Explain students the relation between psychology and nutrition and teach them eating disorders.
Course Content
This course contains; Theoretical models of food choice: Developmental and cognitive models,Physiological and psychological models,Mental health and metabolism,The regulation of appetite, hunger and satiety,Mood and food addiction,Emotional metabolism,Bio-circadion nutrition-1,Bio-circadion nutrition-2,Eating disorders: Anorexia nervosa,Bulimia nervosa,Orthorexia,Night eating syndrome,Current research studies.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Explain the theoretical models of food choice.
10, 16, 9
A
2. Relate between gut and brain.
10, 16, 9
A
3. Relate between the bio-circadian rhythm and nutrition.
10, 16, 9
A
4. Interpret the causes, process and consequences of eating disorders.
Theoretical models of food choice: Developmental and cognitive models
Preparation from related courses sources
2
Physiological and psychological models
Preparation from related courses sources
3
Mental health and metabolism
Preparation from related courses sources
4
The regulation of appetite, hunger and satiety
Preparation from related courses sources
5
Mood and food addiction
Preparation from related courses sources
6
Emotional metabolism
Preparation from related courses sources
7
Bio-circadion nutrition-1
Preparation from related courses sources
8
Bio-circadion nutrition-2
Preparation from related courses sources
9
Eating disorders: Anorexia nervosa
Preparation from related courses sources
10
Bulimia nervosa
Preparation from related courses sources
11
Orthorexia
Preparation from related courses sources
12
Night eating syndrome
Preparation from related courses sources
13
Current research studies
Preparation from related courses sources
Resources
Lecture notes
1. The Psychology of Eating and Drinking. A. W. Logue. Brunner-Routledge. Taylor-Francis Books. 2004. 2. The Psychology of Eating From Healthy to Disordered Behavior. Wiley-Blackwell. 2010. 3. The Psychology of Food Choice. R. Shepherd and M. Raats. CABI. 2006. 4. The Nutritional Psychology of Childhood. Robert Drewett. Cambridge University Press. 2007. 5.Pub med, science direct etc.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Accesses scientifically validated knowledge in the field of Nutrition and Dietetics.
2
Evaluates, interprets, and disseminates acquired knowledge and data.
3
Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation.
4
Identifies nutrition-related problems at both individual and societal levels.
5
Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence.
6
Communicates and shares acquired expertise with relevant institutions and/or individuals.
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
14
3
42
Term Project
1
15
15
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
7
7
General Exam
1
12
12
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
202
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(202/30)
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 PSYCHOLOGY
BESY1231250
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
Assist.Prof. Emre BAYRAKTAROĞLU
Name of Lecturer(s)
Assist.Prof. Emre BAYRAKTAROĞLU
Assistant(s)
Aim
Explain students the relation between psychology and nutrition and teach them eating disorders.
Course Content
This course contains; Theoretical models of food choice: Developmental and cognitive models,Physiological and psychological models,Mental health and metabolism,The regulation of appetite, hunger and satiety,Mood and food addiction,Emotional metabolism,Bio-circadion nutrition-1,Bio-circadion nutrition-2,Eating disorders: Anorexia nervosa,Bulimia nervosa,Orthorexia,Night eating syndrome,Current research studies.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Explain the theoretical models of food choice.
10, 16, 9
A
2. Relate between gut and brain.
10, 16, 9
A
3. Relate between the bio-circadian rhythm and nutrition.
10, 16, 9
A
4. Interpret the causes, process and consequences of eating disorders.
Theoretical models of food choice: Developmental and cognitive models
Preparation from related courses sources
2
Physiological and psychological models
Preparation from related courses sources
3
Mental health and metabolism
Preparation from related courses sources
4
The regulation of appetite, hunger and satiety
Preparation from related courses sources
5
Mood and food addiction
Preparation from related courses sources
6
Emotional metabolism
Preparation from related courses sources
7
Bio-circadion nutrition-1
Preparation from related courses sources
8
Bio-circadion nutrition-2
Preparation from related courses sources
9
Eating disorders: Anorexia nervosa
Preparation from related courses sources
10
Bulimia nervosa
Preparation from related courses sources
11
Orthorexia
Preparation from related courses sources
12
Night eating syndrome
Preparation from related courses sources
13
Current research studies
Preparation from related courses sources
Resources
Lecture notes
1. The Psychology of Eating and Drinking. A. W. Logue. Brunner-Routledge. Taylor-Francis Books. 2004. 2. The Psychology of Eating From Healthy to Disordered Behavior. Wiley-Blackwell. 2010. 3. The Psychology of Food Choice. R. Shepherd and M. Raats. CABI. 2006. 4. The Nutritional Psychology of Childhood. Robert Drewett. Cambridge University Press. 2007. 5.Pub med, science direct etc.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Accesses scientifically validated knowledge in the field of Nutrition and Dietetics.
2
Evaluates, interprets, and disseminates acquired knowledge and data.
3
Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation.
4
Identifies nutrition-related problems at both individual and societal levels.
5
Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence.
6
Communicates and shares acquired expertise with relevant institutions and/or individuals.
