NTD3109 Mother and Child NutritionBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
NTD3109 Mother and Child Nutrition Fall 2 0 2 4

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Instructor BİLGE KOÇ
Recommended Optional Program Components: NONE
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.

Learning Outcomes

The students who have succeeded in this course;
1- Calculate the energy and nutrient requirements of a pregnant woman in accordance with gestational week.
2- Organize a nutrition plan for breast-feeding mother.
3- Organize a nutrition plan for premature infants in accordance with nutritional history.
4- Organize a nutrition plan infants.
5- Organize an adequate and balanced nutrition plan for toddlers, school-aged children and adolescent’s with growth and development consideration.

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.

Weekly Detailed Course Contents

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
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


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).

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 2 % 10
Midterms 1 % 30
Final 1 % 60
Total % 100
Total % 100

ECTS / Workload Table

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

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. 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