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
GEP0018	Introduction to Eating Disorders	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 Lecturer(s):	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Objectives:	The aim of this course is to understand eating disorders and to understand the importance of a multidisciplinary treatment approach.

Learning Outcomes

The students who have succeeded in this course;
Students who successfully complete this course;

1. Learn about the hunger-satiety mechanism.
2. Understand the developmental process of different eating disorders.
3. Learn about the treatment processes of different eating disorders.
4. Evaluate the relationship between eating disorders and other psychiatric diseases.

Course Content

Within the scope of this course, eating disorders defined in DSM-V will be covered, multidisciplinary approaches in the treatment of eating disorders will be discussed and the comorbidities of these eating disorders will be understood.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to the course, review of the syllabus	Review of the syllabus
2)	Introduction to Eating Disorders, Digestive System Hunger-Satiation Mechanism	Review of Lecture Notes
3)	Anorexia nervosa	Review of Lecture Notes
4)	Blumia Nervosa	Review of Lecture Notes
5)	Binge eating syndrome	Review of Lecture Notes
6)	Other identified eating disorders	Review of Lecture Notes
7)	Rumination disorder	Review of Lecture Notes
8)	Midterm	Review of Lecture Notes
9)	Pica	Review of Lecture Notes
10)	Avoidant restricted food intake disorder	Review of Lecture Notes repetition
11)	Orthorexia and Bigorexia	Repetition of Lecture Notes
12)	Ders notlarının tekrarı	Repetition of Lecture Notes
13)	Ders notlarının tekrarı	Repetition of Lecture Notes
14)	Evaluation of the Course	Repetition of Lecture Notes

Sources

Course Notes / Textbooks:
References:	 DSM-5 Guidebook: The Essential Companion to the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition  Eating Disorders: A Comprehensive Guide to Medical Care and Complications, Mehler PS., Andersen AE., 4th Edition.  Mahan K.L., Raymond J.L. (ed.) (2017). Krause's Food & the Nutrition Care Process (14th Edition), Elsevier (ISBN: 9780323340755).

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	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	13	3	39
Study Hours Out of Class	13	6	78
Quizzes	1	6	6
Midterms	1	2	2
Final	1	2	2
Total Workload			127

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