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Course Code: 
NUT 111
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
3
Course Language: 
English
Course Coordinator: 
Gözde DUMLU BİLGİN
Courses given by: 
Gözde DUMLU BİLGİN
Course Objectives: 
This course aims to teach students which educational materials and methods can be used during community nutrition or individual nutrition education and counseling, how these materials may have an impact on which groups of the society, the methods of reaching the risk groups of the society or large masses, and the educational materials that can be used in these groups, effective communication skills.
Course Content: 

Within the scope of this course, effective communication methods with healthy and sick individuals at various stages of lifespan and in different age groups, their ability to provide education and counseling to these individuals or groups, the difficulties that may be encountered during this time, and coping strategies will be discussed.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Explains why food and nutrition education is important.

1,2,4,7,8,9

1,2,3,4,5

1,2,3,4,6

2) Knows which situations affect eating habits and behaviors and defines the factors affecting food choice.

1,2,4,7,8,9

1,2,3,4,5

1,2,3,4,6

3) Explain the purpose of nutrition education and counseling.

1,2,4,7,8,9

1,2,3,4,5

1,2,3,4,6

4) Defines the features that a dietitian should have.

1,2,4,7,8,9

1,2,3,4,5

1,2,3,4,6

5) Knows how effective and ethical communication should be and explains the skills of empathy.

1,2,4,7,8,9

1,2,3,4,5,6

1,2,3,4,6

6) Defines processes such as the Health Belief Model and the Stages of Change Model and explains them with different examples.

1,2,4,7,8,9

1,2,3,4,5

1,2,3,4,6

7) Explains the education planning skills and methods for different age groups at various stages of life and transfers them with group work.

1,2,4,7,8,9

1,2,3,4,5,6

1,2,3,4,6
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION

  

2

NUTRITION AND DIETETICS PRACTICE GUIDES

  

3

FACTORS AFFECTING NUTRITIONAL HABITS AND BEHAVIOR

  

4

DEFINITIONS AND CONCEPTS FOR NUTRITION EDUCATION AND COUNSELING

  

5

NUTRITIONAL CARE PROCESS

  

6

EFFECTIVE COMMUNICATION SKILLS

  

7

MIDTERM

  

8

INTERVIEW TECHNIQUES

  

9

COUNSELING SKILLS

  

10

COUNSELING IN VARIOUS STAGES OF LIFE

  

11

STUDENT PRESENTATIONS

  

12

STUDENT PRESENTATIONS

  

13

STUDENT PRESENTATIONS

  

14

STUDENT PRESENTATIONS

  

15

STUDENT PRESENTATIONS

 
 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources
  • Holli B., Beto J.(2014) Nutrition Counseling and Education Skills for Dietetics Professionals, sixth edition, Wolters Kluwer, Lippincott
  • Williams&Wilkins. Contento IR.(2011), Nutrition Education, second edition,Jones and Bartlett Publishers
 

Material Sharing

MATERIAL SHARING

Documents

  

Assignments

  

Exams

  
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Oral Presentation

1

20

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100
 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

X

2

 Gains expertise in the scientific research methods.

 

 

 

X

 

3

Knows specific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

 

 

 

X

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

X

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

 

X

 

8

Gains ability to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

 

X

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

 

 

X

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

X

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

14

2

28

Mid-terms

1

8

8

Oral Presentation

1

8

8

Final examination

1

10

10

Total Work Load

 

 

84

Total Work Load/25 (h)

 

 

3.36

ECTS Credit of the Course

 

 

3
 
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