| 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 |
| BES4075 | Weight Management and Alternative Diets | Fall 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 : | Instructor EMRE BATUHAN KENGER |
| Course Objectives: | This course is intended to increase dieticians' knowledge of weight management and different diets they may encounter. |
|
The students who have succeeded in this course; The individual evaluates body weight. According to this evaluation, a personal diet program is prepared. Defines and takes precautions that the client may encounter in implementing the diet. It compares different dietary contents. It makes an assessment of alternative diets for health. |
Methods of evaluation of body weight, relationships between energy balance and body weight, adequate and balanced nutrition in weight management, links between physical activity and behavior change, definition of alternative diets and effects on health-disease constitute the content of this course. |
| Week | Subject | Related Preparation | |
| 1) | Methods of evaluating body weight & Anthropometry | ||
| 2) | Relationships between body weight and health | ||
| 3) | Adequate and balanced nutrition in the management of body weight | ||
| 4) | Physical activity in weight management | ||
| 5) | Provision and protection of behavior modification in weight management | ||
| 6) | CASE DISCUSSION | ||
| 7) | Mediterranean diet | ||
| 8) | Mediterranean diet | ||
| 9) | MIDTERM | ||
| 10) | Atkins Diet (and other protein content high diets) | ||
| 11) | Atkins Diet (and other protein content high diets) | ||
| 12) | Ketogenic Diets (Low CHO, high fat diets & detox) | ||
| 13) | Ketogenic Diets (Low CHO, high fat diets & detox) | ||
| 14) | FINAL EXAM | ||
| Course Notes: | Öğretim üyesi tarafından dağıtılacaktır. |
| References: | Diyet El Kitabı - Hatiboğlu Yayınevi |
| 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 | 14 | 3 | 42 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 22 | 22 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 27 | 27 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 31 | 31 |
| 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. |