To discuss the current nutrition intervention for improving the health of children, to explain work towards the prevention of diseases related to nutrition.
Course Content
This course contains; Breast Milk,Cow's Milk,Omega-3 fatty acids,Probiotics and Prebiotics,Vitamins,Vitamin A, vitamin D, folic acid,Minerals, Iron, calcium, zinc,Carbohydrates, proteins and fats,Water and hydration,The importance of nutrition education,The impact of social media in the development of child health and nutrition industry,Presentations,Presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Discuss the relationship between nutrition and health.
10, 16, 18, 4, 9
A, E, H
1.1 Distinguish optimal nutrition.
10, 16, 18, 4, 9
A, E, H
1.2 work done to improve the health of examples.
10, 16, 18, 4, 9
A, E, H
1.3 assess the role of nutrition in the prevention of psychological and social health.
10, 16, 18, 4, 9
A, D, E, H
2. diseases in children, causes, to classify laboratory and clinical findings.
10, 16, 18, 4, 9
A, E, H
2.1. Disease based on the clinical and laboratory findings, determine their daily energy and nutrient requirements.
10, 16, 18, 4, 9
A, E, H
2.2. It arranges to meet the requirements of menus.
10, 16, 18, 4, 9
A, E, H
2.3. Child nutrition and informed the family that approach.
10, 16, 18, 4, 9
A, E, H
3. Evaluate children with acute and chronic diseases and diet.
10, 16, 18, 4, 9
A, E, H
3.1. Evaluate the growth and development of children and their nutritional status.
10, 16, 18, 4, 9
A, E, H
3.2. Diet plans based on experience and laboratory findings.
10, 16, 18, 4, 9
A, E, H
3.3. During the implementation of the diet is to develop solutions to problems that arise.
A: Traditional Written Exam, D: Oral Exam, E: Homework, H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
1
Breast Milk
Preparation from related course sources
2
Cow's Milk
Preparation from related course sources
3
Omega-3 fatty acids
Preparation from related course sources
4
Probiotics and Prebiotics
Preparation from related course sources
5
Vitamins
Preparation from related course sources
6
Vitamin A, vitamin D, folic acid
Preparation from related course sources
7
Minerals
Preparation from related course sources
8
Iron, calcium, zinc
Preparation from related course sources
9
Carbohydrates, proteins and fats
Preparation from related course sources
10
Water and hydration
Preparation from related course sources
11
The importance of nutrition education
Preparation from related course sources
12
The impact of social media in the development of child health and nutrition industry
Preparation from related course sources
13
Presentations
Preparation from related course sources
14
Presentations
Preparation from related course sources
Resources
Lecturer's notes.
1. American Academy of Pediatrics. Pediatric Nutrition Handbook. Sixth Edition. 2009.
2. Shaw V.Lawson M. Clinical Pediatric Dietetics Second Edition Blacwell Sciences Ltd.-2001.
3. Köksal G, Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi Hatipoğlu Yayınları 2000.
4. Pediatri I-II Eds:Neyzi O. Ertuğrul T. 3.baskı-2010.
5. Pediatric Nutrition in Practice. Eds:Koletzko B. Nestle Nutrition Enstitutes. Karger, 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.
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
NUTRITION in DEVELOPMENT of CHILD HEALTH
BESD2137990
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)
Prof.Dr. Gülgün ERSOY
Assistant(s)
Aim
To discuss the current nutrition intervention for improving the health of children, to explain work towards the prevention of diseases related to nutrition.
Course Content
This course contains; Breast Milk,Cow's Milk,Omega-3 fatty acids,Probiotics and Prebiotics,Vitamins,Vitamin A, vitamin D, folic acid,Minerals, Iron, calcium, zinc,Carbohydrates, proteins and fats,Water and hydration,The importance of nutrition education,The impact of social media in the development of child health and nutrition industry,Presentations,Presentations.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Discuss the relationship between nutrition and health.
10, 16, 18, 4, 9
A, E, H
1.1 Distinguish optimal nutrition.
10, 16, 18, 4, 9
A, E, H
1.2 work done to improve the health of examples.
10, 16, 18, 4, 9
A, E, H
1.3 assess the role of nutrition in the prevention of psychological and social health.
10, 16, 18, 4, 9
A, D, E, H
2. diseases in children, causes, to classify laboratory and clinical findings.
10, 16, 18, 4, 9
A, E, H
2.1. Disease based on the clinical and laboratory findings, determine their daily energy and nutrient requirements.
10, 16, 18, 4, 9
A, E, H
2.2. It arranges to meet the requirements of menus.
10, 16, 18, 4, 9
A, E, H
2.3. Child nutrition and informed the family that approach.
10, 16, 18, 4, 9
A, E, H
3. Evaluate children with acute and chronic diseases and diet.
10, 16, 18, 4, 9
A, E, H
3.1. Evaluate the growth and development of children and their nutritional status.
10, 16, 18, 4, 9
A, E, H
3.2. Diet plans based on experience and laboratory findings.
10, 16, 18, 4, 9
A, E, H
3.3. During the implementation of the diet is to develop solutions to problems that arise.
A: Traditional Written Exam, D: Oral Exam, E: Homework, H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
1
Breast Milk
Preparation from related course sources
2
Cow's Milk
Preparation from related course sources
3
Omega-3 fatty acids
Preparation from related course sources
4
Probiotics and Prebiotics
Preparation from related course sources
5
Vitamins
Preparation from related course sources
6
Vitamin A, vitamin D, folic acid
Preparation from related course sources
7
Minerals
Preparation from related course sources
8
Iron, calcium, zinc
Preparation from related course sources
9
Carbohydrates, proteins and fats
Preparation from related course sources
10
Water and hydration
Preparation from related course sources
11
The importance of nutrition education
Preparation from related course sources
12
The impact of social media in the development of child health and nutrition industry
Preparation from related course sources
13
Presentations
Preparation from related course sources
14
Presentations
Preparation from related course sources
Resources
Lecturer's notes.
1. American Academy of Pediatrics. Pediatric Nutrition Handbook. Sixth Edition. 2009.
2. Shaw V.Lawson M. Clinical Pediatric Dietetics Second Edition Blacwell Sciences Ltd.-2001.
3. Köksal G, Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi Hatipoğlu Yayınları 2000.
4. Pediatri I-II Eds:Neyzi O. Ertuğrul T. 3.baskı-2010.
5. Pediatric Nutrition in Practice. Eds:Koletzko B. Nestle Nutrition Enstitutes. Karger, 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.
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.
