Ders Planı

CLASS 4

Lesson plan / NUTRITION IN SPECIFIC CASES

Lesson Information

Course Credit	2.0
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	Assist. Prof. Dr. BERKİN ÖZYILMAZ KIRCALİ
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To teach nutritional planning and implementation, the principles of nutrition in situations requiring special nutrition such as pregnancy, lactation, infancy, childhood, adolescence, old age, workers' nutrition and sports nutrition, and nutritional features in these situations.
Course Content	Nutritional problems during pregnancy and lactation, nutritional problems in infancy, preschool and school children, adolescents, energy and nutrient requirements, nutritional problems in workers, energy and nutrient requirements, nutritional problems frequently seen in the elderly, nutritional and nutrient requirements, disabled people. It includes nutritional disorders and problems seen in individuals, food and nutritional requirements of disabled individuals, energy, nutrients and fluid requirements in athletes, nutrition and use of nutritional supplements before, during and after training/competition.

The aim of the course

To teach nutritional planning and implementation, the principles of nutrition in situations requiring special nutrition such as pregnancy, lactation, infancy, childhood, adolescence, old age, workers' nutrition and sports nutrition, and nutritional features in these situations.

Course Content

Nutritional problems during pregnancy and lactation, nutritional problems in infancy, preschool and school children, adolescents, energy and nutrient requirements, nutritional problems in workers, energy and nutrient requirements, nutritional problems frequently seen in the elderly, nutritional and nutrient requirements, disabled people. It includes nutritional disorders and problems seen in individuals, food and nutritional requirements of disabled individuals, energy, nutrients and fluid requirements in athletes, nutrition and use of nutritional supplements before, during and after training/competition.

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	Pregnancy nutrition
2	Nursing mother nutrition
3	Breast milk and its importance
4	Nutrition and mental development
5	0-1 years old baby nutrition and complementary foods
6	Childhood nutrition
7	Childhood nutrition
8	Midterm
9	Food Allergies
10	Adolescent nutrition
11	Menstrual cycle and nutrition
12	Nutrition in old age
13	Worker nutrition
14	Sports nutrition

Resources

1-Neyzi,O.,Ertuğrul, T., Pediatri III, Nobel Tıp Kitabevi.
2-Baysal, A. Beslenme, Hatipoğlu Yayınları.
3-Lanham-New, S., Roche, HM., Macdonald, IA., Nutrition and Metabolism, Second Edition, Wiley-Blackwell.
4-Fu,T., Jackson,LS., Krishnamurthy, K., Bedale, W.,Food Allergens.Springer.

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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