Lecture, Presentation, Question and Answer, Discussion
10. Week
Meat and meat products
Lecture, Presentation, Question and Answer, Discussion
11. Week
Milk and milk products
Lecture, Presentation, Question and Answer, Discussion
12. Week
Grains
Lecture, Presentation, Question and Answer, Discussion
13. Week
Vegetables-Fruits
Lecture, Presentation, Question and Answer, Discussion
14. Week
An overview
15. Week
16. Week
17. Week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
Program Outcomes
PO-1
Integrate knowledge of child development and learning, subject-matter/disciplinary content, interdisciplinary themes, research and inquiry methods to early childhood pedagogy.
PO-2
Create developmentally and culturally appropriate early childhood learning environments that encourage individual and collaborative learning.
PO-3
Cooperate and collaborate with colleagues, families, community, other individuals and agencies in ways that contribute to development and learning of young children.
PO-4
Use multiple tools and methods of early childhood assessments to continuously monitor and document children’s progress and to guide instruction.
PO-5
Utilize appropriate pedagogical and professional knowledge and skills in planning, implementation, and evaluation of early childhood curriculum and services.
PO-6
Demonstrate commitment to early childhood profession, professionalism, lifelong learning, personal and professional growth.
PO-7
Demonstrate commitment to the ethical principles of early childhood profession.
PO-8
Value diverse opinions, belief systems, cultures and contribution of others.
PO-9
Demonstrate critical thinking skills, inquiry, creativity, initiative and innovation to solve a range of problems in everyday situations.
PO-10
Access and analyze information from a variety of sources, including information and communication technology, to attain personal and professional goals.
PO-11
Demonstrate skills in self-discipline, time and information management, individual and team work in interdisciplinary projects.
Learning Outcomes
LO-1
Evaluate the factors affecting nutrition
The food of our country's regions and different countries
Health benefits of different eating habits
Nutrition of different political and religious structures
LO-2
The effects of different political and religious structures on nutrition
LO-3
Effects of different eating habits on health
LO-4
Nutritional habits of regions of our country and different countries
