|
Week |
Subject |
Related Preparation |
| 1) |
Introduction and basic concepts |
|
| 2) |
Work performance and work accidents |
|
| 3) |
Inadequate 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 |
|
|
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 have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
|
| 3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
|
| 4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
|
| 5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
|
| 6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
|
| 7) |
To use life-long learning, problem-solving and critical thinking skills. |
|
| 8) |
To act in accordance with ethical principles and values in professional practice. |
|
| 9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
|
| 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 take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
|
| 12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
|