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

Course Introduction and Application Information

Course Code:

BES030

Course Name:

Nutrition in the Life Cycle

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

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):

Course Assistants:

Course Objective and Content

Course Objectives:	To introduce human life cycle stages and nutrition models and to comprehend the relationship between life cycle and nutrition.
Course Content:	In this course, different nutritional models in the life cycle and the changing nutrient requirements of specific groups depending on the life cycle will be studied. Nutritional patterns that are ideal for different populations will be discussed.

Learning Outcomes

The students who have succeeded in this course;
1) To be able to classify the life cycle.
2) To be able to explain the stages of the human life cycle.
3) To be able to express the stage of his/her life cycle.
4) To be able to explain the relationship between nutrition and life cycle.

Course Flow Plan

Week	Subject	Related Preparation
1)	Definition of the life cycle
2)	The place and importance of nutrition in the life cycle
3)	Life cycles of some species
4)	Human life cycle
5)	Basic nutrition of pregnant and lactating women
6)	Basic nutrition of children
7)	Basic nutrition of the elderly
8)	midterm
9)	Basic nutrition of workers
10)	Basic nutrition of athletes
11)	Healthy eating patterns in different life stages of human
12)	Healthy plate models
13)	Food pyramids
14)	Mediterranean diet model
15)	Final
16)	Final

Sources

Course Notes / Textbooks:

1. Wardlaw G, Smith A. Contemporary Nutrition: A Functional Approach. McGraw-Hill Education, UK, 2014.
2. Mahan L, Escott-Stump S, Raymond J. Krause’s Food and the Nutrition Care Process. Elsevier Saunders, Missouri, 2012.
3. Baysal A. Beslenme. Hatiboğlu Yayınevi, Ankara, 2012.
4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy. Elseiver, USA, 2010.
5. Gibney M, Lanham-New SA, Cassidy A, Vorster HH (Eds). Introduction to Human Nutrition. Wiley-Blackwell, 2009.

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.		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.			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.			1
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.
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	1	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.			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.
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.	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.	1
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.
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.	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.	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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	13	26
Study Hours Out of Class	2	20
Homework Assignments	2	30
Midterms	1	20
Final	1	20
Total Workload		116