NTD4063 Eating Disorders in AdolescentsBahçeşehir 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
NTD4063 Eating Disorders in Adolescents 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: 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.

Learning Outcomes

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.

Course Content

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.

Weekly Detailed Course Contents

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

Sources

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.

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 8 112
Homework Assignments 1 12 12
Midterms 1 2 2
Final 1 2 2
Total Workload 156

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 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