| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5020 | ||||
| Course Name: | Menu Planning | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | The course aims to give students information about; The importance of maternal and child nutrition, physiological, metabolic, and endocrine changes during pregnancy and lactation, their interactions with nutrition, the importance and properties of breast milk in infant nutrition, ready-made/commercial formulas and their properties, complementary feeding, monitoring and evaluation of growth and development, nutritional characteristics, nutritional problems and solution suggestions in preschool, school and adolescence period. |
| Course Content: | Importance of maternal and child nutrition in the world and in Turkey, nutrition during pregnancy and lactation, nutrition in infancy (0-1 years) and breast milk (0-6 months), nutrition in infancy (0-1 years) and complementary feeding (6-12 months), nutrition in infancy (0-1 years) and cow milk, formulas and other commercial products, common nutrition problems during infancy and recommendations, evaluation and monitoring of growth-development, nutrition in the preschool period, common nutritional problems in pre-school period and recommendations, nutrition during school period, nutrition in adolescence, common nutritional problems during school period and adolescence and recommendations, evaluation and monitoring of growth during infancy, childhood and adolescence. |
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The students who have succeeded in this course;
1) Define the nutritional characteristics of pregnancy and lactation period 2) Plan the menus to meet the requirements 3) Explain the importance and content of breast milk in infant (0-1 years) nutrition 4) Evaluate complementary food types, contents, starting time and problems that occur during complementary feeding practices during infancy (0-1 years) 5) Interpret the nutritional characteristics of childhood (preschool and school) and adolescence |
| Week | Subject | Related Preparation |
| 1) | Importance of maternal and child nutrition in the world and in Turkey | |
| 2) | Nutrition during pregnancy | |
| 3) | Nutrition during lactation | |
| 4) | Nutrition in infancy (0-1 years) and breast milk (0-6 months) | |
| 5) | Nutrition in infancy (0-1 years) and complementary feeding (6-12 months) | |
| 6) | Nutrition in infancy (0-1 years) and cow milk, formulas and other commercial products | |
| 7) | Common nutrition problems during infancy and recommendations | |
| 8) | Midterm Exam | |
| 9) | Evaluation and monitoring of growth-development | |
| 10) | Nutrition in the preschool period | |
| 11) | Common nutritional problems in pre-school period and recommendations | |
| 12) | Nutrition during school period | |
| 13) | Nutrition in adolescence | |
| 14) | Common nutritional problems during school period and adolescence and recommendations | |
| 15) | Midterm Exam |
| Course Notes / Textbooks: | 1. Mahan K, Arlin M. Krause’s Food, Nutrition and diet therapy 12th edition Elsevier, 2010. 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. |
| References: | 1. Mahan K, Arlin M. Krause’s Food, Nutrition and diet therapy 12th edition Elsevier, 2010. 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. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | 3 | |||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | 3 | |||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 | 1 | 1 | 1 | 1 | |||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 | 1 | 1 | 1 | 1 | |||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 | 1 | 1 | 1 | 1 | |||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 | 1 | 1 | 1 | 1 | |||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | ||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| 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 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 146 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 191 | |