Aim of this lesson is to criticize and evaluate highly popular but unhealthy and wrong nutrition models with students
Course Content
This course contains; Nutrition and health,Malnutrition and medical nutrition theraphy,Obesity and medical nutrition theraphy,Healthy weight control management,Nutrition status and body image perception,Weight control in malnutrition,Weight control in obesity,Populer diets,Atkins diet,Protein diet,Dukan diet,Vegetarian nutrition model,Sweden diet,Mediterranean nutrition model.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Evaluates the relationship between the nutrition and health.
10, 16, 19, 20, 9
A, E
2. Reveals the negative consequences of undernutrition and overnutrition.
10, 16, 19, 20, 9
A, E
3. Critically approaches, questions, discusses and evaluates popular diets.
Preparation of relevant compartments from recommended sources
2
Malnutrition and medical nutrition theraphy
Preparation of relevant compartments from recommended sources
3
Obesity and medical nutrition theraphy
Preparation of relevant compartments from recommended sources
4
Healthy weight control management
Preparation of relevant compartments from recommended sources
5
Nutrition status and body image perception
Preparation of relevant compartments from recommended sources
6
Weight control in malnutrition
Preparation of relevant compartments from recommended sources
7
Weight control in obesity
Preparation of relevant compartments from recommended sources
8
Populer diets
Preparation of relevant compartments from recommended sources
9
Atkins diet
Preparation of relevant compartments from recommended sources
10
Protein diet
Preparation of relevant compartments from recommended sources
11
Dukan diet
Preparation of relevant compartments from recommended sources
12
Vegetarian nutrition model
Preparation of relevant compartments from recommended sources
13
Sweden diet
Preparation of relevant compartments from recommended sources
14
Mediterranean nutrition model
Preparation of relevant compartments from recommended sources
Resources
Lecturers notes
1.Baysal A. Beslenme. 12. Baskı, Hatiboğlu Yayınevi. 2009
2.Brown, A. (2011). Understanding Food: Principles and Preparation, Fourt edition. Wadsworth, Cengage Learning, USA.
3.Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010.
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
2
28
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)
56
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(56/30)
2
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Aim of this lesson is to criticize and evaluate highly popular but unhealthy and wrong nutrition models with students
Course Content
This course contains; Nutrition and health,Malnutrition and medical nutrition theraphy,Obesity and medical nutrition theraphy,Healthy weight control management,Nutrition status and body image perception,Weight control in malnutrition,Weight control in obesity,Populer diets,Atkins diet,Protein diet,Dukan diet,Vegetarian nutrition model,Sweden diet,Mediterranean nutrition model.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Evaluates the relationship between the nutrition and health.
10, 16, 19, 20, 9
A, E
2. Reveals the negative consequences of undernutrition and overnutrition.
10, 16, 19, 20, 9
A, E
3. Critically approaches, questions, discusses and evaluates popular diets.
Preparation of relevant compartments from recommended sources
2
Malnutrition and medical nutrition theraphy
Preparation of relevant compartments from recommended sources
3
Obesity and medical nutrition theraphy
Preparation of relevant compartments from recommended sources
4
Healthy weight control management
Preparation of relevant compartments from recommended sources
5
Nutrition status and body image perception
Preparation of relevant compartments from recommended sources
6
Weight control in malnutrition
Preparation of relevant compartments from recommended sources
7
Weight control in obesity
Preparation of relevant compartments from recommended sources
8
Populer diets
Preparation of relevant compartments from recommended sources
9
Atkins diet
Preparation of relevant compartments from recommended sources
10
Protein diet
Preparation of relevant compartments from recommended sources
11
Dukan diet
Preparation of relevant compartments from recommended sources
12
Vegetarian nutrition model
Preparation of relevant compartments from recommended sources
13
Sweden diet
Preparation of relevant compartments from recommended sources
14
Mediterranean nutrition model
Preparation of relevant compartments from recommended sources
Resources
Lecturers notes
1.Baysal A. Beslenme. 12. Baskı, Hatiboğlu Yayınevi. 2009
2.Brown, A. (2011). Understanding Food: Principles and Preparation, Fourt edition. Wadsworth, Cengage Learning, USA.
3.Mahan, L.K., Stump, S.E. Krause's Food & Nutrition Therapy. 12th edition, Elsevier, 2010.
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.
