NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD4063 | Eating Disorders in Adolescents | Spring | 2 | 0 | 2 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Hybrid |
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
Recommended Optional Program Components: | NONE |
Course Objectives: | It is the planning and execution of medical nutrition treatment in eating disorders. |
The students who have succeeded in this course; Students who can successfully complete this course will have information about nutritional therapy in eating disorders such as anorexia nervosa, bulimia nervosa, binge eating disorder, pica, and rumination. |
Starvation mechanism factor predisposing to the formation of eating disorders, eating disorders; anorexia nervosa, bulimia nervosa, orthorexia nervosa, Bigorexia, pica, the eating disorder behavior is impaired. Eating behavior disorders in Type 1 Diabetes, eating behavior disorders in children with autism. nutritional therapy approaches for eating disorders. |
Week | Subject | Related Preparation |
1) | Introduction to Eating Disorders | |
2) | cachexia and under eating | |
3) | Anorexia Nervoza | |
4) | Bulimia Nervosa | |
5) | Binge Eating Syndrome | |
6) | Night Eating Syndrome and Others | |
7) | Emotional Eating Behaviors | |
8) | Midterm Exam | |
9) | Dietary Restriction and Controlled Eating | |
10) | Medical Nutrition Threapy in Eating Disorders I | |
11) | Medical Nutrition Threapy in Eating Disorders II | |
12) | Case Presentation and Evaluation | |
13) | Case Presentation and Evaluation | |
14) | Course Evaluation |
Course Notes / Textbooks: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer. |
References: | Philip S. Mehler; Arnold E. Andersen. Eating Disorders : A Guide to Medical Care and Complications Edition: Third edition. Baltimore : Johns Hopkins University Press. 2017 Barbara P. Kinoy. Eating Disorders : New Directions in Treatment and Recovery Edition: 2nd ed. New York : Columbia University Press. 2001. |
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 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 8 | 112 |
Homework Assignments | 1 | 12 | 12 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 156 |
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 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.) | 4 |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 5 |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 3 |
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. | 5 |
8) | To act in accordance with ethical principles and values in professional practice. | 2 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 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 take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 1 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |