Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITION EDUCATION | BES2216900 | Spring Semester | 2+0 | 2 | 2 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
Assistant(s) | |
Aim | To be able to develop the ability to communicate and educate healthy and sick individuals in the whole age group and to use different education materials and methods in these trainings. |
Course Content | This course contains; Definition and Principles of Education,Types of Education and Training, Nutrition Guidelines
,Communication,Communication Obstacles,Training Methods,Training Materials,Definition, Responsibilities and ethical principles of the Educational Dietitian,Nutrition Education in Weight Management,Education on Community Based Food System,Nutrition Education in Children and Parents,Paper Presentation,Paper Presentation,Paper Presentation,Paper Presentation. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Explains the definition, principles and methods of education. | 12, 14, 16, 37, 9 | A, E |
2. Analyzes goals and behaviors regarding nutrition education. | 12, 14, 16, 37, 9 | A, E |
3. Explains training plan preparation and presentation techniques by understanding the training methods and tools | 12, 14, 16, 37, 9 | A, E |
4. Explains training planning on issues and behaviors appropriate to the nutritional characteristics of all age groups. | 12, 14, 16, 37, 9 | A, E |
Teaching Methods: | 12: Problem Solving Method, 14: Self Study Method, 16: Question - Answer Technique, 37: Computer-Internet Supported Instruction, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition and Principles of Education | Preparation of relevant compartments from recommended sources |
2 | Types of Education and Training, Nutrition Guidelines
| Preparation of relevant compartments from recommended sources |
3 | Communication | Preparation of relevant compartments from recommended sources |
4 | Communication Obstacles | Preparation of relevant compartments from recommended sources |
5 | Training Methods | Preparation of relevant compartments from recommended sources |
6 | Training Materials | Preparation of relevant compartments from recommended sources |
7 | Definition, Responsibilities and ethical principles of the Educational Dietitian | Preparation of relevant compartments from recommended sources |
8 | Nutrition Education in Weight Management | Preparation of relevant compartments from recommended sources |
9 | Education on Community Based Food System | Preparation of relevant compartments from recommended sources |
10 | Nutrition Education in Children and Parents | Preparation of relevant compartments from recommended sources |
11 | Paper Presentation | Preparation of relevant compartments from recommended sources |
12 | Paper Presentation | Preparation of relevant compartments from recommended sources |
13 | Paper Presentation | Preparation of relevant compartments from recommended sources |
14 | Paper Presentation | Preparation of relevant compartments from recommended sources |
Resources |
Lecturer notes |
1. Navaro L. (2005) Beni Duyuyor musun? İstanbul
2. Gable J.(2007) Counselling Skills for dietitians, second edition, Blackwell Publishing.
3. Contento IR.(2011), Nutrition Education, second edition,Jones and Bartlett Publishers. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | | | X | | |
2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | X | | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | X | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | X | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | X | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | | | X | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | | X | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | X | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 2 | 28 |
Guided Problem Solving | 14 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 14 | 0 | 0 |
Term Project | 1 | 0 | 0 |
Presentation of Project / Seminar | 1 | 0 | 0 |
Quiz | 1 | 0 | 0 |
Midterm Exam | 1 | 17 | 17 |
General Exam | 1 | 27 | 27 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 72 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(72/30) | 2 |
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 EDUCATION | BES2216900 | Spring Semester | 2+0 | 2 | 2 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
Assistant(s) | |
Aim | To be able to develop the ability to communicate and educate healthy and sick individuals in the whole age group and to use different education materials and methods in these trainings. |
Course Content | This course contains; Definition and Principles of Education,Types of Education and Training, Nutrition Guidelines
,Communication,Communication Obstacles,Training Methods,Training Materials,Definition, Responsibilities and ethical principles of the Educational Dietitian,Nutrition Education in Weight Management,Education on Community Based Food System,Nutrition Education in Children and Parents,Paper Presentation,Paper Presentation,Paper Presentation,Paper Presentation. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Explains the definition, principles and methods of education. | 12, 14, 16, 37, 9 | A, E |
2. Analyzes goals and behaviors regarding nutrition education. | 12, 14, 16, 37, 9 | A, E |
3. Explains training plan preparation and presentation techniques by understanding the training methods and tools | 12, 14, 16, 37, 9 | A, E |
4. Explains training planning on issues and behaviors appropriate to the nutritional characteristics of all age groups. | 12, 14, 16, 37, 9 | A, E |
Teaching Methods: | 12: Problem Solving Method, 14: Self Study Method, 16: Question - Answer Technique, 37: Computer-Internet Supported Instruction, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Definition and Principles of Education | Preparation of relevant compartments from recommended sources |
2 | Types of Education and Training, Nutrition Guidelines
| Preparation of relevant compartments from recommended sources |
3 | Communication | Preparation of relevant compartments from recommended sources |
4 | Communication Obstacles | Preparation of relevant compartments from recommended sources |
5 | Training Methods | Preparation of relevant compartments from recommended sources |
6 | Training Materials | Preparation of relevant compartments from recommended sources |
7 | Definition, Responsibilities and ethical principles of the Educational Dietitian | Preparation of relevant compartments from recommended sources |
8 | Nutrition Education in Weight Management | Preparation of relevant compartments from recommended sources |
9 | Education on Community Based Food System | Preparation of relevant compartments from recommended sources |
10 | Nutrition Education in Children and Parents | Preparation of relevant compartments from recommended sources |
11 | Paper Presentation | Preparation of relevant compartments from recommended sources |
12 | Paper Presentation | Preparation of relevant compartments from recommended sources |
13 | Paper Presentation | Preparation of relevant compartments from recommended sources |
14 | Paper Presentation | Preparation of relevant compartments from recommended sources |
Resources |
Lecturer notes |
1. Navaro L. (2005) Beni Duyuyor musun? İstanbul
2. Gable J.(2007) Counselling Skills for dietitians, second edition, Blackwell Publishing.
3. Contento IR.(2011), Nutrition Education, second edition,Jones and Bartlett Publishers. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | | | X | | |
2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | X | | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | X | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | X | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | X | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | | | X | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | | X | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | X | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18
×- A-Z Programs
- Undergraduate
- Graduate
- Academic Calendar
- Double Major & Minor Programs
- Erasmus
- Prospective Students
- Registration
- Re-Enrolment
- Fees
- Directorate of Registrar’s Office
- FAQ
- Accommodation
- Scholarships
- Lateral and Vertical Transfer
- Summer School
- Preparation
- Transportation