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

Course Introduction and Application Information

Course Code:

BES307

Course Name:

Mother and Child Nutrition

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 importance of mother and child nutrition during pregnancy and lactation, physiological, metabolic and endocrine changes during pregnancy and lactation, determination of nutrition-related interactions and their effects on pregnancy and lactation, supplementary nutrition and nutrition-related characteristics, supplementary nutrition, monitoring and evaluation of growth- pre-school, adolescent nutrition, nutrition problems and solution proposal.

Course Content:

Nutrition during pregnancy period, Nutrition during lactation period, Nutrition during infancy (0-1 years) and Breastfeeding (0-6 months), Nutrition during infancy (0-1 years) and Complementary nutrition (6-12 months), Nutrition in infancy (0-1 years) and cow's milk, formulas and other commercial products, Nutrition problems and suggestions frequently seen during infancy, Evaluation and monitoring of growth-development, Nutrition in preschool period, nutrition in school period, nutrition in adolescence, nutrition problems and suggestions which are common in school and adolescence period, evaluation and monitoring of adolescence in infancy, childhood and adolescence

Learning Outcomes

The students who have succeeded in this course;
1) 1. To be able to describe the nutritional characteristics of pregnancy and lactation period,
2) 2. To plan the menus that meet the requirements,
3) 3. Being able to explain the importance and content of mother-infant feeding in the baby (0-1 years),
4) 4. Complementary food types during infancy (0-1 years), their content, time to start and problems during complementary feeding

Course Flow Plan

Week	Subject	Related Preparation
1)	1 - 7 October The Importance of Breastfeeding
2)	Nutrition during Preconception
3)	Nutrition during Preconception
4)	Nutrition in Pregnancy (Needs, Problems and Solutions)
5)	Nutrition in Pregnancy (Needs, Problems and Solutions)
6)	Nutrition during Lactation (Requirements, Problems and Solutions)
7)	Midterm
8)	Evaluation and monitoring of growth-development
9)	Infant nutrition (0-1 years) and breast milk (0-6 months)
10)	Infant nutrition (0-1 years) and breast milk (0-6 months)
11)	Nutrition and complementary nutrition (6-12 months) during infancy (0-1 years)
12)	Nutrition and complementary nutrition (6-12 months) during infancy (0-1 years)
13)	Nutrition and cow milk, formulas and other commercial products during infancy (0-1 years)
14)	Final

Sources

Course Notes / Textbooks:

1. Mahan K, Arlin M. Krause’s Food, Nutrition and diet therapy 14th edition Elsevier, 2017.
2. Lawrence RA, Lawrence MR.Breastfeeding. A guıde fort he medical profession. 7th
edition. Mosby Elsevier. 2011.
3. American Academy of Pediatrics. Pediatric Nutrition Handbook. Sixth Edition. 2009.
4. Gökçay G. Garipağaoğlu M. Çocukluk ve Ergenlik Döneminde Beslenme Saga Yayınları
2002.
5. American Academy of Pediatrics. Nutrition. Bright Futures. Third Edition. 2011.
Anlatım, soru-cevap, grup tartışması, vaka tartışması, önerilen kaynakları okuma.

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	4
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
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.			1
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.		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.		2
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.	1	1
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.		1
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.		1
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.	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.	1
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.	1
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
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.	1
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.	1
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
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
12)	Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.	1
13)	Uses current informatics and communication technologies effectively to reach and disseminate information in the field.	1
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.	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	24
Application	13	39
Special Course Internship (Work Placement)	7	21
Midterms	1	10
Final	1	10
Total Workload		104