Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| LIFELONG NUTRITION | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Merve PEHLİVAN |
| Name of Lecturer(s) | Lect. Merve PEHLİVAN |
| Assistant(s) | |
| Aim | Students should have knowledge about the relationship between nutrition and health, nutritional elements, their functions, sources, energy metabolism, nutrition and common diseases during pregnancy, lactation, infancy and adulthood |
| Course Content | This course contains; Relationship between nutrition and health,Basic concepts about nutrition 1,Basic concepts about nutrition 2,Adequate and balanced diet 1,Adequate and balanced diet 2,Nutrition during pregnancy and lactation,Nutrition in infancy (0-1 years): Breast Milk,Nutrition in infancy (0-1 years): Complementary Nutrition,Nutrition in preschool period,Nutrition during school period,Nutrition during adolescence,Nutrition in special nutritional situations,Nutrition in old age. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Define the relationship between nutrition and health | 10, 16, 9 | A |
| Define nutrients and know their sources and requirements | 10, 16, 9 | A |
| Defines nutrition practices according to age groups. | 10, 16, 9 | A |
| Define the characteristics of nutrition during pregnancy and lactation periods | 10, 16, 9 | A |
| Define nutritional characteristics in infancy, childhood and adolescence | 10, 16, 9 | A |
| Define nutritional characteristics in old age | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Relationship between nutrition and health | Preparation of relevant compartments from recommended sources |
| 2 | Basic concepts about nutrition 1 | Preparation of relevant compartments from recommended sources |
| 3 | Basic concepts about nutrition 2 | Preparation of relevant compartments from recommended sources |
| 4 | Adequate and balanced diet 1 | Preparation of relevant compartments from recommended sources |
| 5 | Adequate and balanced diet 2 | Preparation of relevant compartments from recommended sources |
| 6 | Nutrition during pregnancy and lactation | Preparation of relevant compartments from recommended sources |
| 7 | Nutrition in infancy (0-1 years): Breast Milk | Preparation of relevant compartments from recommended sources |
| 8 | Nutrition in infancy (0-1 years): Complementary Nutrition | Preparation of relevant compartments from recommended sources |
| 9 | Nutrition in preschool period | Preparation of relevant compartments from recommended sources |
| 10 | Nutrition during school period | Preparation of relevant compartments from recommended sources |
| 12 | Nutrition during adolescence | Preparation of relevant compartments from recommended sources |
| 13 | Nutrition in special nutritional situations | Preparation of relevant compartments from recommended sources |
| 14 | Nutrition in old age | Preparation of relevant compartments from recommended sources |
| Resources |
| 1.Baysal A. Beslenme. 12. Baskı, Hatiboğlu Yayınevi. 2009 2.Gökçay G, Garipağaoğlu M. Çocukluk ve ergenlik döneminde beslenme. Saga Yayınları. 2022 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. Have the ability to use the scientific information to access, to follow, to evaluate and to apply the current literature in the field of midwifery. | ||||||
| 2 | PQ-2. Have the ability to use the theoretical and practical information with a holistic approach for society’s wealth and health in accordance with scientific developments in the field of health and midwifery. | X | |||||
| 3 | PQ-3. Define risky cases by using the knowledge and skills she has got in the field of midwifery and develop the evidence-based solutions. | ||||||
| 4 | PQ-4. Skillfully use the approaches in the intradisciplines and interdisciplines as a member of the health team. | X | |||||
| 5 | PQ-5. Function the adequate information about the regulations of midwifery practices. | X | |||||
| 6 | PQ-6. Have the projection ability to practice the acquired theoretical knowledge in the field of midwifery in clinics under the observations of professional trainers. | ||||||
| 7 | PQ-7. Skillfully use the scientific principles and methods in the field of midwifery. | ||||||
| 8 | PQ-8. Actively use the advanced technology in the midwifery practices by doing the scientific research in accordance with the current health policies. | ||||||
| 9 | PQ-9. Describe the public’s physical, mental and socio-cultural characteristics. | X | |||||
| 10 | PQ-10. Provide the necessary services to the women, the newborn, family and the public during preconception, pregnancy, birth process and postpartum period. | ||||||
| 11 | PQ-11. Make necessary birth control consultancy in order to improve maternal and child health. | ||||||
| 12 | PQ-12. Capable of conducting normal births in her own responsibility. | ||||||
| 13 | PQ-13. Closely follow and evaluate the national and international professional developments in the field of midwifery. | X | |||||
| 14 | PQ-14. Record and document all professional activities and applications. | ||||||
| 15 | PQ-15. Clearly show signs of adoption of life-long learning and openness to further development. | ||||||
| 16 | PQ-16. Communicate effectively by evaluating the human’s psycho-social aspects. | ||||||
| 17 | PQ-17. Proficient in English to follow the current knowledge in the field of midwifery. | ||||||
| 18 | PQ-18. Closely follow and evaluate the national and international professional developments in the field of midwifery. | ||||||
| 19 | PQ-19. Function in accordance with legislation and common law affecting midwifery practices. | ||||||
| 20 | PQ-20. Base midwifery practices on ethical decision making. | ||||||
| 21 | PQ-21. Familiar with and actively pursue the personal and public health, environmental, and work safety issues. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 15 | 15 | |||
| General Exam | 1 | 20 | 20 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 63 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(63/30) | 2 | |||||
