| 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 |
|
| Course Notes / Textbooks: |
American Academy of Pediatrics. (2020). Adolescent Health: A Compendium of AAP Clinical Practice Guidelines and Policies. American Academy of Pediatrics. Mahan, L. K., & Raymond, J. L. (2017). Krause's food & the nutrition care process-e-book. Elsevier Health Sciences. O'Day, B. (2015). Nutrition Support. Momentum Press. |
| References: |
American Academy of Pediatrics. (2020). Adolescent Health: A Compendium of AAP Clinical Practice Guidelines and Policies. American Academy of Pediatrics. Mahan, L. K., & Raymond, J. L. (2017). Krause's food & the nutrition care process-e-book. Elsevier Health Sciences. O'Day, B. (2015). Nutrition Support. Momentum Press. . |
| |
Program Outcomes |
Level of Contribution |
| 1) |
Being able to identify problems and ask right questions |
2 |
| 2) |
Having problem solving skills and developing necessary analytical attitude |
1 |
| 4) |
Gaining awareness of lifelong learning and being qualified for pursuing graduate education |
4 |
| 5) |
Applying theoretical concepts in project planning |
3 |
| 6) |
Communicating efficiently by accepting differences and carrying out compatible teamwork |
4 |
| 7) |
Increasing efficiency rate in business environment |
|
| 8) |
Developing innovative and creative solutions in face of uncertainty |
3 |
| 9) |
Researching to gather information for understanding current threats and opportunities in business |
|
| 10) |
Being aware of the effects of globalization on society and business while deciding |
2 |
| 11) |
Possessing digital competence and utilizing necessary technology |
|
| 12) |
Communicating in at least one foreign language in academic and daily life |
3 |
| 13) |
Possessing managing skills and competence |
|
| 14) |
Deciding with the awareness of the legal and ethical consequences of business operations |
|
| 15) |
Expressing opinions that are built through critical thinking process in business and academic environment |
3 |
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
