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
GEP0016	Introduction to Health Psychology	Fall Spring	3	0	3	5

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:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Objectives:	The aim of this course is to provide information about the basic concepts of health psychology (biological, psychological and social concepts related to health, illness and well-being).

Learning Outcomes

The students who have succeeded in this course;
At the end of this course, students will be able to;
1. Summarize the historical development of health psychology.
2. Define the psychosocial foundations of health and illness.
3. Evaluate functional and dysfunctional attitudes regarding the concepts of health and illness.
4. Evaluate the relationship between nutrition and health psychology.

Course Content

This course includes an introduction to health psychology, basic concepts, health behaviors, stress and illness, and processes related to the psychology of illness.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to the course
2)	Introduction to Health Psychology-History
3)	Basic Concepts for Health Psychology: Concept of Health, Illness and Stress
4)	Health Behaviors- Health Enhancing and Threatening Behaviors
5)	Health Behaviors
6)	Health Behavior Change Models
7)	Social Support and Health-Psychological Resilience-1
8)	Midterm Exam
9)	Stress and Illness
10)	Pain
11)	Living with Chronic Illness and Management of This Process
12)	Psychological Issues in Progressive and Deadly Illness
13)	Measuring Health Status: Mortality Rates, Quality of Life and Stigma
14)	Evaluation of the Course

Sources

Course Notes / Textbooks:	"1. Okyayuz, Ü. (Ed.) (2013). Sağlık Psikolojisi: Ankara: Türk Psikologlar Derneği Yayınları. 2. Taylor, S. E. (2018). Health psychology (10th ed.). McGraw-Hill Education. ISBN: 9781259922077"
References:	"1. Okyayuz, Ü. (Ed.) (2013). Sağlık Psikolojisi: Ankara: Türk Psikologlar Derneği Yayınları. 2. Taylor, S. E. (2018). Health psychology (10th ed.). McGraw-Hill Education. ISBN: 9781259922077 "

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 20
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	13	3	39
Study Hours Out of Class	11	6	66
Homework Assignments	1	10	10
Midterms	1	2	2
Final	1	2	2
Total Workload			119

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.	3
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.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4