Inform students about effective communication in nutrition and diet counseling services and preparing and presenting nutrition education.
Course Content
This course contains; Nutrition counseling and the definition of nutritional education,Nutrition counseling and the principles of nutritional education,Recognition of the factors affecting the counselees during the counseling,Cultural values,Educational materials and the preparation of these materials,Educational methods and ways of implementation,Points to be considered for the diverse groups and individuals’ education I,Points to be considered for the diverse groups and individuals’ education II,The qualifications of the trainer and the counselor,Behavioral change models,Basic counseling methods in the field of protective health,Communication obstacles,Practical study,Practical study.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. defirne the effective communication components in dietetic applications.
10, 16, 9
A
2. Define a nutritional education with the help of theory of learning and theory of behavioral change, and apply an effective nutritional education using appropriate material.
10, 16, 9
A
3. Evaluate the counseling and effectiveness of education.
Nutrition counseling and the definition of nutritional education
Preparation from related courses sources
2
Nutrition counseling and the principles of nutritional education
Preparation from related courses sources
3
Recognition of the factors affecting the counselees during the counseling
Preparation from related courses sources
4
Cultural values
Preparation from related courses sources
5
Educational materials and the preparation of these materials
Preparation from related courses sources
6
Educational methods and ways of implementation
Preparation from related courses sources
7
Points to be considered for the diverse groups and individuals’ education I
Preparation from related courses sources
8
Points to be considered for the diverse groups and individuals’ education II
Preparation from related courses sources
9
The qualifications of the trainer and the counselor
Preparation from related courses sources
10
Behavioral change models
Preparation from related courses sources
11
Basic counseling methods in the field of protective health
Preparation from related courses sources
12
Communication obstacles
Preparation from related courses sources
13
Practical study
Preparation from related courses sources
14
Practical study
Preparation from related courses sources
Resources
Powerpoint presentation files.
1. Nutrition Counseling and Education Skills for Dietetics Professionals. Holli B., Beto A.J. 2012.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
6
84
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
3
15
45
Quiz
0
0
0
Midterm Exam
3
5
15
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
201
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30)
7
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
NUTRITIONAL CONSULTATION & COMMUN. SKILLS
-
Fall Semester
3+0
3
7
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Second Cycle (Master's Degree)
Course Type
Elective
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Prof.Dr. Gülgün ERSOY
Assistant(s)
Aim
Inform students about effective communication in nutrition and diet counseling services and preparing and presenting nutrition education.
Course Content
This course contains; Nutrition counseling and the definition of nutritional education,Nutrition counseling and the principles of nutritional education,Recognition of the factors affecting the counselees during the counseling,Cultural values,Educational materials and the preparation of these materials,Educational methods and ways of implementation,Points to be considered for the diverse groups and individuals’ education I,Points to be considered for the diverse groups and individuals’ education II,The qualifications of the trainer and the counselor,Behavioral change models,Basic counseling methods in the field of protective health,Communication obstacles,Practical study,Practical study.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. defirne the effective communication components in dietetic applications.
10, 16, 9
A
2. Define a nutritional education with the help of theory of learning and theory of behavioral change, and apply an effective nutritional education using appropriate material.
10, 16, 9
A
3. Evaluate the counseling and effectiveness of education.
Nutrition counseling and the definition of nutritional education
Preparation from related courses sources
2
Nutrition counseling and the principles of nutritional education
Preparation from related courses sources
3
Recognition of the factors affecting the counselees during the counseling
Preparation from related courses sources
4
Cultural values
Preparation from related courses sources
5
Educational materials and the preparation of these materials
Preparation from related courses sources
6
Educational methods and ways of implementation
Preparation from related courses sources
7
Points to be considered for the diverse groups and individuals’ education I
Preparation from related courses sources
8
Points to be considered for the diverse groups and individuals’ education II
Preparation from related courses sources
9
The qualifications of the trainer and the counselor
Preparation from related courses sources
10
Behavioral change models
Preparation from related courses sources
11
Basic counseling methods in the field of protective health
Preparation from related courses sources
12
Communication obstacles
Preparation from related courses sources
13
Practical study
Preparation from related courses sources
14
Practical study
Preparation from related courses sources
Resources
Powerpoint presentation files.
1. Nutrition Counseling and Education Skills for Dietetics Professionals. Holli B., Beto A.J. 2012.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
