| 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 |
| BES4063 | Eating Disorders in Adolescents | Fall | 2 | 0 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Instructor BİLGE KOÇ |
| Course Objectives: | It is the planning and execution of medical nutrition treatment in eating disorders. |
|
The students who have succeeded in this course; 1) Systematically use theoretical and methodological approaches in the field of Nutrition and Dietetics, evidence-based principles and scientific literature. 2) To behave in accordance with ethical principles and values in professional practices, to observe the universality of fundamental values and social rights. 3) Use lifelong learning, problem solving and critical thinking skills. 4) To have theoretical and practical knowledge for the protection, improvement and development of individual, family and community health. 5) To take part in research, projects and activities with social responsibility awareness and interdisciplinary understanding. 6) Responsibility to train other dietitians, health professionals and individuals to be trained in nutrition and participate actively in all processes. 7) To evaluate the nutritional status of special groups (geber, suckling mothers, infants, adolescents, elderly, etc.) who are at greater risk for nutritional problems in the community. 8) Communicating effectively in different settings to initiate effective professional relationships with clients and colleagues. 9) Nutrition and dietetics use information and healthcare technologies in the applications and researches in the area. 10) To search the literature on health sciences databases and information sources, to gain knowledge access and use skills. 11) To monitor the information in the field using at least one foreign language and to be able to communicate and collaborate with colleagues at international level. 12) Carrying out dietary practices, taking into account the cultural differences of the community and the different health needs of different groups within the society |
| Starvation mechanism factor predisposing to the formation of eating disorders, eating disorders; anorexia nervosa, bulimia nervosa, orthorexia nervosa, Bigorexia, pica, the eating disorder behavior is impaired. Eating behavior disorders in Type 1 Diabetes, eating behavior disorders in children with autism. nutritional therapy approaches for eating disorders. |
| Week | Subject | Related Preparation | |
| 1) | Introduction to Eating Disorders | Lecture notes | |
| 2) | Weakness | Lecture notes | |
| 3) | Anorexia Nervoza | Lecture notes | |
| 4) | Bulimia Nervosa | Lecture notes | |
| 5) | Binge Eating Syndrome | Lecture notes | |
| 6) | Night Eating Syndrome and Others | Lecture notes | |
| 7) | Emotional Eating Behaviors | Lecture notes | |
| 8) | Midterm Exam | Lecture notes | |
| 9) | Dietary Restriction and Controlled Eating | Lecture notes | |
| 10) | Medical Nutrition Threapy in Eating Disorders I | Lecture notes | |
| 11) | Medical Nutrition Threapy in Eating Disorders II | Lecture notes | |
| 12) | Case Presentation and Evaluation | ||
| 13) | Case Presentation and Evaluation | ||
| 14) | General Evaluation | ||
| Course Notes: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer |
| References: | Philip S. Mehler; Arnold E. Andersen. Eating Disorders : A Guide to Medical Care and Complications Edition: Third edition. Baltimore : Johns Hopkins University Press. 2017 Barbara P. Kinoy. Eating Disorders : New Directions in Treatment and Recovery Edition: 2nd ed. New York : Columbia University Press. 2001. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 10 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 1 | % 30 |
| Presentation | 0 | % 0 |
| Project | 0 | % 0 |
| Seminar | 0 | % 0 |
| Midterms | 0 | % 0 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 0 |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 0 | 0 | 0 |
| Presentations / Seminar | 1 | 47 | 47 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 0 | 0 | 0 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 75 | 75 |
| Total Workload | 150 | ||
| 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 act in accordance with ethical principles and values in professional practice. | |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
| 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 be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |