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
NTD4072 Nutrition Practices in Pediatrics 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 : Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components: NONE
Course Objectives: To explain the importance of nutrition in childhood and to be able to evaluate the nutritional needs of children in this age and to prepare the necessary nutrition plans for the necessary diseases and situations.

Learning Outcomes

The students who have succeeded in this course;
1- Basic food groups in adequate and balanced nutrition in childhood are learned.
2- To learn nutrition and factors affecting nutrition in children.
3- It is learned how to find solutions to the negative consequences of diseases such as inadequate and excessive nutrition.
4- Case analyzes are made.

Course Content

Nutrition of children according to age groups and diseases in childhood.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction - Nutritional Deficiency Diseases and Nutritional Therapy
2) Gastroenteritis and Nutritional Therapy
3) Carbohydrate Absorption Disorders and Dietary Therapy
4) Protein Absorption Disorders and Dietary Therapy
5) Fat Absorption Disorders and Diet Therapy
6) Diseases of Carbohydrate Metabolism and Dietary Treatment
7) Protein Metabolism Diseases and Diet Therapy
8) Midterm Exam
9) Fat Metabolism Diseases and Diet Therapy
10) Type 1 Diabetes
11) Enteral and Parenteral Nutrition Therapy
12) Kidney Diseases and Nutritional Therapy
13) Protein-Energy Malnutrition (PEM) and childhood obesity case solutions
14) Course evaluation

Sources

Course Notes / Textbooks: Haftalık olarak dağıtılacaktır / weekly distributed by the course lecturer
References: 1. Shaw, V. (2015). Clinical paediatric dietetics (4th edition.). John Wiley & Sons Limited.
2. Karaağaoğlu, N. & Özel, H. G. (2021). Pediatride tıbbi beslenme tedavisi (Birinci basım.). Ankara Nobel Tıp Kitabevleri.
3. Mahan, [edited by] L. Kathleen, & Raymond, J. L. (2017). Krause’s food and the nutrition care proces (14th edition.). Elsevier

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
Special Course Internship (Work Placement) 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. 5
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.) 5
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 4
5) To communicate effectively with advisee, colleagues for effective professional relationships. 5
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