| 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) |
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 |