Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION in CHILDHOOD & ADOLESCENCE | - | Spring 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 | To provide students with skills such as the evaluation of growth and development of infancy, childhood and adolescence, the importance of breast milk, encountered problems, solution offers. |
| Course Content | This course contains; Evaluation of the growth and development in infancy, childhood and adolescence periods.,The importance of breast milk, ingredients of it, efficiency of it, sufficiency and preservation of it during babyhood.,The supplementation of breast milk and contraindications,Nutrition with formulas in infancy,The nutrition of the premature baby,The applications of supplementary nutritions,Pre-school nutrition, problems and solution offers.,While-school nutrition, nutritional problems and solution offers.,Adolescence period nutrition,The nutritional suggestions of cases such as bone health, pregnancy, eating disorders, etc. in the adolescence period.,The factors affecting nutrition of the infancy, childhood and adolescence periods.,The nutrition of the young athlete.,Practice of the food and diet security in children: fast instant food, organic food, traditional ways of practice.,General evaluation and discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the growth and development of infancy, childhood and adolescence periods. | 10, 16, 18, 4, 9 | A, D, F |
| 2. Summarize theoretical and practical applications related to premature and normal infancy nutrition. | 10, 16, 18, 4, 9 | A, D, F |
| 3. Determine a diet program for the periods of pre-school, school and adolescence. | 10, 16, 18, 4, 9 | A, D, F |
| 4. Define the factors affecting nutrition in infancy, childhood and adolescence periods. | 10, 16, 18, 4, 9 | A, D, F |
| 5. Interpret the applications related to food and diet security. | 10, 16, 18, 4, 9 | A, D, F |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Evaluation of the growth and development in infancy, childhood and adolescence periods. | Preparation from related courses sources |
| 2 | The importance of breast milk, ingredients of it, efficiency of it, sufficiency and preservation of it during babyhood. | Preparation from related courses sources |
| 3 | The supplementation of breast milk and contraindications | Preparation from related courses sources |
| 4 | Nutrition with formulas in infancy | Preparation from related courses sources |
| 5 | The nutrition of the premature baby | Preparation from related courses sources |
| 6 | The applications of supplementary nutritions | Preparation from related courses sources |
| 7 | Pre-school nutrition, problems and solution offers. | Preparation from related courses sources |
| 8 | While-school nutrition, nutritional problems and solution offers. | Preparation from related courses sources |
| 9 | Adolescence period nutrition | Preparation from related courses sources |
| 10 | The nutritional suggestions of cases such as bone health, pregnancy, eating disorders, etc. in the adolescence period. | Preparation from related courses sources |
| 11 | The factors affecting nutrition of the infancy, childhood and adolescence periods. | Preparation from related courses sources |
| 12 | The nutrition of the young athlete. | Preparation from related courses sources |
| 13 | Practice of the food and diet security in children: fast instant food, organic food, traditional ways of practice. | Preparation from related courses sources |
| 14 | General evaluation and discussion | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files |
| 1. Lawrence RA, Lawrence MR.Breastfeeding. A guıde fort he medical profession. 7th edition. Mosby Elsevier. 2011. 2. American Academy of Pediatrics. Pediatric Nutrition Handbook. Sixth Edition. 2009. 3. Gökçay G. Garipağaoğlu M. Çocukluk ve Ergenlik Döneminde Beslenme Saga Yayınları 2002. 4. American Academy of Pediatrics. Nutrition. Bright Futures. Third Edition. 2011. 5. Pediatri I-II Eds:Neyzi O. Ertuğrul T. 3.baskı-2010. 6. Uluslararası beslenme ve diyetetik dergileri (Pediatrics, JADA, Am J Clin. Nutr, vb.) |
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 |
|---|---|---|---|---|---|
| NUTRITION in CHILDHOOD & ADOLESCENCE | - | Spring 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 | To provide students with skills such as the evaluation of growth and development of infancy, childhood and adolescence, the importance of breast milk, encountered problems, solution offers. |
| Course Content | This course contains; Evaluation of the growth and development in infancy, childhood and adolescence periods.,The importance of breast milk, ingredients of it, efficiency of it, sufficiency and preservation of it during babyhood.,The supplementation of breast milk and contraindications,Nutrition with formulas in infancy,The nutrition of the premature baby,The applications of supplementary nutritions,Pre-school nutrition, problems and solution offers.,While-school nutrition, nutritional problems and solution offers.,Adolescence period nutrition,The nutritional suggestions of cases such as bone health, pregnancy, eating disorders, etc. in the adolescence period.,The factors affecting nutrition of the infancy, childhood and adolescence periods.,The nutrition of the young athlete.,Practice of the food and diet security in children: fast instant food, organic food, traditional ways of practice.,General evaluation and discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluate the growth and development of infancy, childhood and adolescence periods. | 10, 16, 18, 4, 9 | A, D, F |
| 2. Summarize theoretical and practical applications related to premature and normal infancy nutrition. | 10, 16, 18, 4, 9 | A, D, F |
| 3. Determine a diet program for the periods of pre-school, school and adolescence. | 10, 16, 18, 4, 9 | A, D, F |
| 4. Define the factors affecting nutrition in infancy, childhood and adolescence periods. | 10, 16, 18, 4, 9 | A, D, F |
| 5. Interpret the applications related to food and diet security. | 10, 16, 18, 4, 9 | A, D, F |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Evaluation of the growth and development in infancy, childhood and adolescence periods. | Preparation from related courses sources |
| 2 | The importance of breast milk, ingredients of it, efficiency of it, sufficiency and preservation of it during babyhood. | Preparation from related courses sources |
| 3 | The supplementation of breast milk and contraindications | Preparation from related courses sources |
| 4 | Nutrition with formulas in infancy | Preparation from related courses sources |
| 5 | The nutrition of the premature baby | Preparation from related courses sources |
| 6 | The applications of supplementary nutritions | Preparation from related courses sources |
| 7 | Pre-school nutrition, problems and solution offers. | Preparation from related courses sources |
| 8 | While-school nutrition, nutritional problems and solution offers. | Preparation from related courses sources |
| 9 | Adolescence period nutrition | Preparation from related courses sources |
| 10 | The nutritional suggestions of cases such as bone health, pregnancy, eating disorders, etc. in the adolescence period. | Preparation from related courses sources |
| 11 | The factors affecting nutrition of the infancy, childhood and adolescence periods. | Preparation from related courses sources |
| 12 | The nutrition of the young athlete. | Preparation from related courses sources |
| 13 | Practice of the food and diet security in children: fast instant food, organic food, traditional ways of practice. | Preparation from related courses sources |
| 14 | General evaluation and discussion | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files |
| 1. Lawrence RA, Lawrence MR.Breastfeeding. A guıde fort he medical profession. 7th edition. Mosby Elsevier. 2011. 2. American Academy of Pediatrics. Pediatric Nutrition Handbook. Sixth Edition. 2009. 3. Gökçay G. Garipağaoğlu M. Çocukluk ve Ergenlik Döneminde Beslenme Saga Yayınları 2002. 4. American Academy of Pediatrics. Nutrition. Bright Futures. Third Edition. 2011. 5. Pediatri I-II Eds:Neyzi O. Ertuğrul T. 3.baskı-2010. 6. Uluslararası beslenme ve diyetetik dergileri (Pediatrics, JADA, Am J Clin. Nutr, vb.) |
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 | |