Gaining students to have knowledge and skill about defining individual’s and society’s state of nutrition, evaluating, interpreting, determining problems, forming solutions and giving education.
Course Content
This course contains; Orientation Research planning and general principles,Research planning and general principles,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-data entry,Internship data entry,Internship data control,Internship-Preparation of educational materials,Internship-Preparation of educational materials,Internship-Research Article Writing, Internship-Research Article Writing.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Determines the nutritional status and nutrition habits of the society.
14, 2
E, H
2. Applies direct and indirect methods used to determine nutritional status.
14, 2
E, H
3. Plans trainings on health and well-being with sufficient and balanced nutrition and health.
11, 14, 2
E, H
4. Defines the relationship between health and nutrition.
14, 2
E, H
5. Evaluates written and visual educational materials to raise public awareness.
14, 2
E, H
6. Evaluates nutrition education programs / materials for special groups.
14, 2
E, H
7. Detects the nutritional characteristics of the group and explain nutritional problems.
14, 2
E, H
Teaching Methods:
11: Demonstration Method, 14: Self Study Method, 2: Project Based Learning Model
Assessment Methods:
E: Homework, H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
1
Orientation Research planning and general principles
Preparation from recommended sources
2
Research planning and general principles
Preparation from recommended sources
3
Internship-Data collection
Preparation from recommended sources
4
Internship-Data collection
Preparation from recommended sources
5
Internship-Data collection
Preparation from recommended sources
6
Internship-Data collection
Preparation from recommended sources
7
Internship-Data collection
Preparation from recommended sources
8
Internship-data entry
Preparation from recommended sources
9
Internship data entry
Preparation from recommended sources
10
Internship data control
Preparation from recommended sources
11
Internship-Preparation of educational materials
Preparation from recommended sources
12
Internship-Preparation of educational materials
Preparation from recommended sources
13
Internship-Research Article Writing
Preparation from recommended sources
14
Internship-Research Article Writing
Preparation from recommended sources
Resources
1. T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Md./ T.C. S.B. Sağlık Projesi Genel Md. / Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü. Toplumun Beslenmede Bilinçlendirilmesi Saha Personeli için Toplum Beslenmesi Programı Eğitim Materyali, Ankara, 2002.
2. T.C. Sağlık Bakanlığı, Türkiye Halk Sağlığı Kurumu, Obezite Diyabet ve Metabolik Hastalıklar Dairesi Başkanlığı. Beslenme Bilgi Serisi. 2006-2012.
3. Baysal A. Beslenme. Hatiboğlu Yayınevi, Ankara, 2014.
4. T.C. Sağlık Bakanlığı. Türkiye Beslenme Rehberi, Ankara, 2015.
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
6
2
12
Guided Problem Solving
6
32
192
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)
204
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(204/30)
7
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Gaining students to have knowledge and skill about defining individual’s and society’s state of nutrition, evaluating, interpreting, determining problems, forming solutions and giving education.
Course Content
This course contains; Orientation Research planning and general principles,Research planning and general principles,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-Data collection,Internship-data entry,Internship data entry,Internship data control,Internship-Preparation of educational materials,Internship-Preparation of educational materials,Internship-Research Article Writing, Internship-Research Article Writing.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Determines the nutritional status and nutrition habits of the society.
14, 2
E, H
2. Applies direct and indirect methods used to determine nutritional status.
14, 2
E, H
3. Plans trainings on health and well-being with sufficient and balanced nutrition and health.
11, 14, 2
E, H
4. Defines the relationship between health and nutrition.
14, 2
E, H
5. Evaluates written and visual educational materials to raise public awareness.
14, 2
E, H
6. Evaluates nutrition education programs / materials for special groups.
14, 2
E, H
7. Detects the nutritional characteristics of the group and explain nutritional problems.
14, 2
E, H
Teaching Methods:
11: Demonstration Method, 14: Self Study Method, 2: Project Based Learning Model
Assessment Methods:
E: Homework, H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
1
Orientation Research planning and general principles
Preparation from recommended sources
2
Research planning and general principles
Preparation from recommended sources
3
Internship-Data collection
Preparation from recommended sources
4
Internship-Data collection
Preparation from recommended sources
5
Internship-Data collection
Preparation from recommended sources
6
Internship-Data collection
Preparation from recommended sources
7
Internship-Data collection
Preparation from recommended sources
8
Internship-data entry
Preparation from recommended sources
9
Internship data entry
Preparation from recommended sources
10
Internship data control
Preparation from recommended sources
11
Internship-Preparation of educational materials
Preparation from recommended sources
12
Internship-Preparation of educational materials
Preparation from recommended sources
13
Internship-Research Article Writing
Preparation from recommended sources
14
Internship-Research Article Writing
Preparation from recommended sources
Resources
1. T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Md./ T.C. S.B. Sağlık Projesi Genel Md. / Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü. Toplumun Beslenmede Bilinçlendirilmesi Saha Personeli için Toplum Beslenmesi Programı Eğitim Materyali, Ankara, 2002.
2. T.C. Sağlık Bakanlığı, Türkiye Halk Sağlığı Kurumu, Obezite Diyabet ve Metabolik Hastalıklar Dairesi Başkanlığı. Beslenme Bilgi Serisi. 2006-2012.
3. Baysal A. Beslenme. Hatiboğlu Yayınevi, Ankara, 2014.
4. T.C. Sağlık Bakanlığı. Türkiye Beslenme Rehberi, Ankara, 2015.
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.
