Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY241E | NUTRITION EDUCATION AND COUNSELING | 3 | 2 | 2 | 2 |
GENERAL INFORMATION |
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Language of Instruction : | English |
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 BAŞAK ONAT |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It is aimed to gain basic knowledge and attitudes on nutrition education and counseling. |
Contents of the Course Unit: | Definition and importance of education, learning theories, teaching principles and methods, teaching strategies The importance of nutrition education Factors affecting food selection Correction of consumers' knowledge, attitude and behavior Development and evaluation of nutrition education Nutrition education materials and material preparation Nutrition education in children Nutrition education in adults Mobile / web-based technologies and distance education in nutrition education Communication and consultancy Literacy and nutritional literacy Developing a sample education program for nutrition education |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Define concepts related to education and training. |
Explain the importance of nutrition education. |
Design nutrition education for different age groups |
Explain the factors affecting food selection. |
Summarize the concepts for the correction of consumer trends. |
Compose nutrition education materials. |
Use mobile / web-based technology resources in nutrition education. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature review, Group research, Individual research | Learning | Lecture, Discussion, Self study, group work |
2 | Literature review, Group research, Individual research | Learning | Lecture, Discussion, Self study, group work |
3 | Literature review, Group research, Individual research | Education and Nutrition Education | Lecture, Discussion, Self study, group work |
4 | Literature review, Group research, Individual research | Factors Affecting Food Choice and Regulation | Lecture, Discussion, Self study, group work |
5 | Literature review, Group research, Individual research | Development and Evaluation of Nutrition Education Programs | Lecture, Discussion, Self study, group work |
6 | Literature review, Group research, Individual research | Nutrition Education Materials and Preparation | Lecture, Discussion, Self study, group work |
7 | Literature review, Group research, Individual research | Nutrition Literacy and Assessment | Lecture, Discussion, Self study, group work |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Group research, Individual research | Nutrition Education for Adults | Lecture, Discussion, Self study, group work |
10 | Literature review, Group research, Individual research | Nutrition Education for Children | Lecture, Discussion, Self study, group work |
11 | Literature review, Group research, Individual research | Communication and Consultancy | Lecture, Discussion, Self study, group work |
12 | Literature review, Group research, Individual research | Communication and Consultancy 2: Motivational Interviewing | Lecture, Discussion, Self study, group work |
13 | Literature review, Group research, Individual research | Post-Education Monitoring | Lecture, Discussion, Self study, group work |
14 | Literature review, Group research, Individual research | Nutrition Education Practices | Lecture, Discussion, Self study, group work |
15 | Literature review, Group research, Individual research | Nutrition Education Practices | Lecture, Discussion, Self study, group work |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Şanlıer N, Akdevelioğlu Y (2019). Beslenme Eğitimi. Hedef Yayıncılık, Ankara. |
Melrose S., Park C., Perry B. (2013). Teaching Health Professionals Online: Frameworks and Strategies, Athabasca University Press. |
Dubois D.J., Ibarluzea I., Winjkoop I. (2016). Today’s Nutrition and Tomorrow’s Public Health: Challenges and Opportunities, Frontiers Media SA, ISBN: 9782889198184. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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5 | |||||
2 |
Define current knowledge and practices in the field of Nutrition and Dietetics.
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3 |
KNOWLEDGE |
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Factual |
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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.
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3 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess general health problems related to nutrition.
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4 | |||||
2 |
Explain the Nutrition and Dietetics practices by using knowledge in this field.
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3 |
SKILLS |
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Practical |
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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.
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2 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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3 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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1 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.
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5 |
OCCUPATIONAL |
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Communication & Social |
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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.
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2 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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0 | |||||
2 |
Respond to patients' health, social and environmental problems.
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3 | |||||
3 |
Evaluate the nutritional status of the patients.
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3 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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3 | |||||
5 |
Plan patients-specific nutritional treatments.
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3 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 2 | 28 |
Preliminary & Further Study | 12 | 1 | 12 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 12 | 1 | 12 |
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 | 2 | 2 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 1 | 2 | 2 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 40 | 0 | 56 |
Total Workload of the Course Unit | 56 | ||
Workload (h) / 25.5 | 2,2 | ||
ECTS Credits allocated for the Course Unit | 2,0 |