Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITION COUNSELING and COMMUNICATION SKILLS | - | Fall 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Lect. Müge AKSU BEYAZİT |
| Assistant(s) | |
| Aim | The objective of the course is to inform students about effective communication in nutrition and dietetics consultations, prepare and present nutrition education. |
| Course Content | This course contains; Nutrition Consultation and the definition of Nutrition Consultation,Nutrition Consultation, the principles and ethics of Nutrition Consultation,Recognizing factors that affect counselees in then relation of consultation,Cultural Values,Educational Materials and Preparing them,Educational Methods and Ways to Apply,Things to consider in educating various groups and individuals I,Things to consider in educating various groups and individuals I,Qualifications of educator and consultant,Behaviour Alteration Models,Main Consultation Methods in the area of Protective Health,Obstacles for Communication,Practice,Practice,Practice,Practice,Practice-2. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Defines the components of effective communication in dietetics practices. | 10, 11, 16, 4, 9 | A, E |
| 2. Applies nutrition education with learning theory and behaviour alteration theory, explains effective nutrition education by using suitable materials. | 10, 11, 16, 4, 9 | A, E |
| 3. Explains teaching methods special to individual actively. | 10, 11, 16, 4, 9 | A, E |
| 4. Defines educational materials of nutrition for diferent groups. | 10, 11, 16, 4, 9 | A, E |
| 5. Evaluates the effectiveness of consultation and education. | 10, 11, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition Consultation and the definition of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 2 | Nutrition Consultation, the principles and ethics of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 3 | Recognizing factors that affect counselees in then relation of consultation | Preparation of the related sources from the recommended sources |
| 4 | Cultural Values | Preparation of the related sources from the recommended sources |
| 5 | Educational Materials and Preparing them | Preparation of the related sources from the recommended sources |
| 6 | Educational Methods and Ways to Apply | Preparation of the related sources from the recommended sources |
| 7 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 8 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 9 | Qualifications of educator and consultant | Preparation of the related sources from the recommended sources |
| 10 | Behaviour Alteration Models | Preparation of the related sources from the recommended sources |
| 11 | Main Consultation Methods in the area of Protective Health | Preparation of the related sources from the recommended sources |
| 12 | Obstacles for Communication | Preparation of the related sources from the recommended sources |
| 13 | Practice | Preparation of the related sources from the recommended sources |
| 14 | Practice | |
| 14 | Practice | |
| 14 | Practice | |
| 14 | Practice-2 |
| Resources |
| Powerpoint Presentations |
| 1. Nutrition Counseling and Education Skills for Dietetics Professionals. Holli B., Beto A.J. 2012. 2. Nutrition Therapy. King K., Klawitter B. Lippincott Williams & Wilkins, Third edition, 2003. 3. Hastalıklarda Beslenme Tedavisi. Ed: Tüfekçi Alphan E. İkinci baskı, 2014, Hatipoğlu Yayıncılık, Ankara. 4. Beslenme Eğitimi ve Danışmanlığı. Kutluay Merdol T. T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü Beslenme ve Fiziksel Aktiviteler Daire Başkanlığı, Şubat 2008, Ankara. |
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 | 14 | 1 | 14 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 1 | 1 | 1 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 124 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30) | 4 | |||||
| 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 COUNSELING and COMMUNICATION SKILLS | - | Fall 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 | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Lect. Müge AKSU BEYAZİT |
| Assistant(s) | |
| Aim | The objective of the course is to inform students about effective communication in nutrition and dietetics consultations, prepare and present nutrition education. |
| Course Content | This course contains; Nutrition Consultation and the definition of Nutrition Consultation,Nutrition Consultation, the principles and ethics of Nutrition Consultation,Recognizing factors that affect counselees in then relation of consultation,Cultural Values,Educational Materials and Preparing them,Educational Methods and Ways to Apply,Things to consider in educating various groups and individuals I,Things to consider in educating various groups and individuals I,Qualifications of educator and consultant,Behaviour Alteration Models,Main Consultation Methods in the area of Protective Health,Obstacles for Communication,Practice,Practice,Practice,Practice,Practice-2. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Defines the components of effective communication in dietetics practices. | 10, 11, 16, 4, 9 | A, E |
| 2. Applies nutrition education with learning theory and behaviour alteration theory, explains effective nutrition education by using suitable materials. | 10, 11, 16, 4, 9 | A, E |
| 3. Explains teaching methods special to individual actively. | 10, 11, 16, 4, 9 | A, E |
| 4. Defines educational materials of nutrition for diferent groups. | 10, 11, 16, 4, 9 | A, E |
| 5. Evaluates the effectiveness of consultation and education. | 10, 11, 16, 4, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 16: Question - Answer Technique, 4: Inquiry-Based Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Nutrition Consultation and the definition of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 2 | Nutrition Consultation, the principles and ethics of Nutrition Consultation | Preparation of the related sources from the recommended sources |
| 3 | Recognizing factors that affect counselees in then relation of consultation | Preparation of the related sources from the recommended sources |
| 4 | Cultural Values | Preparation of the related sources from the recommended sources |
| 5 | Educational Materials and Preparing them | Preparation of the related sources from the recommended sources |
| 6 | Educational Methods and Ways to Apply | Preparation of the related sources from the recommended sources |
| 7 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 8 | Things to consider in educating various groups and individuals I | Preparation of the related sources from the recommended sources |
| 9 | Qualifications of educator and consultant | Preparation of the related sources from the recommended sources |
| 10 | Behaviour Alteration Models | Preparation of the related sources from the recommended sources |
| 11 | Main Consultation Methods in the area of Protective Health | Preparation of the related sources from the recommended sources |
| 12 | Obstacles for Communication | Preparation of the related sources from the recommended sources |
| 13 | Practice | Preparation of the related sources from the recommended sources |
| 14 | Practice | |
| 14 | Practice | |
| 14 | Practice | |
| 14 | Practice-2 |
| Resources |
| Powerpoint Presentations |
| 1. Nutrition Counseling and Education Skills for Dietetics Professionals. Holli B., Beto A.J. 2012. 2. Nutrition Therapy. King K., Klawitter B. Lippincott Williams & Wilkins, Third edition, 2003. 3. Hastalıklarda Beslenme Tedavisi. Ed: Tüfekçi Alphan E. İkinci baskı, 2014, Hatipoğlu Yayıncılık, Ankara. 4. Beslenme Eğitimi ve Danışmanlığı. Kutluay Merdol T. T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü Beslenme ve Fiziksel Aktiviteler Daire Başkanlığı, Şubat 2008, Ankara. |
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 | |