NUTRITION AND DIETETIC (TURKISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
BES3070 Nutrition Education and Counseling Fall 2 0 2 6
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: Tr
Type of course: Departmental Elective
Course Level: Bachelor
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Course Lecturer(s): Dr. Öğr. Üyesi CAN ERGÜN
Course Objectives: The main purpose of this course is to teach how to apply the theories and strategies of learning, motivation, and behavioral change through nutrition education in order to facilitate behavioral changes towards healthy eating.

Learning Outputs

The students who have succeeded in this course;

1- Evaluates the level of nutrition knowledge of the client and practice in nutrition.
2- Decides what stage the change is ready.
3 -Develop materials at nutrition education programs in different levels, prepare contents and execute this training program.
4 - Recognize to nutrition education and behavior change to the obstacles and to solve the problems, changes in the training and counseling programs.

Course Content

In order to increase the level of nutritional knowledge, it is necessary to pay attention to the development, implementation and evaluation of nutrition education programs and nutrition counseling for individuals and groups.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) To be able to use information and maintenance technologies in professional practice and research.
2) To behave in accordance with the ethical principles and values ​​in the professional practices, to observe the universality of fundamental values ​​and social rights
3) Use lifelong learning, problem solving and critical thinking skills.
4) To be able to use the relevant models / theories in the protection, development and maintenance of health.
5) To take part in research, projects and activities with social responsibility awareness and interdisciplinary understanding.
6) To have education and counseling skills for individual and community health education needs.
7) To be sensitive to all problems of society and to be able to produce solution proposals.
8) Midterm
9) To be able to use current, effective communication skills.
10) To be able to use information and maintenance technologies in professional practice and research.
11) To be able to use information technologies related to health and research area.
12) Monitor information in the field using at least one foreign language and communicate and collaborate internationally with colleagues.
13) To be a role model for colleagues with contemporary and professional identity and to be an example of gathering together.
14) General evaluation

Sources

Course Notes: Haftalık olarak dağıtılacaktır.
References: 1- Bauer KD. Liou D. Sokolik CA. (2011). Nutrition education and education skill development (2 edition). Cengage Learning, Belmont, USA 2- Contento IR. (2010). Nutrition Education: Linking research, theory and practice. Jones & Bartlett Publishers, Inc. USA 3- Tayfur M, Barış O, Baştaş N. (2014). Diyetisyenlik Eğitimi ve Meslek Etiği. Hatiboğlu Yayınevi, Ankara. 4- Tayfur M ve ark, Barış O, Baştaş N. (2014). Diyetisyenin Çalışma Rehberi. Hatiboğlu Yayınevi, Ankara.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 5
Laboratory 0 % 0
Application 0 % 0
Field Work 0 % 0
Special Course Internship (Work Placement) 0 % 0
Quizzes 1 % 5
Homework Assignments 0 % 0
Presentation 0 % 0
Project 0 % 0
Seminar 0 % 0
Midterms 1 % 30
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

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 2 14 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 1 17 17
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 0 0 0
Quizzes 1 15 15
Preliminary Jury 0 0 0
Midterms 1 30 30
Paper Submission 0 0 0
Jury 0 0 0
Final 1 60 60
Total Workload 150

Contribution of Learning Outcomes to Programme Outcomes

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.