| 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 |
|---|---|---|---|---|---|
| LIFELONG NUTRITION | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect. Merve PEHLİVAN |
| Name of Lecturer(s) | Lect. Merve PEHLİVAN |
| Assistant(s) | |
| Aim | Students should have knowledge about the relationship between nutrition and health, nutritional elements, their functions, sources, energy metabolism, nutrition and common diseases during pregnancy, lactation, infancy and adulthood |
| Course Content | This course contains; Relationship between nutrition and health,Basic concepts about nutrition 1,Basic concepts about nutrition 2,Adequate and balanced diet 1,Adequate and balanced diet 2,Nutrition during pregnancy and lactation,Nutrition in infancy (0-1 years): Breast Milk,Nutrition in infancy (0-1 years): Complementary Nutrition,Nutrition in preschool period,Nutrition during school period,Nutrition during adolescence,Nutrition in special nutritional situations,Nutrition in old age. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Define the relationship between nutrition and health | 10, 16, 9 | A |
| Define nutrients and know their sources and requirements | 10, 16, 9 | A |
| Defines nutrition practices according to age groups. | 10, 16, 9 | A |
| Define the characteristics of nutrition during pregnancy and lactation periods | 10, 16, 9 | A |
| Define nutritional characteristics in infancy, childhood and adolescence | 10, 16, 9 | A |
| Define nutritional characteristics in old age | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Relationship between nutrition and health | Preparation of relevant compartments from recommended sources |
| 2 | Basic concepts about nutrition 1 | Preparation of relevant compartments from recommended sources |
| 3 | Basic concepts about nutrition 2 | Preparation of relevant compartments from recommended sources |
| 4 | Adequate and balanced diet 1 | Preparation of relevant compartments from recommended sources |
| 5 | Adequate and balanced diet 2 | Preparation of relevant compartments from recommended sources |
| 6 | Nutrition during pregnancy and lactation | Preparation of relevant compartments from recommended sources |
| 7 | Nutrition in infancy (0-1 years): Breast Milk | Preparation of relevant compartments from recommended sources |
| 8 | Nutrition in infancy (0-1 years): Complementary Nutrition | Preparation of relevant compartments from recommended sources |
| 9 | Nutrition in preschool period | Preparation of relevant compartments from recommended sources |
| 10 | Nutrition during school period | Preparation of relevant compartments from recommended sources |
| 12 | Nutrition during adolescence | Preparation of relevant compartments from recommended sources |
| 13 | Nutrition in special nutritional situations | Preparation of relevant compartments from recommended sources |
| 14 | Nutrition in old age | Preparation of relevant compartments from recommended sources |
| Resources |
| 1.Baysal A. Beslenme. 12. Baskı, Hatiboğlu Yayınevi. 2009 2.Gökçay G, Garipağaoğlu M. Çocukluk ve ergenlik döneminde beslenme. Saga Yayınları. 2022 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. Have the ability to use the scientific information to access, to follow, to evaluate and to apply the current literature in the field of midwifery. | ||||||
| 2 | PQ-2. Have the ability to use the theoretical and practical information with a holistic approach for society’s wealth and health in accordance with scientific developments in the field of health and midwifery. | X | |||||
| 3 | PQ-3. Define risky cases by using the knowledge and skills she has got in the field of midwifery and develop the evidence-based solutions. | ||||||
| 4 | PQ-4. Skillfully use the approaches in the intradisciplines and interdisciplines as a member of the health team. | X | |||||
| 5 | PQ-5. Function the adequate information about the regulations of midwifery practices. | X | |||||
| 6 | PQ-6. Have the projection ability to practice the acquired theoretical knowledge in the field of midwifery in clinics under the observations of professional trainers. | ||||||
| 7 | PQ-7. Skillfully use the scientific principles and methods in the field of midwifery. | ||||||
| 8 | PQ-8. Actively use the advanced technology in the midwifery practices by doing the scientific research in accordance with the current health policies. | ||||||
| 9 | PQ-9. Describe the public’s physical, mental and socio-cultural characteristics. | X | |||||
| 10 | PQ-10. Provide the necessary services to the women, the newborn, family and the public during preconception, pregnancy, birth process and postpartum period. | ||||||
| 11 | PQ-11. Make necessary birth control consultancy in order to improve maternal and child health. | ||||||
| 12 | PQ-12. Capable of conducting normal births in her own responsibility. | ||||||
| 13 | PQ-13. Closely follow and evaluate the national and international professional developments in the field of midwifery. | X | |||||
| 14 | PQ-14. Record and document all professional activities and applications. | ||||||
| 15 | PQ-15. Clearly show signs of adoption of life-long learning and openness to further development. | ||||||
| 16 | PQ-16. Communicate effectively by evaluating the human’s psycho-social aspects. | ||||||
| 17 | PQ-17. Proficient in English to follow the current knowledge in the field of midwifery. | ||||||
| 18 | PQ-18. Closely follow and evaluate the national and international professional developments in the field of midwifery. | ||||||
| 19 | PQ-19. Function in accordance with legislation and common law affecting midwifery practices. | ||||||
| 20 | PQ-20. Base midwifery practices on ethical decision making. | ||||||
| 21 | PQ-21. Familiar with and actively pursue the personal and public health, environmental, and work safety issues. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |