Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION COUNSELING and COMMUNICATION SKILLS | YBES4119490 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Cuma 11:00-11:45 Cuma 12:00-12:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Canel ÖNER SAYAR |
| Assistant(s) | |
| Aim | The objective of the course is to inform students about effective communication in nutrition and dietetics consultations, prepare and present nutrition education. |
| Course Content | This course contains; Nutrition Consultation and the definition of Nutrition Consultation,Nutrition Consultation, the principles and ethics of Nutrition Consultation,Recognizing factors that affect counselees in then relation of consultation,Cultural Values,Educational Materials and Preparing them,Educational Methods and Ways to Apply,Things to consider in educating various groups and individuals I,Things to consider in educating various groups and individuals I,Qualifications of educator and consultant,Behaviour Alteration Models,Main Consultation Methods in the area of Protective Health,Obstacles for Communication,Practice,Practice. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines the components of effective communication in dietetics practices. | 10, 16, 5, 9 | A, C, H |
| 2. Applies nutrition education with learning theory and behaviour alteration theory, explains effective nutrition education by using suitable materials. | 10, 16, 5, 9 | A, C, H |
| 3. Explains teaching methods special to individual actively. | 10, 16, 5, 9 | A, C, H |
| 4. Defines educational materials of nutrition for diferent groups. | 10, 16, 5, 9 | A, C, H |
| 5. Evaluates the effectiveness of consultation and education. | 10, 16, 5, 9 | A, C, H |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition Consultation and the definition of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 2 | Nutrition Consultation, the principles and ethics of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 3 | Recognizing factors that affect counselees in then relation of consultation | Preparation of the related sources from the recommended sources |
| 4 | Cultural Values | Preparation of the related sources from the recommended sources |
| 5 | Educational Materials and Preparing them | Preparation of the related sources from the recommended sources |
| 6 | Educational Methods and Ways to Apply | Preparation of the related sources from the recommended sources |
| 7 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 8 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 9 | Qualifications of educator and consultant | Preparation of the related sources from the recommended sources |
| 10 | Behaviour Alteration Models | Preparation of the related sources from the recommended sources |
| 11 | Main Consultation Methods in the area of Protective Health | Preparation of the related sources from the recommended sources |
| 12 | Obstacles for Communication | Preparation of the related sources from the recommended sources |
| 13 | Practice | Preparation of the related sources from the recommended sources |
| 14 | Practice |
| Resources |
| Powerpoint Presentations |
| 1. Holli BB, Beto JA. Nutrition Counseling and Education Skills for Dietetics Professionals. 6th ed. Burlington (MA): Jones & Bartlett Learning; 2012. 2. Beto JA, Holli BB. Nutrition Counseling and Education Skills: A Practical Guide. 8th ed. Burlington (MA): Jones & Bartlett Learning; 2023. 3. King K, Klawitter B. Nutrition Therapy. 3rd ed. Philadelphia (PA): Lippincott Williams & Wilkins; 2003. 4. Çelik F, Soylu M. Beslenme Danışmanlığı ve Eğitim Rehberi. Ankara: Ankara Nobel Tıp Kitabevleri; 2022. 5. Kutluay Merdol T. Beslenme Eğitimi ve Danışmanlığı. T.C. Sağlık Bakanlığı, Türkiye Halk Sağlığı Kurumu, Obezite, Diyabet ve Metabolik Hastalıklar Dairesi Başkanlığı, Sağlık Bakanlığı Yayın No: 726, Ankara, 2012. |
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. | ||||||
| 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 | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 1 | 2 | 2 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 1 | 14 | 14 | |||
| Total Workload(Hour) | 121 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(121/30) | 4 | |||||
| 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 COUNSELING and COMMUNICATION SKILLS | YBES4119490 | Fall Semester | 2+0 | 2 | 4 |
| Course Program | Cuma 11:00-11:45 Cuma 12:00-12:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Canel ÖNER SAYAR |
| Assistant(s) | |
| Aim | The objective of the course is to inform students about effective communication in nutrition and dietetics consultations, prepare and present nutrition education. |
| Course Content | This course contains; Nutrition Consultation and the definition of Nutrition Consultation,Nutrition Consultation, the principles and ethics of Nutrition Consultation,Recognizing factors that affect counselees in then relation of consultation,Cultural Values,Educational Materials and Preparing them,Educational Methods and Ways to Apply,Things to consider in educating various groups and individuals I,Things to consider in educating various groups and individuals I,Qualifications of educator and consultant,Behaviour Alteration Models,Main Consultation Methods in the area of Protective Health,Obstacles for Communication,Practice,Practice. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Defines the components of effective communication in dietetics practices. | 10, 16, 5, 9 | A, C, H |
| 2. Applies nutrition education with learning theory and behaviour alteration theory, explains effective nutrition education by using suitable materials. | 10, 16, 5, 9 | A, C, H |
| 3. Explains teaching methods special to individual actively. | 10, 16, 5, 9 | A, C, H |
| 4. Defines educational materials of nutrition for diferent groups. | 10, 16, 5, 9 | A, C, H |
| 5. Evaluates the effectiveness of consultation and education. | 10, 16, 5, 9 | A, C, H |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition Consultation and the definition of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 2 | Nutrition Consultation, the principles and ethics of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 3 | Recognizing factors that affect counselees in then relation of consultation | Preparation of the related sources from the recommended sources |
| 4 | Cultural Values | Preparation of the related sources from the recommended sources |
| 5 | Educational Materials and Preparing them | Preparation of the related sources from the recommended sources |
| 6 | Educational Methods and Ways to Apply | Preparation of the related sources from the recommended sources |
| 7 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 8 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 9 | Qualifications of educator and consultant | Preparation of the related sources from the recommended sources |
| 10 | Behaviour Alteration Models | Preparation of the related sources from the recommended sources |
| 11 | Main Consultation Methods in the area of Protective Health | Preparation of the related sources from the recommended sources |
| 12 | Obstacles for Communication | Preparation of the related sources from the recommended sources |
| 13 | Practice | Preparation of the related sources from the recommended sources |
| 14 | Practice |
| Resources |
| Powerpoint Presentations |
| 1. Holli BB, Beto JA. Nutrition Counseling and Education Skills for Dietetics Professionals. 6th ed. Burlington (MA): Jones & Bartlett Learning; 2012. 2. Beto JA, Holli BB. Nutrition Counseling and Education Skills: A Practical Guide. 8th ed. Burlington (MA): Jones & Bartlett Learning; 2023. 3. King K, Klawitter B. Nutrition Therapy. 3rd ed. Philadelphia (PA): Lippincott Williams & Wilkins; 2003. 4. Çelik F, Soylu M. Beslenme Danışmanlığı ve Eğitim Rehberi. Ankara: Ankara Nobel Tıp Kitabevleri; 2022. 5. Kutluay Merdol T. Beslenme Eğitimi ve Danışmanlığı. T.C. Sağlık Bakanlığı, Türkiye Halk Sağlığı Kurumu, Obezite, Diyabet ve Metabolik Hastalıklar Dairesi Başkanlığı, Sağlık Bakanlığı Yayın No: 726, Ankara, 2012. |
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. | ||||||
| 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 | |