NUTRITION AND DIETETIC (TURKISH)
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
BES4075	Weight Management and Alternative Diets	Fall 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:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Instructor EMRE BATUHAN KENGER
Recommended Optional Program Components:	NONE
Course Objectives:	This course is intended to increase dieticians' knowledge of weight management and different diets they may encounter.

Learning Outcomes

The students who have succeeded in this course;

The individual evaluates body weight.
According to this evaluation, a personal diet program is prepared.
Defines and takes precautions that the client may encounter in implementing the diet.
It compares different dietary contents.
It makes an assessment of alternative diets for health.

Course Content

Methods of evaluation of body weight, relationships between energy balance and body weight, adequate and balanced nutrition in weight management, links between physical activity and behavior change, definition of alternative diets and effects on health-disease constitute the content of this course.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Methods of evaluating body weight & Anthropometry
2)	Relationships between body weight and health
3)	Adequate and balanced nutrition in the management of body weight
4)	Physical activity in weight management
5)	Provision and protection of behavior modification in weight management
6)	CASE DISCUSSION
7)	Mediterranean diet
8)	Mediterranean diet
9)	MIDTERM
10)	Atkins Diet (and other protein content high diets)
11)	Atkins Diet (and other protein content high diets)
12)	Ketogenic Diets (Low CHO, high fat diets & detox)
13)	Ketogenic Diets (Low CHO, high fat diets & detox)
14)	FINAL EXAM

Sources

Course Notes / Textbooks:	Öğretim üyesi tarafından dağıtılacaktır.
References:	Diyet El Kitabı - Hatiboğlu Yayınevi

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
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
Study Hours Out of Class	14	3	42
Homework Assignments	1	22	22
Midterms	1	27	27
Final	1	31	31
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)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	4
2)	To act in accordance with ethical principles and values in professional practice.	5
3)	To use life-long learning, problem-solving and critical thinking skills.	4
4)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	5
5)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
6)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
7)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	5
8)	To communicate effectively with advisee, colleagues for effective professional relationships.	2
9)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	1
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	2
11)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1