Learning the role of nutrition in health protection and diseases
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Sevil Nas
Course Assistant(s)
Schedule
THIS COURSE WILL NOT BE OFFERED THIS TERM
Office Hour(s)
.....
Teaching Methods and Techniques
-Expression, Question-Answer, Discussion Practice
Principle Sources
-Baysal A.ve ark., Diyet El Kitabı, Yenilenmiş 6. Baskı, Hatiboğlu Yayınevi, Ankara, 2011.
Other Sources
- Bendich A., Deckelbaum, R.J. Preventive Nutrition, Third Edition, Humana Press, NJ, 2005.
Course Schedules
Week
Contents
Learning Methods
1. Week
Concepts of health promotion
Expression, Question-Answer Discussion
2. Week
Nutrition and health relationship
Expression, Question-Answer Discussion
3. Week
Determination of nutritional status
Expression, Question-Answer Discussion
4. Week
Nutrition habits
Expression, Question-Answer Discussion
5. Week
The role of nutrition in the prevention of diseases
Expression, Question-Answer Discussion
6. Week
The role of nutrition in the prevention of diseases
Expression, Question-Answer Discussion
7. Week
The role of nutrition in the prevention of diseases
Expression, Question-Answer Discussion
8. Week
Midterm
9. Week
The role of nutrition in the prevention of diseases
Expression, Question-Answer Discussion
10. Week
Prevention of nutritional deficiencies
Expression, Question-Answer Discussion
11. Week
Scientific publication discussion
Expression, Question-Answer Discussion
12. Week
Scientific publication discussion
Expression, Question-Answer Discussion
13. Week
Scientific publication discussion
Expression, Question-Answer Discussion
14. Week
Scientific publication discussion
Expression, Question-Answer Discussion
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Homework / Term Projects / Presentations
1
60
Attendance
1
0
Final Exam
1
40
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
They have knowledge of medical nutrition therapy in the prevention of diseases.
