Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| DIETARY APPROACHES in EATING DISORDERS | BESD1137980 | Fall 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) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | Learn the definition and the biology of the eating disorders, ealize the cognitive behavioral and nutriton therapy of the eating disorders. |
| Course Content | This course contains; The description and classification of eating disroders,Epidemiology of eating disroders,Evaluation principles of eating disorders,The biology of eating disorders,The biology of eating disorders,Treatment of anorexia nervosa,Treatment of anorexia nervosa,Treatment of bulimia nervosa,Treatment of binge eating disorders,Treatment of night eating syndrome,Overating,Cognitive behavioral therapy in eating disorders,Nutrition education in eating disorders,Nutrition education in eating disorders. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Define all the information related to weight control in details. | 10, 9 | A, F |
| 1.1. Distinguish the factors that determine weight control. | 10, 9 | A, F |
| 1.2. Compare the personal differences in the weight control. | 10, 9 | A, F |
| 1.3. Categorize the anthropometric methods utilized in the weight control evaluation | 10, 9 | A, F |
| 2. Plan a medical nutrition therapy for obesity. | 10, 9 | A, F |
| 2.1. Criticize the definition, classification and risk factors of obesity. | 10, 9 | A, F |
| 2.2. Evaluate the physiological and psychosocial complications of obesity. | 10, 9 | A, F |
| 2.3. Interpret the current nutrition suggestions of the obesity treatment. | 10, 9 | A, F |
| 2.4. Plan personalized diet program for obesity. | 10, 9 | A, F |
| 3. Implement nutrition therapy for the eating disorders | 10, 9 | A, F |
| 3.1. Distinguish the definition and complications of anorexia nervosa. | 10, 9 | A, F |
| 3.2. Plan a nutrition therapy for the anorexia nervosa. | 10, 9 | A, F |
| 3.3. Distinguish the definition and complications of Bulimia nervosa. | 10, 9 | A, F |
| 3.4. Plan a nutrition therapy for the Bulimia nervosa. | 10, 9 | A, F |
| 3.5. Define the other eating disorders (ortorexia, binge eating vb.) and plan a nutrition therapy. | 10, 9 | A, F |
| Teaching Methods: | 10: Discussion Method, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The description and classification of eating disroders | Preparation from related course sources |
| 2 | Epidemiology of eating disroders | Preparation from related course sources |
| 3 | Evaluation principles of eating disorders | Preparation from related course sources |
| 4 | The biology of eating disorders | Preparation from related course sources |
| 5 | The biology of eating disorders | Preparation from related course sources |
| 6 | Treatment of anorexia nervosa | Preparation from related course sources |
| 7 | Treatment of anorexia nervosa | Preparation from related course sources |
| 8 | Treatment of bulimia nervosa | Preparation from related course sources |
| 9 | Treatment of binge eating disorders | Preparation from related course sources |
| 10 | Treatment of night eating syndrome | Preparation from related course sources |
| 11 | Overating | Preparation from related course sources |
| 12 | Cognitive behavioral therapy in eating disorders | Preparation from related course sources |
| 13 | Nutrition education in eating disorders | Preparation from related course sources |
| 14 | Nutrition education in eating disorders | Preparation from related course sources |
| Resources |
| PowerPoint presentations, paper, book sections |
| 1.Becker AE, Grinspoon SK, Klibanski A, Herzog DB. Eating disorders.New England Journal of Medicine, 1999; 340(14): 1092-8. 2.Andersen AE. Eating disorders in males. In: Brownell KD, Fairburn CG, eds. Eating disorders and obesity: a comprehensive handbook.New York: Guilford Press, 1995; 177-87. 3.Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008. |
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 |
|---|---|---|---|---|---|
| DIETARY APPROACHES in EATING DISORDERS | BESD1137980 | Fall 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) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | Learn the definition and the biology of the eating disorders, ealize the cognitive behavioral and nutriton therapy of the eating disorders. |
| Course Content | This course contains; The description and classification of eating disroders,Epidemiology of eating disroders,Evaluation principles of eating disorders,The biology of eating disorders,The biology of eating disorders,Treatment of anorexia nervosa,Treatment of anorexia nervosa,Treatment of bulimia nervosa,Treatment of binge eating disorders,Treatment of night eating syndrome,Overating,Cognitive behavioral therapy in eating disorders,Nutrition education in eating disorders,Nutrition education in eating disorders. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Define all the information related to weight control in details. | 10, 9 | A, F |
| 1.1. Distinguish the factors that determine weight control. | 10, 9 | A, F |
| 1.2. Compare the personal differences in the weight control. | 10, 9 | A, F |
| 1.3. Categorize the anthropometric methods utilized in the weight control evaluation | 10, 9 | A, F |
| 2. Plan a medical nutrition therapy for obesity. | 10, 9 | A, F |
| 2.1. Criticize the definition, classification and risk factors of obesity. | 10, 9 | A, F |
| 2.2. Evaluate the physiological and psychosocial complications of obesity. | 10, 9 | A, F |
| 2.3. Interpret the current nutrition suggestions of the obesity treatment. | 10, 9 | A, F |
| 2.4. Plan personalized diet program for obesity. | 10, 9 | A, F |
| 3. Implement nutrition therapy for the eating disorders | 10, 9 | A, F |
| 3.1. Distinguish the definition and complications of anorexia nervosa. | 10, 9 | A, F |
| 3.2. Plan a nutrition therapy for the anorexia nervosa. | 10, 9 | A, F |
| 3.3. Distinguish the definition and complications of Bulimia nervosa. | 10, 9 | A, F |
| 3.4. Plan a nutrition therapy for the Bulimia nervosa. | 10, 9 | A, F |
| 3.5. Define the other eating disorders (ortorexia, binge eating vb.) and plan a nutrition therapy. | 10, 9 | A, F |
| Teaching Methods: | 10: Discussion Method, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The description and classification of eating disroders | Preparation from related course sources |
| 2 | Epidemiology of eating disroders | Preparation from related course sources |
| 3 | Evaluation principles of eating disorders | Preparation from related course sources |
| 4 | The biology of eating disorders | Preparation from related course sources |
| 5 | The biology of eating disorders | Preparation from related course sources |
| 6 | Treatment of anorexia nervosa | Preparation from related course sources |
| 7 | Treatment of anorexia nervosa | Preparation from related course sources |
| 8 | Treatment of bulimia nervosa | Preparation from related course sources |
| 9 | Treatment of binge eating disorders | Preparation from related course sources |
| 10 | Treatment of night eating syndrome | Preparation from related course sources |
| 11 | Overating | Preparation from related course sources |
| 12 | Cognitive behavioral therapy in eating disorders | Preparation from related course sources |
| 13 | Nutrition education in eating disorders | Preparation from related course sources |
| 14 | Nutrition education in eating disorders | Preparation from related course sources |
| Resources |
| PowerPoint presentations, paper, book sections |
| 1.Becker AE, Grinspoon SK, Klibanski A, Herzog DB. Eating disorders.New England Journal of Medicine, 1999; 340(14): 1092-8. 2.Andersen AE. Eating disorders in males. In: Brownell KD, Fairburn CG, eds. Eating disorders and obesity: a comprehensive handbook.New York: Guilford Press, 1995; 177-87. 3.Baysal A. ve ark. Diyet El Kitabı, Hatiboğlu, Yenilenmiş 5. baskı, Ankara, 2008. |
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 | |