BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| 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 |
| GEP0017 | Health and Nutrition | Fall Spring |
3 | 0 | 3 | 4 |
| 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 Lecturer(s): |
Instructor ECENUR ÖZKUL |
| Course Objectives: | The aim of the course is to provide students with nutrition, nutrients and healthy eating principles. |
Learning Outcomes
|
The students who have succeeded in this course; Students who successfully complete this course will be able to: Understand the history and development of the field of nutrition. Understand the role of nutrition and health relationships in society and other organizations. Understand ethical and professional standards in the field of nutrition and health. Understand how nutrition and health strategies and tactics are created. Understand the role of values in the field of health in the field of nutrition science Evaluate nutrition and health content in a wide variety of communication channels, including social media. |
Course Content
| This course will cover the basic concepts of nutrition, the concept of health, balanced and adequate nutrition, food groups and nutrients, lifelong nutrition and nutrition in special situations. |
Weekly Detailed Course Contents
| Week | Subject | Related Preparation |
| 1) | Orientation | |
| 2) | Health Concept and Nutrition | Subject Description |
| 3) | Balanced and Sufficient Nutrition | Subject Description |
| 4) | Food Groups and Nutrients | Subject Description |
| 5) | Food Groups and Nutrients | Subject Description |
| 6) | Food Safety and Healthy Cooking Methods | Subject Description |
| 7) | Protection, Development and Support of Breastfeeding | Subject Description |
| 8) | MidTerm Exam | |
| 9) | Protection, Development and Support of Breastfeeding | Subject Description |
| 10) | Lifelong Nutrition and Energy Balance | Subject Description |
| 11) | Lifelong Nutrition and Energy Balance | Subject Description |
| 12) | Nutrition in special situations | Subject Description |
| 13) | Nutrition in special situations | Subject Description |
| 14) | Quiz |
Sources
| Course Notes / Textbooks: | Langley-Evans, S. (2021). Nutrition, health and disease: A lifespan approach. John Wiley & Sons. Krause's Food & The Nutrition Care Process. 14th ed. Mahan LK, Raymond JL. 2017. Elsevier, 3251 Riverport Lane, St. Louis, MO 63043. Hardcover book, 1,152 pp, $172, ISBN: 978-0-32334-075-5. Ders notları haftalık olarak öğrencilere öğretim elemanı tarafından verilecektir. |
| References: | Langley-Evans, S. (2021). Nutrition, health and disease: A lifespan approach. John Wiley & Sons. Krause's Food & The Nutrition Care Process. 14th ed. Mahan LK, Raymond JL. 2017. Elsevier, 3251 Riverport Lane, St. Louis, MO 63043. Hardcover book, 1,152 pp, $172, ISBN: 978-0-32334-075-5. Lecture notes will be given to students weekly by the instructor. |
Evaluation System
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 10 |
| Quizzes | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
ECTS / Workload Table
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 10 | 7 | 70 |
| Quizzes | 1 | 3 | 3 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 116 | ||
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 |