| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES111 | ||||
| Course Name: | Nutrition Education and Counseling | ||||
| Semester: | Fall | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. MUTLU TUÇE ÜLKER | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. MUTLU TUÇE ÜLKER Prof. Dr. FUNDA ELMACIOĞLU |
||||
| Course Assistants: |
| Course Objectives: | Effective communication in the profession, nutrition training planning and presentation techniques to various groups to provide information. |
| Course Content: | Definition and principles of education, methods and tools of education, techniques of communication while training, basic features of adult and child education, basic principles and practices of behavior modification therapy, Counseling services in the field of nutrition and dietetics. |
|
The students who have succeeded in this course;
1) 1. Recognizes the definition of education, principles and ways of Education. 2) 2. Students will be able to comprehend educational methods and tools. 3) 3. Students will be able to understand the preparation and presentation techniques of the main plan of Education. 4) 4. Communication barriers communication techniques and learns, understands the importance of communication in adult and child education. 5) 5. Learns the characteristics of education given to people and groups such as society, children, nutrition service personnel, patients, adults, etc. 6) 6. Learns the basic terms of counseling in nutrition and Dietetics. 7) Recognizes the nutrition and dietetic regions, learns the groups that will serve. 8) Learns the types of counseling and comprehends the principles of providing appropriate service to sick or healthy people. 9) Comprehends the importance of communication in service sectors. |
| Week | Subject | Related Preparation |
| 1) | Definition, principles and methods of education | |
| 2) | Definition of education, principles, education paths and education methods | |
| 3) | Educational materials, points to be considered in preparing materials | |
| 4) | Educational materials, points to be considered in preparing materials | |
| 5) | Educational features, Communication and communication barriers | |
| 6) | Educational features, Communication and communication barriers | |
| 7) | Midterm exam | |
| 8) | Nutrition education for children and parents | |
| 9) | Nutrition education for children and parents | |
| 10) | Main features of adult education | |
| 11) | Consulting definition services and compilation, Types of consultancy services | |
| 12) | Nutrition Education and Counseling for Individuals and Groups-Applications | |
| 13) | Nutrition Education and Counseling for Individuals and Groups-Applications | |
| 14) | Community Nutrition Education-Practices | |
| 15) | Final |
| Course Notes / Textbooks: | 1. Nutrition Education, Isabel Contento, Jones and Barlett Publishers, 1st Edition 2. Journal of Nutrition Education 3. Kathleen D. Bauer , Doreen Liou , Carol A. Sokolik, Nutrition Counseling and Education Skill Development, Wadsworth, USA. 4.Mahan, K L, Krause?s Food, Nutrition and Diet Therapy, |
| References: | 1. Nutrition Education, Isabel Contento, Jones and Barlett Publishers, 1st Edition 2. Journal of Nutrition Education 3. Kathleen D. Bauer , Doreen Liou , Carol A. Sokolik, Nutrition Counseling and Education Skill Development, Wadsworth, USA. 4.Mahan, K L, Krauses Food, Nutrition and Diet Therapy. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 3 | ||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 | 2 | |||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 2 | 3 | |||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 2 | ||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 2 | 2 | |||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 2 | 2 | 2 | ||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 2 | 2 | 2 | ||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 2 | 2 | |||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 3 |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 3 |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 3 |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 3 |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 2 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 26 |
| Presentations / Seminar | 16 | 32 |
| Midterms | 1 | 10 |
| Final | 1 | 10 |
| Total Workload | 78 | |