The aim of this course is to provide students with the knowledge and skills required to assess dietary intake and body composition, evaluate diet quality, and implement medical nutrition therapy for chronic disease management. The course also aims to enhance students' understanding and use of English terminology in the field of dietetics.
Course Content
This course contains; Course Introduction and The Role of Nutrition in Health ,Healthy and Sustainable Diet Models,Dietary Assessment I,Dietary Assessment II,Diet Quality, Body Composition,Midterm Exam Preparation ,Medical Nutrition Therapy in Obesity Management ,Medical Nutrition Therapy for the Management of Type 2 Diabetes Mellitus ,Dietary Therapy in Prevention and Management of Cardiovascular Disease ,Nutritional Assessment and Medical Nutrition Therapy in Cancer,Spor Beslenmesi,Personalized Nutrition,Final Exam Preparation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Assess dietary intake and body composition.
10, 14, 16, 9
A, C
2. Apply principles of healthy and sustainable diets in various contexts.
10, 14, 16, 9
A, C
3. Develop medical nutrition therapy for the management of chronic diseases.
10, 13, 14, 16, 3, 9
A, C
4. Understand and use basic English terminology in dietetics.
10, 14, 16, 9
A, C
Teaching Methods:
10: Discussion Method, 13: Case Study Method, 14: Self Study Method, 16: Question - Answer Technique, 3: Problem Baded Learning Model, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Course Introduction and The Role of Nutrition in Health
2
Healthy and Sustainable Diet Models
3
Dietary Assessment I
4
Dietary Assessment II
5
Diet Quality
6
Body Composition
7
Midterm Exam Preparation
8
Medical Nutrition Therapy in Obesity Management
9
Medical Nutrition Therapy for the Management of Type 2 Diabetes Mellitus
10
Dietary Therapy in Prevention and Management of Cardiovascular Disease
11
Nutritional Assessment and Medical Nutrition Therapy in Cancer
12
Spor Beslenmesi
13
Personalized Nutrition
14
Final Exam Preparation
Resources
Mahan, L., Escott-Stump, S., & Raymond, J. L. (2012). Krause's food & the nutrition care process,(Krause's Food & Nutrition Therapy). Saunders Elsevier. 13. Edition
Articles and lecture notes
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.
X
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
1
3
3
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
1
15
15
General Exam
1
20
20
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
66
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(66/30)
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
DIETETICS
BES3117300
Fall Semester
2+0
2
2
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
English
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Lect. Merve GÜNEY COŞKUN
Name of Lecturer(s)
Lect. Merve GÜNEY COŞKUN
Assistant(s)
Aim
The aim of this course is to provide students with the knowledge and skills required to assess dietary intake and body composition, evaluate diet quality, and implement medical nutrition therapy for chronic disease management. The course also aims to enhance students' understanding and use of English terminology in the field of dietetics.
Course Content
This course contains; Course Introduction and The Role of Nutrition in Health ,Healthy and Sustainable Diet Models,Dietary Assessment I,Dietary Assessment II,Diet Quality, Body Composition,Midterm Exam Preparation ,Medical Nutrition Therapy in Obesity Management ,Medical Nutrition Therapy for the Management of Type 2 Diabetes Mellitus ,Dietary Therapy in Prevention and Management of Cardiovascular Disease ,Nutritional Assessment and Medical Nutrition Therapy in Cancer,Spor Beslenmesi,Personalized Nutrition,Final Exam Preparation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. Assess dietary intake and body composition.
10, 14, 16, 9
A, C
2. Apply principles of healthy and sustainable diets in various contexts.
10, 14, 16, 9
A, C
3. Develop medical nutrition therapy for the management of chronic diseases.
10, 13, 14, 16, 3, 9
A, C
4. Understand and use basic English terminology in dietetics.
10, 14, 16, 9
A, C
Teaching Methods:
10: Discussion Method, 13: Case Study Method, 14: Self Study Method, 16: Question - Answer Technique, 3: Problem Baded Learning Model, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Course Introduction and The Role of Nutrition in Health
2
Healthy and Sustainable Diet Models
3
Dietary Assessment I
4
Dietary Assessment II
5
Diet Quality
6
Body Composition
7
Midterm Exam Preparation
8
Medical Nutrition Therapy in Obesity Management
9
Medical Nutrition Therapy for the Management of Type 2 Diabetes Mellitus
10
Dietary Therapy in Prevention and Management of Cardiovascular Disease
11
Nutritional Assessment and Medical Nutrition Therapy in Cancer
12
Spor Beslenmesi
13
Personalized Nutrition
14
Final Exam Preparation
Resources
Mahan, L., Escott-Stump, S., & Raymond, J. L. (2012). Krause's food & the nutrition care process,(Krause's Food & Nutrition Therapy). Saunders Elsevier. 13. Edition
Articles and lecture notes
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.
X
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.
