Defination of eating behavior disorders, development and learning of the nutritional approach to be applied.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Attendance
Instructor(s)
Lecturer Olcay Barış Kanbur
Course Assistant(s)
-
Schedule
Monday, 6-9 PM Cats Online
Office Hour(s)
Monday, 10-12 AM Cats
Teaching Methods and Techniques
-Lecture, Discussion, Project, Presentation
Principle Sources
-Mahan L.K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000.
Other Sources
-Becker AE, Grinspoon SK, Klibanski A, Herzog DB. Eating disorders. New England Journal of Medicine, 1999; 340(14): 1092-8.
-Andersen AE. Eating disorders in males. In: Brownell KD, Fairburn CG, eds. Eating disorders and obesity: a comprehensive handbook. New York: Guilford Press, 1995; 177-87.
Course Schedules
Week
Contents
Learning Methods
1. Week
Introduction to eating disorders
Lecture, Discussion, Project, Presentation
2. Week
Excessive weakness and eating less food
Lecture, Discussion, Project, Presentation
3. Week
Anorexia nevrosa
Lecture, Discussion, Project, Presentation
4. Week
Bulimia nervosa
Lecture, Discussion, Project, Presentation
5. Week
Binge eating syndrome
Lecture, Discussion, Project, Presentation
6. Week
Night eating syndrome and others
Lecture, Discussion, Project, Presentation
7. Week
Midterm
8. Week
Emotional eating behaviors
Lecture, Discussion, Project, Presentation
9. Week
Dietary restriction and controlled eating
Lecture, Discussion, Project, Presentation
10. Week
Medical nutrition therapy in eating disorders
Lecture, Discussion, Project, Presentation
11. Week
Medical nutrition therapy in eating disorders
Lecture, Discussion, Project, Presentation
12. Week
Eating disorders in athletes
Lecture, Discussion, Project, Presentation
13. Week
Presentation of Field Related Projects
Lecture, Discussion, Project, Presentation
14. Week
Presentation of Field Related Projects
Lecture, Discussion, Project, Presentation
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
0
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.
