Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CURRENT APPROACHES in WEIGHT MANAGEMENT | BESD2131870 | Fall Semester | 2+0 | 2 | 8 |
| Course Program | Cuma 16:30-17:15 Cuma 17:30-18:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Nihal Zekiye ERDEM |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To inform students about weight control, weight loss and weight gain and to discuss recent/future research studies in weight management. |
| Course Content | This course contains; Definition and contents of weight management,Ideal weight, body mass index, and energy intake,Body composition analysers and basal metabolic rate calculators,Current/future health policies on weight management in Turkey,Dietary interventions for weight loss,Nutrients using for weight loss and related studies,Research studies on weight loss-I,Research studies on weight loss-II,Dietary interventions about weight gain,Nutrients using for weight gain and related studies,Research studies about weight gain,Nutritional interventions to protect healthy weight,Success in weight management,Research studies on weight maintenance. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explain current research studies about weight management. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 1.1. Define Body mass index, ideal weight and energy intake and related definitions. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 1.2. Compare the body composition analysers and the basal metabolic rate calculators. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 1.3. Evaluate the current/future health policies on weight management in Turkey. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2. Explain dietary interventions to lose weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.1. Judge the dietary supplements to lose weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.2. Explicate the role of physical activity in weight loss. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.3. Exemplify research studies about weight loss. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3. Explain the dietary interventions to gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.1. Examine the nutrients related to gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.2. Discuss the role of physical activity in gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.3. Exemplify the research studies about gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4. Express the dietary interventions for weight maintenance. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4.1. Tell the significant factors in weight maintenance. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4.2. Judge the causes of failure in weight maintenance. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4.3. Evaluate habits of persons who maintain a healthy weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 19: Brainstorming Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and contents of weight management | Preparation from related course sources |
| 2 | Ideal weight, body mass index, and energy intake | Preparation from related course sources |
| 3 | Body composition analysers and basal metabolic rate calculators | Preparation from related course sources |
| 4 | Current/future health policies on weight management in Turkey | Preparation from related course sources |
| 5 | Dietary interventions for weight loss | Preparation from related course sources |
| 6 | Nutrients using for weight loss and related studies | Preparation from related course sources |
| 7 | Research studies on weight loss-I | Preparation from related course sources |
| 8 | Research studies on weight loss-II | Preparation from related course sources |
| 9 | Dietary interventions about weight gain | Preparation from related course sources |
| 10 | Nutrients using for weight gain and related studies | Preparation from related course sources |
| 11 | Research studies about weight gain | Preparation from related course sources |
| 12 | Nutritional interventions to protect healthy weight | Preparation from related course sources |
| 13 | Success in weight management | Preparation from related course sources |
| 14 | Research studies on weight maintenance | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Obezitede Ağırlık Yönetimi ve Diyet Yaklaşımları Muhittin Tayfur, Betül Çiçek. Beslenme ve Diyetetik Güncel Konular-3. Hatipoğlu Basım ve Yayın. 2016. 2. Türkiye'ye Özgü Besin ve Beslenme Rehberi Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü-2015 3. Articles from 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 | 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. | ||||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 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. | ||||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | ||||||
| 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 |
|---|---|---|---|---|---|
| CURRENT APPROACHES in WEIGHT MANAGEMENT | BESD2131870 | Fall Semester | 2+0 | 2 | 8 |
| Course Program | Cuma 16:30-17:15 Cuma 17:30-18:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Nihal Zekiye ERDEM |
| Name of Lecturer(s) | Assist.Prof. Nihal Zekiye ERDEM |
| Assistant(s) | |
| Aim | To inform students about weight control, weight loss and weight gain and to discuss recent/future research studies in weight management. |
| Course Content | This course contains; Definition and contents of weight management,Ideal weight, body mass index, and energy intake,Body composition analysers and basal metabolic rate calculators,Current/future health policies on weight management in Turkey,Dietary interventions for weight loss,Nutrients using for weight loss and related studies,Research studies on weight loss-I,Research studies on weight loss-II,Dietary interventions about weight gain,Nutrients using for weight gain and related studies,Research studies about weight gain,Nutritional interventions to protect healthy weight,Success in weight management,Research studies on weight maintenance. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Explain current research studies about weight management. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 1.1. Define Body mass index, ideal weight and energy intake and related definitions. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 1.2. Compare the body composition analysers and the basal metabolic rate calculators. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 1.3. Evaluate the current/future health policies on weight management in Turkey. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2. Explain dietary interventions to lose weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.1. Judge the dietary supplements to lose weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.2. Explicate the role of physical activity in weight loss. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 2.3. Exemplify research studies about weight loss. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3. Explain the dietary interventions to gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.1. Examine the nutrients related to gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.2. Discuss the role of physical activity in gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 3.3. Exemplify the research studies about gain weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4. Express the dietary interventions for weight maintenance. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4.1. Tell the significant factors in weight maintenance. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4.2. Judge the causes of failure in weight maintenance. | 10, 16, 18, 19, 4, 9 | A, D, E |
| 4.3. Evaluate habits of persons who maintain a healthy weight. | 10, 16, 18, 19, 4, 9 | A, D, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 19: Brainstorming Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and contents of weight management | Preparation from related course sources |
| 2 | Ideal weight, body mass index, and energy intake | Preparation from related course sources |
| 3 | Body composition analysers and basal metabolic rate calculators | Preparation from related course sources |
| 4 | Current/future health policies on weight management in Turkey | Preparation from related course sources |
| 5 | Dietary interventions for weight loss | Preparation from related course sources |
| 6 | Nutrients using for weight loss and related studies | Preparation from related course sources |
| 7 | Research studies on weight loss-I | Preparation from related course sources |
| 8 | Research studies on weight loss-II | Preparation from related course sources |
| 9 | Dietary interventions about weight gain | Preparation from related course sources |
| 10 | Nutrients using for weight gain and related studies | Preparation from related course sources |
| 11 | Research studies about weight gain | Preparation from related course sources |
| 12 | Nutritional interventions to protect healthy weight | Preparation from related course sources |
| 13 | Success in weight management | Preparation from related course sources |
| 14 | Research studies on weight maintenance | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Obezitede Ağırlık Yönetimi ve Diyet Yaklaşımları Muhittin Tayfur, Betül Çiçek. Beslenme ve Diyetetik Güncel Konular-3. Hatipoğlu Basım ve Yayın. 2016. 2. Türkiye'ye Özgü Besin ve Beslenme Rehberi Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü-2015 3. Articles from 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 | 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. | ||||||
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 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. | ||||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | ||||||
| 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 | |