Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITIONAL APPROACHES in IMPROVING HEALTH | BESD1231770 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | Explain students the nutritional practices to protection of health and to prevent diseases, and show them current research studies. |
| Course Content | This course contains; Nutrition and health. What is the optimal nutrition?,Nutritional approaches to improve health overview.,Nutrition to improve bone health.,Nutrition to improve cardio-vascular health.,Nutrition to prevent obesity.,Hormone health and nutrition.,Is diabetes can be prevented? The effect of nutrition to diabetes incidence.,The relation between nutrition and healthy immune system.,Eye health and nutrition.,Skin health and nutrition.,Kidney and liver health and nutrition.,Nutrition and digestive system.,Psycho-social health and nutrition.,Nutrition and mental health.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explain the relation between nutrition and health. | 10, 16, 18, 9 | A, E |
| 1.1. Define the optimal nutrition. | 10, 16, 18, 9 | A, E |
| 1.2. Exemplify researches to improve health. | 10, 16, 18, 9 | A, E |
| 1.3. Tell the difference between science vs popular science. | 10, 16, 18, 9 | A, E |
| 2. Explain the importance of nutrition in protection of health. | 10, 16, 18, 9 | A, E |
| 2.1. Debate the role of nutrition in protection of bone, cardiovascular, eye, skin, kidney, liver health. | 10, 16, 18, 9 | A, E |
| 2.2. Interpret the balanced diet for a healthy gastrointestinal system. | 10, 16, 18, 9 | A, E |
| 2.3. Interpret the balanced diet for a healthy gastrointestinal system. | 10, 16, 18, 9 | A, E |
| 2.4. Express the role of nutrition on hormonal health | 10, 16, 18, 9 | A, E |
| 3. Explain the role of nutrition to maintain social and psychological health. | 10, 16, 18, 9 | A, E |
| 3.1. Summarise the nutritional practices to improve mental functions. | 10, 16, 18, 9 | A, E |
| 3.2. Debate the effects of foods to mental performance. | 10, 16, 18, 9 | A, E |
| 3.3. Give the nutritional advices to improve mental functions for life. | 10, 16, 18, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition and health. What is the optimal nutrition? | Preparation from related course sources |
| 2 | Nutritional approaches to improve health overview. | Preparation from related course sources |
| 3 | Nutrition to improve bone health. | Preparation from related course sources |
| 4 | Nutrition to improve cardio-vascular health. | Preparation from related course sources |
| 5 | Nutrition to prevent obesity. | Preparation from related course sources |
| 6 | Hormone health and nutrition. | Preparation from related course sources |
| 7 | Is diabetes can be prevented? The effect of nutrition to diabetes incidence. | Preparation from related course sources |
| 8 | The relation between nutrition and healthy immune system. | Preparation from related course sources |
| 9 | Eye health and nutrition. | Preparation from related course sources |
| 10 | Skin health and nutrition. | Preparation from related course sources |
| 11 | Kidney and liver health and nutrition. | Preparation from related course sources |
| 12 | Nutrition and digestive system. | Preparation from related course sources |
| 13 | Psycho-social health and nutrition. | Preparation from related course sources |
| 14 | Nutrition and mental health. | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Nutrition and Fitness A. P. Simopoulos Karger-2004 2. Nutrition and Mental Health Ruth Leyse-Wallace CRC Press-2013 3. Pub med, science direct gibi veri kaynaklarından güncel makaleler |
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. | ||||||
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 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| 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 APPROACHES in IMPROVING HEALTH | BESD1231770 | Spring Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | Explain students the nutritional practices to protection of health and to prevent diseases, and show them current research studies. |
| Course Content | This course contains; Nutrition and health. What is the optimal nutrition?,Nutritional approaches to improve health overview.,Nutrition to improve bone health.,Nutrition to improve cardio-vascular health.,Nutrition to prevent obesity.,Hormone health and nutrition.,Is diabetes can be prevented? The effect of nutrition to diabetes incidence.,The relation between nutrition and healthy immune system.,Eye health and nutrition.,Skin health and nutrition.,Kidney and liver health and nutrition.,Nutrition and digestive system.,Psycho-social health and nutrition.,Nutrition and mental health.. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explain the relation between nutrition and health. | 10, 16, 18, 9 | A, E |
| 1.1. Define the optimal nutrition. | 10, 16, 18, 9 | A, E |
| 1.2. Exemplify researches to improve health. | 10, 16, 18, 9 | A, E |
| 1.3. Tell the difference between science vs popular science. | 10, 16, 18, 9 | A, E |
| 2. Explain the importance of nutrition in protection of health. | 10, 16, 18, 9 | A, E |
| 2.1. Debate the role of nutrition in protection of bone, cardiovascular, eye, skin, kidney, liver health. | 10, 16, 18, 9 | A, E |
| 2.2. Interpret the balanced diet for a healthy gastrointestinal system. | 10, 16, 18, 9 | A, E |
| 2.3. Interpret the balanced diet for a healthy gastrointestinal system. | 10, 16, 18, 9 | A, E |
| 2.4. Express the role of nutrition on hormonal health | 10, 16, 18, 9 | A, E |
| 3. Explain the role of nutrition to maintain social and psychological health. | 10, 16, 18, 9 | A, E |
| 3.1. Summarise the nutritional practices to improve mental functions. | 10, 16, 18, 9 | A, E |
| 3.2. Debate the effects of foods to mental performance. | 10, 16, 18, 9 | A, E |
| 3.3. Give the nutritional advices to improve mental functions for life. | 10, 16, 18, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition and health. What is the optimal nutrition? | Preparation from related course sources |
| 2 | Nutritional approaches to improve health overview. | Preparation from related course sources |
| 3 | Nutrition to improve bone health. | Preparation from related course sources |
| 4 | Nutrition to improve cardio-vascular health. | Preparation from related course sources |
| 5 | Nutrition to prevent obesity. | Preparation from related course sources |
| 6 | Hormone health and nutrition. | Preparation from related course sources |
| 7 | Is diabetes can be prevented? The effect of nutrition to diabetes incidence. | Preparation from related course sources |
| 8 | The relation between nutrition and healthy immune system. | Preparation from related course sources |
| 9 | Eye health and nutrition. | Preparation from related course sources |
| 10 | Skin health and nutrition. | Preparation from related course sources |
| 11 | Kidney and liver health and nutrition. | Preparation from related course sources |
| 12 | Nutrition and digestive system. | Preparation from related course sources |
| 13 | Psycho-social health and nutrition. | Preparation from related course sources |
| 14 | Nutrition and mental health. | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Nutrition and Fitness A. P. Simopoulos Karger-2004 2. Nutrition and Mental Health Ruth Leyse-Wallace CRC Press-2013 3. Pub med, science direct gibi veri kaynaklarından güncel makaleler |
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. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |