DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 1210221008 | ||||||||
Ders İsmi: | Mother and Child Nutrition | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Necessary | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): |
Öğr.Gör. Gülen Ecem KALKAN |
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Course Assistants: |
Course Objectives: | To understand the importance of mother and child nutrition, to learn the requirements and principles of nutrition in pregnancy and lactation, to understand the principles of nutrition and the importance of breast milk in the first year, to learn the principles of healthy nutrition in preschool, school-age children and adolescents, and to learn nutritional treatment planning in some pediatric diseases. |
Course Content: | It includes the importance of nutrition in pregnancy, lactation, the first year of age and childhood and the nutritional principles that should be considered in these risk groups in the society. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | THE PLACE OF MOTHER AND CHILD NUTRITION IN TURKEY AND IN THE WORLD | PPT prepared for the lesson |
2) | NUTRITION IN THE PRECONCEPTIONAL PERIOD | PPT prepared for the lesson |
3) | PREGNANCY PHYSIOLOGY, NEEDS AND NUTRITION | PPT prepared for the lesson |
4) | COMMON HEALTH PROBLEMS IN PREGNANCY AND NUTRITION MANAGEMENT | PPT prepared for the lesson |
5) | BREAST PHYSIOLOGY, NEEDS AND NUTRITION | PPT prepared for the lesson |
6) | NEWBORN NUTRITIONAL REQUIREMENTS AND BREAST MILK | PPT prepared for the lesson |
7) | BABY FOODS AND FEATURES | PPT prepared for the lesson |
8) | Midterm Exam | PPT prepared for the lesson |
9) | DETERMINING THE ENERGY AND NUTRITIONAL NEEDS OF CHILDREN AGED 0-1 | PPT prepared for the lesson |
10) | COMPLEMENTARY NUTRITION | PPT prepared for the lesson |
11) | PREMATURE BABY NUTRITION | PPT prepared for the lesson |
12) | NUTRITION OF PRE-SCHOOL CHILDREN | PPT prepared for the lesson |
13) | SCHOOL AGE NUTRITION | PPT prepared for the lesson |
14) | ADOLESCENT NUTRITION | PPT prepared for the lesson |
15) | AN OVERVIEW | PPT prepared for the lesson |
16) | Final Exam | PPT prepared for the lesson |
Course Notes / Textbooks: | 1. Çocuk Hastalıklarında Beslenme Tedavisi, Gülden Köksal, Hülya Gökmen, Hatipoğlu Yayınevi, Ankara, 2000. 2. Pediatric Nutrition in Practice, Berthold Koletzko, (Ed.). Karger Medical and Scientific Publishers, 2015. 3.Clinical Paediatric Dietetics. Vanessa Shaw, (Ed.), John Wiley & Sons, 2014. 4. Anne sütü ve emzirmede kanıt temelli uygulamalar / ed.: Zeliha Burcu Yurtsal. 2018 5. Bebek beslenmesi ve formülalar / Muazzez Garibağaoğlu Garibağaoğlu, Muazzez |
References: | 4. Anne sütü ve emzirmede kanıt temelli uygulamalar / ed.: Zeliha Burcu Yurtsal. 2018 |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | 5 |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | 2 |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | 5 |
5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | 5 |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | 2 |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | 4 |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | 5 |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | 3 |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | 1 |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. | 4 |
Alan Çalışması | |
Akran Değerlendirmesi | |
Anlatım | |
Beyin fırtınası /Altı şapka | |
Bireysel çalışma ve ödevi | |
Course | |
Grup çalışması ve ödevi | |
Labs | |
Okuma | |
Homework | |
Problem Çözme | |
Proje Hazırlama | |
Rapor Yazma | |
Rol oynama |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Gözlem | |
Bireysel Proje | |
Sunum | |
Raporlama | |
Akran Değerlendirmesi |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 12 | 4 | 48 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 80 |