TEXTILE AND FASHION DESIGN
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
BES3065 Childhood Nutrition Spring 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: Turkish
Type of course: Non-Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s): Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components: None
Course Objectives: The main aim of this course is to teach students the nutrition of infants and children in their early life.

Learning Outcomes

The students who have succeeded in this course;
1- Basic food groups in adequate and balanced nutrition in childhood are learned.
2- To learn nutrition and factors affecting nutrition in children.
3- It is learned how to find solutions to the negative consequences of diseases such as undernutrition and overnutrition.
4- Case analyzes are made.

Course Content

Feeding of children according to different age groups and diseases in childhood period.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Orientation
2) Introduction, basic concepts about nutrition
3) Nutrition and nutrients
4) Statistics on maternal and child health
5) Nutrition approaches in the pre-pregnancy period
6) Nutrition during pregnancy
7) Nutrition during lactation and breast milk
8) Nutrition during lactation and breast milk
9) Nutrition of 0-1 year old babies
10) Nutrition in the pre-school period
11) School age nutrition
12) Adolescent age nutrition
13) Problems related to maternal and child nutrition
14) General Review

Sources

Course Notes / Textbooks: 1. Shaw, V. (2015). Clinical paediatric dietetics (4th edition.). John Wiley & Sons Limited.
2. Karaağaoğlu, N. & Özel, H. G. (2021). Pediatride tıbbi beslenme tedavisi (Birinci basım.). Ankara Nobel Tıp Kitabevleri.
3. Mahan, [edited by] L. Kathleen, & Raymond, J. L. (2017). Krause’s food and the nutrition care proces (14th edition.). Elsevier
References: 1. Shaw, V. (2015). Clinical paediatric dietetics (4th edition.). John Wiley & Sons Limited.
2. Karaağaoğlu, N. & Özel, H. G. (2021). Pediatride tıbbi beslenme tedavisi (Birinci basım.). Ankara Nobel Tıp Kitabevleri.
3. Mahan, [edited by] L. Kathleen, & Raymond, J. L. (2017). Krause’s food and the nutrition care proces (14th edition.). Elsevier

Evaluation System

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

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 2 28
Application 14 4 56
Field Work 14 4 56
Study Hours Out of Class 3 2 6
Midterms 1 2 2
Final 1 2 2
Total Workload 150

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Understands the principles of artistic creation and basic design and applies the art and design objects he creates within this framework.
2) Conducts the multifaceted research required for textile and fashion design processes and analyzes and interprets the results.
3) Creates original and applicable fabric, clothing and pattern designs by using elements from different historical periods and cultures in accordance with his purpose.
4) Recognizes textile raw materials and equipments.
5) Uses computer programs effectively in the garment and fabric surface design process.
6) Has professional technical knowledge regarding the implementation of clothing designs and production; In this context, recognizes and uses technological tools and equipment.
7) Understands the importance of interdisciplinary interaction and communication in textile and clothing design-production-presentation processes and reflects this on the processes.
8) Works in a programmed and disciplined manner in professional practices.
9) Realizes the necessity of lifelong learning to maintain his productivity, creativity and professional competence.
10) Understands, adopts and applies ethical responsibilities in professional practices; Has knowledge of relevant legal regulations.
11) Establishes effective visual, written and verbal communication in the field of textile and fashion design.
12) Reflects his knowledge on current and contemporary issues from all fields to his professional theoretical and practical studies on textile and clothing design; Understands the social and universal effects of these issues.
13) Has sufficient awareness about social justice, environmental awareness, quality culture and protection of cultural values.