NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD3082 | Life Style Management and Health Promotion | Spring Fall |
2 | 0 | 2 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Departmental 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. FERHAN MANTAR |
Course Objectives: | This course aims to provide students with an in-depth understanding of the relationship between nutrition, health and disease prevention. |
The students who have succeeded in this course; Students who successfully complete this course will; Understand the role of healthy lifestyle choices in preventing chronic diseases, improving overall health, and increasing quality of life. Have the skills to plan and monitor the steps necessary to achieve healthy lifestyle goals. Be able to develop strategies to promote healthy lifestyle practices in society. Have knowledge of circadian rhythm and its history. Have knowledge of health anxiety. Have knowledge of chemical exposures and endocrine disruptors that individuals encounter. Know the effects of changing climate conditions on nutrition and health. Be aware of aging and nutritional problems that individuals face in old age. |
Topics such as circadian rhythm, endocrine health, chronic spread such as obesity and diabetes, chemical exposures and special distribution, treatment services will be covered. At the end of the course, informants will be able to use this information for areas that promote healthy living and for the public. |
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 |
Course Notes / Textbooks: | Her hafta dersin öğretim üyesi tarafından gönderilmiş olan ders notları dersin temel kaynaklarını oluşturacaktır. The course notes sent by the instructor each week will constitute the main resources of the course. |
References: | Her hafta dersin öğretim üyesi tarafından gönderilmiş olan ders notları dersin temel kaynaklarını oluşturacaktır. The course notes sent by the instructor each week will constitute the main resources of the course. |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 50 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 12 | 2 | 24 |
Homework Assignments | 1 | 7 | 7 |
Final | 1 | 13 | 13 |
Total Workload | 72 |
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. |