To be able to develop the ability to communicate and educate healthy and sick individuals in the whole age group and to use different education materials and methods in these trainings.
Course Content
This course contains; Definition and Principles of Education,Types of Education and Training, Nutrition Guidelines ,Communication,Communication Obstacles,Training Methods,Training Materials,Definition, Responsibilities and ethical principles of the Educational Dietitian,Nutrition Education in Weight Management,Education on Community Based Food System,Nutrition Education in Children and Parents,Paper Presentation,Paper Presentation,Paper Presentation,Paper Presentation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Explains the definition, principles and methods of education.
10, 12, 13, 14, 9
A, C, E
2. Analyzes goals and behaviors regarding nutrition education.
10, 12, 13, 14, 9
A, C, E
3. Explains training plan preparation and presentation techniques by understanding the training methods and tools
10, 12, 13, 14, 9
A, C, E
4. Explains training planning on issues and behaviors appropriate to the nutritional characteristics of all age groups.
10, 12, 13, 14, 9
A, C, E
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 14: Self Study Method, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Definition and Principles of Education
Preparation of relevant compartments from recommended sources
2
Types of Education and Training, Nutrition Guidelines
Preparation of relevant compartments from recommended sources
3
Communication
Preparation of relevant compartments from recommended sources
4
Communication Obstacles
Preparation of relevant compartments from recommended sources
5
Training Methods
Preparation of relevant compartments from recommended sources
6
Training Materials
Preparation of relevant compartments from recommended sources
7
Definition, Responsibilities and ethical principles of the Educational Dietitian
Preparation of relevant compartments from recommended sources
8
Nutrition Education in Weight Management
Preparation of relevant compartments from recommended sources
9
Education on Community Based Food System
Preparation of relevant compartments from recommended sources
10
Nutrition Education in Children and Parents
Preparation of relevant compartments from recommended sources
11
Paper Presentation
Preparation of relevant compartments from recommended sources
12
Paper Presentation
Preparation of relevant compartments from recommended sources
13
Paper Presentation
Preparation of relevant compartments from recommended sources
14
Paper Presentation
Preparation of relevant compartments from recommended sources
Resources
Lecturer notes
1. Navaro L. Gerçekten Beni Duyuyor musun? İstanbul: Remzi Kitabevi, 2005
2. Gable J. Counselling skills for dietitians. 2nd ed. Oxford (UK): Blackwell Publishing; 2007.
3. Çelik F, Soylu M. Beslenme Danışmanlığı ve Eğitim Rehberi. Ankara: Ankara Nobel Tıp Kitabevleri; 2022.
4. Contento IR, Koch PA. Nutrition education: linking research, theory, and practice. 5th ed. Burlington (MA): Jones & Bartlett Learning; 2024.
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. 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
0
0
0
Resolution of Homework Problems and Submission as a Report
1
10
10
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
10
10
General Exam
1
12
12
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
60
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(60/30)
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 EDUCATION
BES2216900
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
Assist.Prof. Merve PEHLİVAN
Name of Lecturer(s)
Assist.Prof. Merve PEHLİVAN
Assistant(s)
Aim
To be able to develop the ability to communicate and educate healthy and sick individuals in the whole age group and to use different education materials and methods in these trainings.
Course Content
This course contains; Definition and Principles of Education,Types of Education and Training, Nutrition Guidelines ,Communication,Communication Obstacles,Training Methods,Training Materials,Definition, Responsibilities and ethical principles of the Educational Dietitian,Nutrition Education in Weight Management,Education on Community Based Food System,Nutrition Education in Children and Parents,Paper Presentation,Paper Presentation,Paper Presentation,Paper Presentation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Explains the definition, principles and methods of education.
10, 12, 13, 14, 9
A, C, E
2. Analyzes goals and behaviors regarding nutrition education.
10, 12, 13, 14, 9
A, C, E
3. Explains training plan preparation and presentation techniques by understanding the training methods and tools
10, 12, 13, 14, 9
A, C, E
4. Explains training planning on issues and behaviors appropriate to the nutritional characteristics of all age groups.
10, 12, 13, 14, 9
A, C, E
Teaching Methods:
10: Discussion Method, 12: Problem Solving Method, 13: Case Study Method, 14: Self Study Method, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, C: Multiple-Choice Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Definition and Principles of Education
Preparation of relevant compartments from recommended sources
2
Types of Education and Training, Nutrition Guidelines
Preparation of relevant compartments from recommended sources
3
Communication
Preparation of relevant compartments from recommended sources
4
Communication Obstacles
Preparation of relevant compartments from recommended sources
5
Training Methods
Preparation of relevant compartments from recommended sources
6
Training Materials
Preparation of relevant compartments from recommended sources
7
Definition, Responsibilities and ethical principles of the Educational Dietitian
Preparation of relevant compartments from recommended sources
8
Nutrition Education in Weight Management
Preparation of relevant compartments from recommended sources
9
Education on Community Based Food System
Preparation of relevant compartments from recommended sources
10
Nutrition Education in Children and Parents
Preparation of relevant compartments from recommended sources
11
Paper Presentation
Preparation of relevant compartments from recommended sources
12
Paper Presentation
Preparation of relevant compartments from recommended sources
13
Paper Presentation
Preparation of relevant compartments from recommended sources
14
Paper Presentation
Preparation of relevant compartments from recommended sources
Resources
Lecturer notes
1. Navaro L. Gerçekten Beni Duyuyor musun? İstanbul: Remzi Kitabevi, 2005
2. Gable J. Counselling skills for dietitians. 2nd ed. Oxford (UK): Blackwell Publishing; 2007.
3. Çelik F, Soylu M. Beslenme Danışmanlığı ve Eğitim Rehberi. Ankara: Ankara Nobel Tıp Kitabevleri; 2022.
4. Contento IR, Koch PA. Nutrition education: linking research, theory, and practice. 5th ed. Burlington (MA): Jones & Bartlett Learning; 2024.
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior.
