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 |
BES4069 | Laborer Nutrition | Spring | 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 : | Dr. Öğr. Üyesi CAN ERGÜN |
Course Objectives: | Learning nutrition practice in special cases |
The students who have succeeded in this course; 1-having a feeding practices information the employee works in light and medium businesses 2-workers have the nutrition information heavy-duty applications 3-worker hygiene learning 4-workers to plan the menu |
Done in special circumstances required learning in body weight control practices Planning to make energy calculations according to the worker's workload and die |
Week | Subject | Related Preparation | |
1) | Introduction and basic concepts | ||
2) | Work performance and work accidents | ||
3) | insufficient and unbalanced nutrition in workers | ||
4) | Health and nutrition risks | ||
5) | Free radicals and defenses | ||
6) | Free radicals and defenses | ||
7) | Hygiene | ||
8) | Occupational hygiene | ||
9) | Midterm exam | ||
10) | Work feeding and applications | ||
11) | nutrition workers in light and medium businesses | ||
12) | Heavy nutrition and mine workers | ||
13) | Commercial diet advice | ||
14) | Commercial diet advice |
Course Notes: | Baysal A.(2012) Beslenme, Hatipoğlu yayınevi |
References: | 1- Beyhan Y.( 2008 ) İşçi Sağlığı-İş Güvenliği ve Beslenme, Sağlık Bakanlığı Yayını |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 0 | % 0 |
Laboratory | 0 | % 0 |
Application | 0 | % 0 |
Field Work | 0 | % 0 |
Special Course Internship (Work Placement) | 0 | % 0 |
Quizzes | 0 | % 0 |
Homework Assignments | 1 | % 10 |
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 |
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 | 23 | 5 | 115 |
Presentations / Seminar | 1 | 2 | 2 |
Project | 0 | 0 | 0 |
Homework Assignments | 1 | 2 | 2 |
Quizzes | 0 | 0 | 0 |
Preliminary Jury | 0 | 0 | 0 |
Midterms | 1 | 2 | 2 |
Paper Submission | 0 | 0 | 0 |
Jury | 0 | 0 | 0 |
Final | 1 | 1 | 1 |
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. |