Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 2

CLASS 4

Lesson plan / NUTRITIONAL SUPPLEMENTS

Lesson Information

Course Credit	3.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator
Instructor (s)
Course Assistant	None

Purpose and Content

The aim of the course	Nutritional/Diet Supplements applied in special cases/groups where nutritional support is inadequate, characteristics of diet supplement products mode of action and side effects of the products if any
Course Content	It covers topics such as diet supplements that are essential in addition to sufficient and balanced diet to special groups. Also mode od action of these products and side effects if any

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Introduction to course, syllabus and other aspects of the course
2	Nutritional /Dietary Supplements in General
3	Nutritional /Dietary Supplements in Obesity
4	Nutritional /Dietary Supplements in Diabetes
5	Nutritional /Dietary Supplements in Kidney Diseases
6	Nutritional /Dietary Supplements in Sports Nutrition
7	Students Group Presentation
8	Mid Term Exam
9	Students Group Presentation
10	Students Group Presentation
11	Students Group Presentation
12	Students Group Presentation
13	Students Group Presentation
14	Students Group Presentation

Resources

1- Baysal A, Beslenme
2- Olson R, Present Knowledge in Nutrition

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu