NTD4075 Weight Management and Alternative DietsBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
NTD4075 Weight Management and Alternative Diets 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: This course is intended to increase dieticians' knowledge of weight management and different diets they may encounter.

Learning Outcomes

The students who have succeeded in this course;
The students who have succeeded in this course;

The individual evaluates body weight.
According to this evaluation, a personal diet program is prepared.
Defines and takes precautions that the client may encounter in implementing the diet.
It compares different dietary contents.
It makes an assessment of alternative diets for health.

Course Content

Methods of evaluation of body weight, relationships between energy balance and body weight, adequate and balanced nutrition in weight management, links between physical activity and behavior change, definition of alternative diets and effects on health-disease constitute the content of this course.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Methods of evaluating body weight & Anthropometry
2) Relationships between body weight and health
3) Adequate and balanced nutrition in the management of body weight
4) Physical activity in weight management
5) Provision and protection of behavior modification in weight management
7) Mediterranean diet
8) Mediterranean diet
10) Atkins Diet (and other protein content high diets)
11) Atkins Diet (and other protein content high diets)
12) Ketogenic Diets (Low CHO, high fat diets & detox)
13) Ketogenic Diets (Low CHO, high fat diets & detox)
14) General Evaluation


Course Notes / Textbooks: Diyet El Kitabı - Hatiboğlu Yayınevi
References: Diyet El Kitabı - Hatiboğlu Yayınevi

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Total %
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.