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Course Code: 
NUT 301
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
2
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Assistants : 
Course Objectives: 
The aim of this course is to teach special requirements for pregnancy, lactation, childhood and adolescent reqierements and infant feeding for term and preterm infants.
Course Content: 

Principles of nutrition for pregnant and lactating women, preterm and term infants, toddler, preschooler, schooler and adolescents.

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 the importance of prevention, improvement and enhancement of the health of pregnant women, infants and children.

1,3,5,8

1,2,3

1,2,3,4,5

2)Explains the increased requirements and phsyological changes in the period of pregnancy.

1,3,5,8

1,2,3

1,2,3,4,5

3) Explains the increased requirements and phsyological changes in the period of lactation.

1,3,5,8

1,2,3

1,2,3,4,5

4)Explains the reqirements and feeding techniques of term and preterm infants.

1,3,5,8

1,2,3

1,2,3,4,5

5)Explains nutrition unique to infants, toddlers, preschoolers, schoolers and adolescents.

1,3,5,8

1,2,3

1,2,3,4,5

6) Explains supplementary nutritional therapy in diseases and/or nutrition/nutrient related diseases.

1,3,5,8

1,2,3

1,2,3,4,5

 
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION

 

2

BREASTMILK

 

3

PREGNANCY AND NUTRITION

 

4

LACTATION AND NUTRITION

 

5

NUTRITION AND MENTAL DEVELOPMENT

 

6

IMPORTANCE OF CHILDHOOD NUTRITION

 

7

MIDTERM

 

8

NUTRITION OF NEONATAL AND INFANT

 

9

PREMATURE FEEDING

 

10

TODDLER PERIOD AND NUTRITION

 

11

PRESCHOOLER NUTRITION

 

12

SCHOOLER NUTRITION

 

13

ADOLESCENTS AND NUTRITION

 

14

NUTRIENT DEFICIENCIES

 

15

OVERVIEW

 

 
 

Recommended Sources

RECOMMENDED SOURCES

Textbook

HANDBOOK OF PEDIATRIC NUTRITION

ÇOCUK HASTALIKLARINDA BESLENME TEDAVİSİ, PROF.DR. GÜLDEN KÖKSAL, UZM.DYT. HÜLYA GÖKMEN, HATİPOĞLU YAYINLARI, 2000 ANKARA

Additional Resources

 

 

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

90

Assignment

1

10

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 researh methods.

 

X

 

 

 

 

3

Knows spesific 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 abilitiy 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.

X

 

 

 

 

 

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

4

60

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

15

1

15

Mid-terms

1

10

10

Homework

12

 2

24

Final examination

1

15

15

Total Work Load

 

 

124

Total Work Load / 25 (h)

 

 

4,96

ECTS Credit of the Course

 

 

5