| 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 |
| GEP1018 | Introduction to Eating Disorders | Fall | 3 | 0 | 3 | 5 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| 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 the importance of a multidisciplinary treatment approach. |
|
The students who have succeeded in this course; Students who successfully complete this course; 1. Learn about the hunger-satiety mechanism. 2. Understand the development 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. |
| In this course, eating disorders defined in DSM-V will be covered, multidisciplinary approaches in the treatment of eating disorders will be discussed, and comorbidities of these eating disorders will be understood. |
| 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 defined eating disorders | Review of Lecture Notes |
| 7) | Rumination disorder | Review of Lecture Notes |
| 8) | Midterm | |
| 9) | Pica | Review of Lecture Notes |
| 10) | Avoidant restricted food intake disorder | Review of Lecture Notes |
| 11) | Orthorexia and Bigorexia | Review of Lecture Notes |
| 12) | Comorbidities of Eating Disorders | Review of Lecture Notes |
| 13) | Multidisciplinary approaches in the treatment of eating disorders | Review of Lecture Notes |
| 14) | Course Evaluation | Review of course notes |
| Course Notes / Textbooks: | 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). |
| 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). |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 1 | % 10 |
| Preliminary Jury | 1 | % 30 |
| Final | 1 | % 60 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| 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 | ||
| 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 |