To be able to develop the ability to communicate and educate healthy and sick individuals in the whole age group and to use different education materials and methods in these trainings.
Course Content
This course contains; Definition and Principles of Education,Types of Education and Training, Nutrition Guidelines ,Communication,Communication Obstacles,Training Methods,Training Materials,Definition, Responsibilities and ethical principles of the Educational Dietitian,Nutrition Education in Weight Management,Education on Community Based Food System,Nutrition Education in Children and Parents,Paper Presentation,Paper Presentation,Paper Presentation,Paper Presentation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Explains the definition, principles and methods of education.
10, 12, 13, 14, 9
A, C, E
2. Analyzes goals and behaviors regarding nutrition education.
10, 12, 13, 14, 9
A, C, E
3. Explains training plan preparation and presentation techniques by understanding the training methods and tools
10, 12, 13, 14, 9
A, C, E
4. Explains training planning on issues and behaviors appropriate to the nutritional characteristics of all age groups.
10, 12, 13, 14, 9
A, C, E
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 14: Self Study Method, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Definition and Principles of Education
Preparation of relevant compartments from recommended sources
2
Types of Education and Training, Nutrition Guidelines
Preparation of relevant compartments from recommended sources
3
Communication
Preparation of relevant compartments from recommended sources
4
Communication Obstacles
Preparation of relevant compartments from recommended sources
5
Training Methods
Preparation of relevant compartments from recommended sources
6
Training Materials
Preparation of relevant compartments from recommended sources
7
Definition, Responsibilities and ethical principles of the Educational Dietitian
Preparation of relevant compartments from recommended sources
8
Nutrition Education in Weight Management
Preparation of relevant compartments from recommended sources
9
Education on Community Based Food System
Preparation of relevant compartments from recommended sources
10
Nutrition Education in Children and Parents
Preparation of relevant compartments from recommended sources
11
Paper Presentation
Preparation of relevant compartments from recommended sources
12
Paper Presentation
Preparation of relevant compartments from recommended sources
13
Paper Presentation
Preparation of relevant compartments from recommended sources
14
Paper Presentation
Preparation of relevant compartments from recommended sources
Resources
Lecturer notes
1. Navaro L. Gerçekten Beni Duyuyor musun? İstanbul: Remzi Kitabevi, 2005
2. Gable J. Counselling skills for dietitians. 2nd ed. Oxford (UK): Blackwell Publishing; 2007.
3. Çelik F, Soylu M. Beslenme Danışmanlığı ve Eğitim Rehberi. Ankara: Ankara Nobel Tıp Kitabevleri; 2022.
4. Contento IR, Koch PA. Nutrition education: linking research, theory, and practice. 5th ed. Burlington (MA): Jones & Bartlett Learning; 2024.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
X
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
X
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
X
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
X
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
X
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
X
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
X
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
X
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
X
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
1
10
10
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
10
10
General Exam
1
12
12
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
60
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(60/30)
2
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
NUTRITION EDUCATION
YBES2216900
Spring Semester
2+0
2
2
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Merve PEHLİVAN
Name of Lecturer(s)
Assistant(s)
Aim
To be able to develop the ability to communicate and educate healthy and sick individuals in the whole age group and to use different education materials and methods in these trainings.
Course Content
This course contains; Definition and Principles of Education,Types of Education and Training, Nutrition Guidelines ,Communication,Communication Obstacles,Training Methods,Training Materials,Definition, Responsibilities and ethical principles of the Educational Dietitian,Nutrition Education in Weight Management,Education on Community Based Food System,Nutrition Education in Children and Parents,Paper Presentation,Paper Presentation,Paper Presentation,Paper Presentation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Explains the definition, principles and methods of education.
10, 12, 13, 14, 9
A, C, E
2. Analyzes goals and behaviors regarding nutrition education.
10, 12, 13, 14, 9
A, C, E
3. Explains training plan preparation and presentation techniques by understanding the training methods and tools
10, 12, 13, 14, 9
A, C, E
4. Explains training planning on issues and behaviors appropriate to the nutritional characteristics of all age groups.
10, 12, 13, 14, 9
A, C, E
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 14: Self Study Method, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Definition and Principles of Education
Preparation of relevant compartments from recommended sources
2
Types of Education and Training, Nutrition Guidelines
Preparation of relevant compartments from recommended sources
3
Communication
Preparation of relevant compartments from recommended sources
4
Communication Obstacles
Preparation of relevant compartments from recommended sources
5
Training Methods
Preparation of relevant compartments from recommended sources
6
Training Materials
Preparation of relevant compartments from recommended sources
7
Definition, Responsibilities and ethical principles of the Educational Dietitian
Preparation of relevant compartments from recommended sources
8
Nutrition Education in Weight Management
Preparation of relevant compartments from recommended sources
9
Education on Community Based Food System
Preparation of relevant compartments from recommended sources
10
Nutrition Education in Children and Parents
Preparation of relevant compartments from recommended sources
11
Paper Presentation
Preparation of relevant compartments from recommended sources
12
Paper Presentation
Preparation of relevant compartments from recommended sources
13
Paper Presentation
Preparation of relevant compartments from recommended sources
14
Paper Presentation
Preparation of relevant compartments from recommended sources
Resources
Lecturer notes
1. Navaro L. Gerçekten Beni Duyuyor musun? İstanbul: Remzi Kitabevi, 2005
2. Gable J. Counselling skills for dietitians. 2nd ed. Oxford (UK): Blackwell Publishing; 2007.
3. Çelik F, Soylu M. Beslenme Danışmanlığı ve Eğitim Rehberi. Ankara: Ankara Nobel Tıp Kitabevleri; 2022.
4. Contento IR, Koch PA. Nutrition education: linking research, theory, and practice. 5th ed. Burlington (MA): Jones & Bartlett Learning; 2024.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
X
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
X
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
X
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
X
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
X
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
X
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
X
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
X
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
X
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
