Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION PSYCHOLOGY | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | Explain students the relation between nutrition and psychology and tell them the causes and consequences of some eating behaviour. |
| Course Content | This course contains; Introduction to psychology of nutrition,Taste perception and food preferences,The development of feeding behaviour: Infancy and children,Psychological causes of food choices.,Impacts of nutrients on behaviour,Psychology of emotional hunger, appetite, and overeating,Psychology of obesity, undernutrition, and body perception,Eating disorders and disordered eating. Treatment strategies overview,Diet Industry,Dietary behaviour of consumers and psychology of consumption,Psychology of fasting and diet,Psychology of community nutrition,Psychology of thirst and fluid intake,Current research studies. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Debates the food preferences. | 10, 16, 18, 9 | E |
| 2. Evaluates the effects of mood on eating behavior. | 10, 16, 18, 9 | E |
| 3. Examines the psychologic causes of obesity and underweight. | 10, 16, 18, 9 | E |
| 4. Defines anorexia, bulimia, and orthorexia. | 10, 16, 18, 9 | E |
| 5. Explains the effects of diet industry on nutritional psychology. | 10, 16, 18, 9 | E |
| 6. Explains the effects of worship and social activities on nutritional psychology. | 10, 16, 18, 9 | E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to psychology of nutrition | Preparation from suggested course sources |
| 2 | Taste perception and food preferences | Preparation from suggested course sources |
| 3 | The development of feeding behaviour: Infancy and children | Preparation from suggested course sources |
| 4 | Psychological causes of food choices. | Preparation from suggested course sources |
| 5 | Impacts of nutrients on behaviour | Preparation from suggested course sources |
| 6 | Psychology of emotional hunger, appetite, and overeating | Preparation from suggested course sources |
| 7 | Psychology of obesity, undernutrition, and body perception | Preparation from suggested course sources |
| 8 | Eating disorders and disordered eating. Treatment strategies overview | Preparation from suggested course sources |
| 9 | Diet Industry | Preparation from suggested course sources |
| 10 | Dietary behaviour of consumers and psychology of consumption | Preparation from suggested course sources |
| 11 | Psychology of fasting and diet | Preparation from suggested course sources |
| 12 | Psychology of community nutrition | Preparation from suggested course sources |
| 13 | Psychology of thirst and fluid intake | Preparation from suggested course sources |
| 14 | Current research studies | Preparation from suggested course sources |
| Resources |
| Lecture notes |
| 1. The Psychology of Eating and Drinking. A. W. Logue. Brunner-Routledge. Taylor-Francis Books. 2004. 2. The Psychology of Eating From Healthy to Disordered Behavior. Wiley-Blackwell. 2010. 3. The Psychology of Food Choice. R. Shepherd and M. Raats. CABI. 2006. 4. The Nutritional Psychology of Childhood. Robert Drewett. Cambridge University Press. 2007. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
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 | 14 | 3 | 42 | |||
| 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 | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 70 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(70/30) | 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 |
|---|---|---|---|---|---|
| NUTRITION PSYCHOLOGY | - | Spring Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | Explain students the relation between nutrition and psychology and tell them the causes and consequences of some eating behaviour. |
| Course Content | This course contains; Introduction to psychology of nutrition,Taste perception and food preferences,The development of feeding behaviour: Infancy and children,Psychological causes of food choices.,Impacts of nutrients on behaviour,Psychology of emotional hunger, appetite, and overeating,Psychology of obesity, undernutrition, and body perception,Eating disorders and disordered eating. Treatment strategies overview,Diet Industry,Dietary behaviour of consumers and psychology of consumption,Psychology of fasting and diet,Psychology of community nutrition,Psychology of thirst and fluid intake,Current research studies. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Debates the food preferences. | 10, 16, 18, 9 | E |
| 2. Evaluates the effects of mood on eating behavior. | 10, 16, 18, 9 | E |
| 3. Examines the psychologic causes of obesity and underweight. | 10, 16, 18, 9 | E |
| 4. Defines anorexia, bulimia, and orthorexia. | 10, 16, 18, 9 | E |
| 5. Explains the effects of diet industry on nutritional psychology. | 10, 16, 18, 9 | E |
| 6. Explains the effects of worship and social activities on nutritional psychology. | 10, 16, 18, 9 | E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to psychology of nutrition | Preparation from suggested course sources |
| 2 | Taste perception and food preferences | Preparation from suggested course sources |
| 3 | The development of feeding behaviour: Infancy and children | Preparation from suggested course sources |
| 4 | Psychological causes of food choices. | Preparation from suggested course sources |
| 5 | Impacts of nutrients on behaviour | Preparation from suggested course sources |
| 6 | Psychology of emotional hunger, appetite, and overeating | Preparation from suggested course sources |
| 7 | Psychology of obesity, undernutrition, and body perception | Preparation from suggested course sources |
| 8 | Eating disorders and disordered eating. Treatment strategies overview | Preparation from suggested course sources |
| 9 | Diet Industry | Preparation from suggested course sources |
| 10 | Dietary behaviour of consumers and psychology of consumption | Preparation from suggested course sources |
| 11 | Psychology of fasting and diet | Preparation from suggested course sources |
| 12 | Psychology of community nutrition | Preparation from suggested course sources |
| 13 | Psychology of thirst and fluid intake | Preparation from suggested course sources |
| 14 | Current research studies | Preparation from suggested course sources |
| Resources |
| Lecture notes |
| 1. The Psychology of Eating and Drinking. A. W. Logue. Brunner-Routledge. Taylor-Francis Books. 2004. 2. The Psychology of Eating From Healthy to Disordered Behavior. Wiley-Blackwell. 2010. 3. The Psychology of Food Choice. R. Shepherd and M. Raats. CABI. 2006. 4. The Nutritional Psychology of Childhood. Robert Drewett. Cambridge University Press. 2007. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |