To learn the special nutritional requirements of infancy, childhood, adolescence, adulthood, pregnancy, lactation and old age and the physiology and common health problems of these periods.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Course Assistant(s)
-
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
- Lecture, Discussion, Question-Answer
Principle Sources
- Brown JE. Nutrition Through the Life Cycle. 6th ed. Cengage Learning, 2017, Boston, USA.
Other Sources
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Course Schedules
Week
Contents
Learning Methods
1. Week
Nutrition during preconception
Lecture, Discussion, Question-Answer
2. Week
Nutrition during pregnancy
Lecture, Discussion, Question-Answer
3. Week
Nutrition during lactation
Lecture, Discussion, Question-Answer
4. Week
Nutrition during infancy
Lecture, Discussion, Question-Answer
5. Week
Little child and pre-school nutrition
Lecture, Discussion, Question-Answer
6. Week
Nutrition before adolescence
Lecture, Discussion, Question-Answer
7. Week
Midterm
8. Week
Adolescence nutrition
Lecture, Discussion, Question-Answer
9. Week
Adult nutrition
Lecture, Discussion, Question-Answer
10. Week
Adult nutrition
Lecture, Discussion, Question-Answer
11. Week
Nutrition in elderly
Lecture, Discussion, Question-Answer
12. Week
Literature discussion
Lecture, Discussion, Question-Answer
13. Week
Literature discussion
Lecture, Discussion, Question-Answer
14. Week
Literature discussion
Lecture, Discussion, Question-Answer
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
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
Knowledge and skills about infant and childhood requirements and health problems are gained.
LO-2
It acquires knowledge and skills about the needs and health problems of women during pregnancy and lactation.
LO-3
It acquires knowledge and skills about the requirements and health problems in the adult period.
LO-4
Gains knowledge and skills about the needs and health problems of old age.
