NUTRITION AND DIETETIC (ENGLISH)
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
NTD3170	Nutrition Education and Counseling	Fall	2	0	2	2

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 :	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s):	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components:	none
Course Objectives:	The main objective of this course is to teach how to implement learning, motivation, and behavioral change theories and strategies through nutritional education in order to facilitate behavioral changes towards healthy nutrition and healthy lifestyle.

Learning Outcomes

The students who have succeeded in this course;
1- Evaluates the level of theoric and practical nutrition knowledge of the client.
2- Evaluates client's readiness for change.
3 -Develop materials for nutrition education programs in different levels.
4 - Recognizing the barriers for nutritional education and behavior change of an individual, solving existing problems, also improving counselling strategies as needed.

Course Content

The content of this course consists of developing, conducting and evaluating nutritional education programs in order to increase nutritional knowledge level both individual and population based.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to nutrition education and counselling
2)	Behavior change models.	none
3)	Different counselling strategies and educational program development.	none
4)	Skills of the nutrition educator/counsellor	none
5)	Evaluation of assesment results & counselling approaches after the assessment	none
6)	Counselling approaches after the assessment	none
7)	MID-TERM EXAMINATION	none
8)	Nutrition education for children and adolescence	none
9)	Nutrition education for elderly and unhealthy individuals	none
10)	Counselling simulations: Case studies	none
11)	Counselling simulations: Case studies	none
12)	Improving presentation skills - I	none
13)	Improving presentation skills - II	none
14)	General Course Evaluation	none

Sources

Course Notes / Textbooks:

Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır.
Course notes will be distributed weekly by the instructor of the course.

References:

1- Bauer KD. Liou D. Sokolik CA. (2011). Nutrition education and education skill development (2 edition). Cengage Learning, Belmont, USA
2- Contento IR. (2010). Nutrition Education: Linking research, theory and practice. Jones & Bartlett Publishers, Inc. USA
3- Mahan K.L., Raymond J.L. (ed.) (2017). Krause’s Food & the Nutrition Care Process (14th Edition), Elsevier (ISBN: 9780323340755).
4- Tayfur M, Barış O, Baştaş N. (2014). Diyetisyenlik Eğitimi ve Meslek Etiği. Hatiboğlu Yayınevi, Ankara.
5- Tayfur M ve ark, Barış O, Baştaş N. (2014). Diyetisyenin Çalışma Rehberi. Hatiboğlu Yayınevi, Ankara.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Presentation	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	10	2	20
Presentations / Seminar	1	1	1
Midterms	1	1	1
Final	1	1	1
Total Workload			51

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.	3
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	4
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.	3
7)	To use life-long learning, problem-solving and critical thinking skills.	3
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
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.	4
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	5