NUTRITION EDUCATION AND COUNSELING PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY241	NUTRITION EDUCATION AND COUNSELING	3	2	2	2

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer MÜNEVVER GAYE AYBEY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes regarding learning theories, nutrition education and counseling programs, as well as topics such as goal setting in education, communication techniques, educational planning, assessment, and motivational interviewing.
Contents of the Course Unit:	Learning theories, education and nutrition education, setting goals and determining behaviors in education, educational methods and tools, nutrition literacy, key characteristics of adult and child education, educational planning and assessment, communication techniques, motivational interviewing techniques, role-playing techniques and applications, and examples of counseling programs.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the definition of education and learning and the differences between them.
Identifies some learning theories.
Demonstrates the importance of nutrition education with examples.
Orders the educational methods and their advantages and disadvantages.
Follows the rules to consider when applying educational methods.
Prepares nutrition education materials.
Uses mobile/web-based technology resources in nutrition education.
Prepares educational programs for different individuals and groups, such as children and adults.
Follows nutrition education while considering individuals' cultural and demographic characteristics.
Relates concepts aimed at improving consumers' knowledge, attitudes, and behaviors.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	literature review, slide preparation	Learning: Classical Conditioning and Operant Conditioning	Presentation / Lecture, Case study
2	literature review, slide preparation	Learning: Cognitive Learning Theory and Observational Learning	Presentation / Lecture, Case study
3	literature review, slide preparation	Behavior Change in Nutrition	Presentation / Lecture, Case study
4	literature review, slide preparation	Education and Nutrition Education	Presentation / Lecture, Case study
5	literature review, slide preparation	Development and Evaluation of Nutrition Education Programs	Presentation / Lecture, Case study
6	literature review, slide preparation	Nutrition Education Materials and Preparation	Presentation / Lecture, Case study
7	literature review, slide preparation	Nutrition Literacy and Assessment	Presentation / Lecture, Case study
8	-	MID-TERM EXAM	-
9	literature review, slide preparation	Nutrition Education for Adults	Question answer
10	literature review, slide preparation	Nutrition Education for Children	Presentation / Lecture, Case study
11	literature review, slide preparation	Communication Skills for Dietitians	Presentation / Lecture, Case study
12	literature review, slide preparation	Nutrition Counseling	Presentation / Lecture, Role play
13	literature review, slide preparation	Motivational Interviewing Techniques for Dietitians	Presentation / Lecture, Role play
14	literature review, slide preparation	Roleplay Practices for Nutrition Education and Counseling	Presentation / Lecture, Case study
15	literature review, slide preparation	Nutrition Education and Counseling Programs Around the World	Question answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Şanlıer, N., & Akdevelioğlu, Y. (2019). Beslenme eğitimi. Hedef Yayıncılık.
Kutluay Merdol, T. (2012). Beslenme eğitimi ve danışmanlığı. Klasmat Yayıncılık.
Baysal, A. (2018). Diyet el kitabı. Hatiboğlu Yayınevi.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.						5
2	Define current knowledge and practices in Nutrition and Dietetics.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.					4
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.			2

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.			2
2	Communicate effective verbal and written interaction between individuals.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.	0
2	Respond to clients' health, social and environmental problems.				3
3	Evaluate the nutritional status of the patients.				3
4	Interpret the clinical findings of the patients in terms of nutrition.				3
5	Plan client-specific nutritional treatments.				3

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	2	1	2
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	39	0	53