Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

BES303

Course Name:

Nutrition Principles in Pediatrics

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Prof. Dr. FUNDA ELMACIOĞLU

Course Lecturer(s):

Dr. Öğr. Üy. MUTLU TUÇE ÜLKER
Prof. Dr. FUNDA ELMACIOĞLU

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is; The aim of this course is to learn various acute diseases in childhood, to monitor and evaluate growth-development, to inform about nutrition characteristics, nutrition problems and solutions in preschool, school and adolescent period.

Course Content:

At the end of this course; Case follow-up, common nutritional problems and recommendations in infancy, evaluation and monitoring of growth-development, nutrition in preschool period, common nutrition problems and recommendations in pre-school period, nutrition in school period, nutrition in adolescent period, common nutrition during school and adolescence problems and recommendations, evaluation and monitoring of growth in infancy, childhood and adolescence; nutrition, diarrhea, anorexia and obesity.

Learning Outcomes

The students who have succeeded in this course;
1) Defines the acute and chronic disorders in infancy and childhood,
2) Determines the nutritional needs of these infants and children,
3) Discusses the current dietary treatments of these disorders with practical hours,
4) Investigates and searches for special formulas and products related to these disorders,
5) Evaluates clinical cases in the hospital in terms of their diseases and nutritional status.

Course Flow Plan

Week	Subject	Related Preparation
1)	Importance of childhood nutrition
2)	The Effect of Physical and Psychosocial Development Characteristics of Toddler and Preschool Children on Nutritional Status
3)	Toddler and Preschool Nutrition Problems in Preschool Period
4)	Toddler and Preschool Nutrition
5)	Toddler and Preschool Nutrition
6)	Nutrition in School Age
7)	Nutrition in School Age
8)	Midterm
9)	Nutrition Problems and Treatment in Adolescent Period
10)	Food Allergies and Nutritional Therapy in Childhood
11)	Nutrition Therapy in Children with Constipation Problems
12)	Follow-up and Nutritional Therapy in Children with Malnutrition
13)	Childhood Obesity, Problems and Nutritional Therapy
14)	Final

Sources

Course Notes / Textbooks:

1. Kliegman RM (ed). Nelson Pediatrinin Temelleri (Çev. Ed.: Ovalı F, Altındiş M). Nobel Tıp, 2008.
2. World Health Organization Publications. Infant and young child feeding. Model chapter for textbooks for medical students and allied health professionals, 2009.
3. Baysal A. Beslenme. Hatiboğlu Yayınevi, 2007.
4. Elmacıoğlu F. Anne ve Bebek Beslenmesi. Hatiboğlu Yayınevi, 2008.
5. Baysal A, Arslan P. Çocuk Yemekleri. Özgür Yayınevi, 2007.
6. Thomas B. Manual of Dietetic Practice, Third Edition, 2001.
7. Katkı Pediatri Dergisi
8. Beslenme ve Diyet Dergisi
9. The American Journal of Clinical Nutrition? (http://www.ajcn.org/) dergisi
(online:http://www.who.int/nutrition/publications/infantfeeding/9789241597494/en/index.html)

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	2	3	4	5
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.
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	1	1	1
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
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.	2
8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.				2
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.
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.				2
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.

Course - Learning Outcome Relationship

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.	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.	3
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
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.	2
8)	Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.	2
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.	3
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

Assessment & Grading

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

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	12	36
Application	12	24
Midterms	1	20
Final	2	40
Total Workload		120