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 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 utrition 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)
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
Week	Preparatory	Topics(Subjects)	Method
1	literature review, slide preparation	Basic Principles in Education	Presentation / Lecture, Case study
2	literature review, slide preparation	Nutritional Education	Presentation / Lecture, Case study
3	literature review, slide preparation	Importance of Nutrition Education and Steps to be Followed	Presentation / Lecture, Case study
4	literature review, slide preparation	When and How Should Training be Provided?	Presentation / Lecture, Case study
5	literature review, slide preparation	Behavior Change Therapy	Presentation / Lecture, Case study
6	literature review, slide preparation	Nutrition Education of Children	Presentation / Lecture, Case study
7	literature review, slide preparation	Nutritional Education of Patients	Presentation / Lecture, Case study
8	-	MID-TERM EXAM	-
9	literature review, slide preparation	Overview	Question answer
10	literature review, slide preparation	Community Nutrition Education	Presentation / Lecture, Case study
11	literature review, slide preparation	Methods and Tools of Nutrition Education	Presentation / Lecture, Case study
12	literature review, slide preparation	Nutrition Education in Health Centers and Homes	Presentation / Lecture, Case study
13	literature review, slide preparation	Prevention of Food Waste and Meal Planning Rules	Presentation / Lecture, Case study
14	literature review, slide preparation	Food Purchasing, Storage, Preparation and Cooking Rules	Presentation / Lecture, Case study
15	literature review, slide preparation	Overview	Question answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Şanlıer N, Akdevelioğlu Y (2019). Beslenme Eğitimi. Hedef Yayıncılık, Ankara.
Kutluay Merdol, T. (2012). Beslenme Eğitimi ve Danışmanlığı. Ankara. Klasmat Yayıncılık. Erişim Adresi: https://sbu.saglik.gov.tr/Ekutuphane/kitaplar/A%2015.pdf
Baysal, A. (2018). Diyet El Kitabı. Hatiboğlu Yayınevi, Ankara.

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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.			2

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.			2

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics			2

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	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