| Week |
Subject |
Related Preparation |
| 1) |
Introduction-Orientation |
|
| 2) |
What Should We Do for a Healthy Life?
Circadian Rhythm-The Role of Circadian Rhythm and Sleep in Health-Insomnia |
|
| 3) |
Historical Development of Medicine
Historical Journey of Nutritional Styles Over Time
Effect of Demographic Characteristics on Nutrition |
|
| 4) |
Obesity as a Major Health Problem for the World and Prevention Recommendations |
|
| 5) |
Endocrine System and Health
Thyroid Diseases |
|
| 6) |
What is Health Anxiety?
Eating and Drinking Disorders |
|
| 7) |
Prediabetes and Diabetes |
|
| 8) |
Exposure to chemicals that we commonly encounter in our lives,
Endocrine Disruptors |
|
| 9) |
Balanced Nutrition for Healthy Living, Macronutrients, Micronutrients
Pubertal Period and Nutrition |
|
| 10) |
The Importance of Exercise for Health; Who should exercise when and how much? |
|
| 11) |
What is Cognition and the Effects of Nutrition on Cognition
The Effects of Colors, Written and Visual Media on Our Eating Behavior
The Projection of the Effects of Changing Climate Conditions on Nutrition and General Health |
|
| 12) |
Aging and Problems Faced by Old Age People
Alzheimer's and Dementia, Is It Possible to Prevent?
Preventive Medicine in the Elderly |
|
| 13) |
Importance of Awareness and Nutrition for Special Groups; AUTISM, DOWN syndrome |
|
| 14) |
Women's health, Osteoporosis and Menopause |
|
| |
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.) |
4 |
| 4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
3 |
| 5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
3 |
| 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. |
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. |
2 |
| 10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
1 |
| 11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
4 |
| 12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
5 |