Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITION in DEVELOPMENT of CHILD HEALTH | BESD2137990 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | To discuss the current nutrition intervention for improving the health of children, to explain work towards the prevention of diseases related to nutrition. |
Course Content | This course contains; Breast Milk,Cow's Milk,Omega-3 fatty acids,Probiotics and Prebiotics,Vitamins,Vitamin A, vitamin D, folic acid,Minerals, Iron, calcium, zinc,Carbohydrates, proteins and fats,Water and hydration,The importance of nutrition education,The impact of social media in the development of child health and nutrition industry,Presentations,Presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Discuss the relationship between nutrition and health. | 10, 16, 18, 4, 9 | A, E, H |
1.1 Distinguish optimal nutrition. | 10, 16, 18, 4, 9 | A, E, H |
1.2 work done to improve the health of examples. | 10, 16, 18, 4, 9 | A, E, H |
1.3 assess the role of nutrition in the prevention of psychological and social health. | 10, 16, 18, 4, 9 | A, D, E, H |
2. diseases in children, causes, to classify laboratory and clinical findings. | 10, 16, 18, 4, 9 | A, E, H |
2.1. Disease based on the clinical and laboratory findings, determine their daily energy and nutrient requirements. | 10, 16, 18, 4, 9 | A, E, H |
2.2. It arranges to meet the requirements of menus. | 10, 16, 18, 4, 9 | A, E, H |
2.3. Child nutrition and informed the family that approach. | 10, 16, 18, 4, 9 | A, E, H |
3. Evaluate children with acute and chronic diseases and diet. | 10, 16, 18, 4, 9 | A, E, H |
3.1. Evaluate the growth and development of children and their nutritional status. | 10, 16, 18, 4, 9 | A, E, H |
3.2. Diet plans based on experience and laboratory findings. | 10, 16, 18, 4, 9 | A, E, H |
3.3. During the implementation of the diet is to develop solutions to problems that arise. | 10, 16, 18, 4, 9 | A, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Breast Milk | Preparation from related course sources |
2 | Cow's Milk | Preparation from related course sources |
3 | Omega-3 fatty acids | Preparation from related course sources |
4 | Probiotics and Prebiotics | Preparation from related course sources |
5 | Vitamins | Preparation from related course sources |
6 | Vitamin A, vitamin D, folic acid | Preparation from related course sources |
7 | Minerals | Preparation from related course sources |
8 | Iron, calcium, zinc | Preparation from related course sources |
9 | Carbohydrates, proteins and fats | Preparation from related course sources |
10 | Water and hydration | Preparation from related course sources |
11 | The importance of nutrition education | Preparation from related course sources |
12 | The impact of social media in the development of child health and nutrition industry | Preparation from related course sources |
13 | Presentations | Preparation from related course sources |
14 | Presentations | Preparation from related course sources |
Resources |
Lecturer's notes. |
1. American Academy of Pediatrics. Pediatric Nutrition Handbook. Sixth Edition. 2009.
2. Shaw V.Lawson M. Clinical Pediatric Dietetics Second Edition Blacwell Sciences Ltd.-2001.
3. Köksal G, Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi Hatipoğlu Yayınları 2000.
4. Pediatri I-II Eds:Neyzi O. Ertuğrul T. 3.baskı-2010.
5. Pediatric Nutrition in Practice. Eds:Koletzko B. Nestle Nutrition Enstitutes. Karger, 2008 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | X | | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | | | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | X | | | |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | | | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | X |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | They have general cultural knowledge that profession requires. | | | X | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 14 | 3 | 42 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 14 | 6 | 84 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 5 | 6 | 30 |
General Exam | 5 | 6 | 30 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 228 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITION in DEVELOPMENT of CHILD HEALTH | BESD2137990 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
Assistant(s) | |
Aim | To discuss the current nutrition intervention for improving the health of children, to explain work towards the prevention of diseases related to nutrition. |
Course Content | This course contains; Breast Milk,Cow's Milk,Omega-3 fatty acids,Probiotics and Prebiotics,Vitamins,Vitamin A, vitamin D, folic acid,Minerals, Iron, calcium, zinc,Carbohydrates, proteins and fats,Water and hydration,The importance of nutrition education,The impact of social media in the development of child health and nutrition industry,Presentations,Presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Discuss the relationship between nutrition and health. | 10, 16, 18, 4, 9 | A, E, H |
1.1 Distinguish optimal nutrition. | 10, 16, 18, 4, 9 | A, E, H |
1.2 work done to improve the health of examples. | 10, 16, 18, 4, 9 | A, E, H |
1.3 assess the role of nutrition in the prevention of psychological and social health. | 10, 16, 18, 4, 9 | A, D, E, H |
2. diseases in children, causes, to classify laboratory and clinical findings. | 10, 16, 18, 4, 9 | A, E, H |
2.1. Disease based on the clinical and laboratory findings, determine their daily energy and nutrient requirements. | 10, 16, 18, 4, 9 | A, E, H |
2.2. It arranges to meet the requirements of menus. | 10, 16, 18, 4, 9 | A, E, H |
2.3. Child nutrition and informed the family that approach. | 10, 16, 18, 4, 9 | A, E, H |
3. Evaluate children with acute and chronic diseases and diet. | 10, 16, 18, 4, 9 | A, E, H |
3.1. Evaluate the growth and development of children and their nutritional status. | 10, 16, 18, 4, 9 | A, E, H |
3.2. Diet plans based on experience and laboratory findings. | 10, 16, 18, 4, 9 | A, E, H |
3.3. During the implementation of the diet is to develop solutions to problems that arise. | 10, 16, 18, 4, 9 | A, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Breast Milk | Preparation from related course sources |
2 | Cow's Milk | Preparation from related course sources |
3 | Omega-3 fatty acids | Preparation from related course sources |
4 | Probiotics and Prebiotics | Preparation from related course sources |
5 | Vitamins | Preparation from related course sources |
6 | Vitamin A, vitamin D, folic acid | Preparation from related course sources |
7 | Minerals | Preparation from related course sources |
8 | Iron, calcium, zinc | Preparation from related course sources |
9 | Carbohydrates, proteins and fats | Preparation from related course sources |
10 | Water and hydration | Preparation from related course sources |
11 | The importance of nutrition education | Preparation from related course sources |
12 | The impact of social media in the development of child health and nutrition industry | Preparation from related course sources |
13 | Presentations | Preparation from related course sources |
14 | Presentations | Preparation from related course sources |
Resources |
Lecturer's notes. |
1. American Academy of Pediatrics. Pediatric Nutrition Handbook. Sixth Edition. 2009.
2. Shaw V.Lawson M. Clinical Pediatric Dietetics Second Edition Blacwell Sciences Ltd.-2001.
3. Köksal G, Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi Hatipoğlu Yayınları 2000.
4. Pediatri I-II Eds:Neyzi O. Ertuğrul T. 3.baskı-2010.
5. Pediatric Nutrition in Practice. Eds:Koletzko B. Nestle Nutrition Enstitutes. Karger, 2008 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | X | | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | | | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | X | | | |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | | | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | X |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | They have general cultural knowledge that profession requires. | | | X | | |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 27/11/2023 - 02:08Son Güncelleme Tarihi: 27/11/2023 - 02:09
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