Course Detail
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.. |
| Course Learning Outcomes | 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 | Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics. | ||||||
| 2 | Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies. | ||||||
| 3 | Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field. | ||||||
| 4 | Designs, conducts, and reports research, projects, and academic/professional activities. | ||||||
| 5 | Identifies nutrition-related challenges at both individual and community levels. | ||||||
| 6 | Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence. | ||||||
| 7 | Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics. | ||||||
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.. |
| Course Learning Outcomes | 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 | Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics. | ||||||
| 2 | Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies. | ||||||
| 3 | Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field. | ||||||
| 4 | Designs, conducts, and reports research, projects, and academic/professional activities. | ||||||
| 5 | Identifies nutrition-related challenges at both individual and community levels. | ||||||
| 6 | Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence. | ||||||
| 7 | Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |