NTD4069 Laborer NutritionBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
NTD4069 Laborer Nutrition Fall 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: English
Type of course: Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery:
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components: None.
Course Objectives: Learning nutrition practices in special situations

Learning Outcomes

The students who have succeeded in this course;
Students who successfully complete this course;
1- Having knowledge of nutrition practices of light and medium jobs
2- Having knowledge of nutrition practices of workers working in heavy jobs
3- Learning about worker hygiene
4- Ability to schedule Worker Menu

Course Content

Learning the applications that should be done in special situations in body weight control
Worker menu planning
make energy calculations and plan his diet according to the worker's workload

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction and basic concepts
2) Work performance and work accidents
3) Inadequate and unbalanced nutrition in workers
4) Health and nutrition risks
5) Free radicals and defenses
6) Free radicals and defenses
7) Hygiene
8) Occupational hygiene
9) Midterm exam
10) Work feeding and applications
11) Nutrition workers in light and medium businesses
12) Heavy nutrition and mine workers
13) Commercial diet advice
14) Commercial diet advice

Sources

Course Notes / Textbooks: Baysal A.(2012) Beslenme, Hatipoğlu yayınevi
Beyhan Y.( 2008 ) İşçi Sağlığı-İş Güvenliği ve Beslenme, Sağlık Bakanlığı Yayını
References: Baysal A.(2012) Beslenme, Hatipoğlu yayınevi
Beyhan Y.( 2008 ) İşçi Sağlığı-İş Güvenliği ve Beslenme, Sağlık Bakanlığı Yayını

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Total %
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK %
Total %

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) 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.