| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES3084 | Food Processing and Diet Practices | Spring | 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: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
| Course Lecturer(s): |
Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
| Course Objectives: | The aim of this course is to discuss and practice dietary practices in diseases and special situations, on the basis of sustainability, by covering food storage, preparation and cooking techniques. |
|
The students who have succeeded in this course; The students who have succeeded in this course will; 1. Remembers information about storing, preparing and cooking food. 2. Synthesizes the issues of sustainability and healthy nutrition. 3. Analyzes the dietary practices needed in different age groups. 4.Analyzes dietary practices for individuals affected by different diseases. 5.Evaluates nutritional needs in different situations with applications. |
| In this course, topics such as food storage principles, waste-free diet planning, different cooking techniques, and diet practices for pediatric and adult diseases will be covered. |
| Week | Subject | Related Preparation |
| 1) | Orientation | Syllabus recap |
| 2) | Food storage principles | Examining lecture notes |
| 3) | Effects of different cooking techniques on nutrition | Examining lecture notes |
| 4) | Planning a non-waste diet | Examining lecture notes |
| 5) | Super foods | Examining lecture notes |
| 6) | Vegetarian diet planning | Examining lecture notes |
| 7) | Vegan diet planning | Examining lecture notes |
| 8) | Midterm | Examining lecture notes |
| 9) | Gluten-free diet planning | Examining lecture notes |
| 10) | Diet practices for healthy pediatric groups | Examining lecture notes |
| 11) | Diet practices for pediatric diseases & disorders | Examining lecture notes |
| 12) | Dietary practices for adult diseases | Examining lecture notes |
| 13) | Diet practices for weight gain & weight loss | Examining lecture notes |
| 14) | Course Evaluation | Examining lecture notes |
| Course Notes / Textbooks: | 1. Mahan K.L., Raymond J.L. (ed.) (2017). Krause's Food & Nutrition Care Process (14th Edition), Elsevier (ISBN: 9780323340755). 2.Baysal A. ve ark.(2013) Diyet El Kitabı, Hatipoğlu Yayınevi 3.Alphan M.E. (2013) Hastalıklarda Beslenme Tedavisi, Hatipoğlı Yayınevi 4. Shaw, V. (2015). Clinical paediatric dietetics (4th edition.). John Wiley & Sons Limited. Databases like ULAKBIM, Science Direct, Pubmed, Wiley, Web of Science and weekly disturbuted course notes. |
| References: | 1. Mahan K.L., Raymond J.L. (ed.) (2017). Krause's Food & Nutrition Care Process (14th Edition), Elsevier (ISBN: 9780323340755). 2.Baysal A. ve ark.(2013) Diyet El Kitabı, Hatipoğlu Yayınevi 3.Alphan M.E. (2013) Hastalıklarda Beslenme Tedavisi, Hatipoğlı Yayınevi 4. Shaw, V. (2015). Clinical paediatric dietetics (4th edition.). John Wiley & Sons Limited. Databases like ULAKBIM, Science Direct, Pubmed, Wiley, Web of Science and weekly disturbuted course notes. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 10 | % 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 | 13 | 2 | 26 |
| Study Hours Out of Class | 14 | 9 | 126 |
| Midterms | 1 | 1 | 1 |
| Final | 1 | 1 | 1 |
| Total Workload | 154 | ||
| 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. | 3 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 5 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 3 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 1 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 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. | 2 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |