NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

NTD3109

Ders İsmi:

Mother and Child Nutrition

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Must Course

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Instructor BİLGE KOÇ

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The aim of this course is to provide the students the ability to organize the necessary nutrition programs related to pregnancy, lactation, 0-1 years, preschool, school age and adolescents periods of life a cycle.
Course Content:	Nutrition during pregnancy and lactation, premature infant nutrition, 0-1 year infant nutrition, toddler, school-age and adolescent nutrition are the content of this course.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introduction, basic concept and statistics about mother-child health	NONE
2)	Nutrition during preconceptional period	NONE
3)	Nutrition during pregnancy	NONE
4)	Diabetic mother and Gestational Diabetes Mellitus	NONE
5)	Nutrition during lactation period	NONE
6)	Breast feeding and bottle feeding	NONE
7)	MID-TERM EXAMINATION	NONE
8)	Premature births and nutrition for premature infants	NONE
9)	Nutrition of infants (0-1 years)	NONE
10)	Nutrition for pre-school age children	NONE
11)	Nutrition for school-age children	NONE
12)	Nutrition for adolescence	NONE
13)	General problems of mother and child nutrition	NONE
14)	General course evaluation	NONE

Sources

Course Notes / Textbooks:

Köksal G, Gökmen H. (2000). Çocuk hastalıklarında beslenme tedavisi. Hatiboğlu Yayınevi, Türkiye
Ders notları dersin sorumlusu tarafından haftalık olarak dağıtılacaktır.
Course notes will be distrubuted weekly by the instructor of the course.

References:

"1. Kleinman RE. (2004). Pediatric Nutrition Handbook. American Academy of Pediatrics. USA (ISBN: 9781581101096)
2. Lawrance RA, Lawrance RM. (2010). Breastfeeding: A Guide for the Medical Professional. Elsevier Health Sciences, USA (ISBN: 9781437707885).
3. Thureen PJ, Hay WW. (2006). Neonatal Nutrition and Metabolism. Cambridge University Press, USA. (ISBN: 9781139453660)
4. Mahan K.L., Raymond J.L. (ed.) (2017). Krause’s Food & the Nutrition Care Process (14th Edition), Elsevier (ISBN: 9780323340755).
5. Brown J., Isaacs J., et. al. (2014). Nutrition throught life cycle (5th Edition). Stamford, CT: Cengage Learning (ISBN: 9781133600497).
6. Shaw V.(ed.) (2015). Clinical Paediatric Dietetics (4th Edition). Wiley Blackwell, Iowa, USA (ISBN: 978-0-470-65998-4).

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	4
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	5
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	5
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 10
Midterms	1	% 30
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	10	7	70
Midterms	1	1	1
Final	1	1	1
Total Workload			100